Tasty Tostadas (serves 4 as a main course)
3/4 c. Vegetable oil
8 (6 inch) corn tortillas (white or yellow)
1 can refried beans (we like vegetarian)
8 oz. cheddar cheese, shredded (about 2 c.)
3 large chicken breasts
1 can mild red enchilada sauce
Adjust an oven rack to the middle position and heat the oven to 475 degrees.
Place chicken and enchilada sauce in a large skillet, and simmer over medium heat for about 30 minutes, or until chicken is cooked through. Remove chicken from sauce and shred with two forks. Add enough sauce back to the shredded chicken to make it nice and moist. Discard remaining sauce and set chicken mixture aside.
Meanwhile, heat the oil in an 8-inch heavy bottomed skillet over medium heat to 350 degrees, about 5 minutes (the oil should bubble when a small piece of tortilla is dropped in; the tortilla should rise to the surface in 2 seconds). While the oil is heating, line a rimmed baking sheet with a double thickness of paper towels. Using tongs, slide 1 tortilla into the hot oil. Fry until the tortilla has stiffened and is just beginning to brown, about 45 seconds. Using tongs, flip the tortilla and cook the other side until it is lightly browned, about 45 seconds. Transfer the crisp tortilla to the paper towls to drain and repeat the process with the remaining tortillas.
To assemble the tostadas, smear each tortilla with 1/4 c. refried beans, top with chicken (divided evenly among tortillas), and sprinkle with 1/4 c. cheese. Lay the tostadas in a single layer on a rimmed baking sheet and bake until the cheese is just melted, about 5 minutes. Serve immediately. Delicious topped with shredded iceberg lettuce, diced avacados, sour cream, and diced tomatoes.
Note: This recipe was adapted from the Refried Bean Tostada recipe in The Quick Recipe, by the editors of COOK'S ILLUSTRATED magazine.
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