Crunchy Chicken Tostatas Recipe! Perfect for Celebrating Cinco De Mayo!

This is a great recipe to celebrate Cinco De Mayo this weekend!

Ingredients

• 18 (6-inch) gluten-free corn tortillas
• 2 Tbsp vegetable oil, divided
• 11/2 lb boneless skinless chicken breasts, cut into thin strips
• 2 Tbsp Mexican or taco seasoning seasoning
• 1 cup of corn
• 1 medium zucchini, chopped
• 3/4 cup fresh salsa
• 1/2 tsp salt
• 1/2 cup water
• 2 (15.5-oz) cans black beans, drained and rinsed
• 2 cups shredded Mexican cheese mix
• 8oz sour cream
• Optional Toppings: sliced jalapenos, fresh cilantro

Instructions

• Preheat oven to 400°F.
• Arrange tortillas in a single layer on baking sheets; brush with 1 Tbsp oil. Bake 10 minutes or until crisp.
• While tortillas are baking, sprinkle chicken with Mexican seasoning. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add chicken; cook, stirring frequently, 6 minutes or until chicken is done.
• Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened.
• Heat beans and 1/2 cup water in a saucepan over medium heat 5 minutes. Mash to desired consistency with a fork.
• Spread beans evenly over tortillas. Sprinkle each with cheese. Stack 3 tortillas on baking sheet. Top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas, chicken mixture, and cheese to make 6 stacks.
• Bake 5 minutes. Top with sour cream and optional toppings.