Layered with a crisp tortilla, refried beans, slow cooker spiced chicken, shredded cheese, veggies and sour cream. So much deliciousness piled high into a delicious Mexican dish! Servings: 8

Ingredients

1 recipe slow cooker shredded chicken , found here
8 ( 8-inch) corn tortillas
Vegetable oil for frying or baking tortillas
3 1/2 cups prepared refried , pinto or black beans (if using canned from 2 - 15 oz cans)*
2 cups shredded cheese , such as Cheddar and Monterey Jack (cotija is also good)
1 head Romaine lettuce , chopped
2 avocados , diced
3 - 4 Roma tomatoes , diced
sour cream\
Optional Toppings
Chopped red or green onions , cilantro and fresh limes for juicing or cilantro lime ranch dressing, hot sauce

Instructions

Prepare chicken according to directions listed here.
To prepare tostada shells, heat 1/4 - inch of oil in a non-stick skillet over medium-high heat. Once oil is hot (you can tell by adding the tip of a shell and if the oil sizzles around it, it's ready), add one tortilla and fry until golden on bottom, then using metal tongs, rotate tortilla to opposite side and cook opposite side until golden and crisp.
Transfer to a baking sheet lined with paper towels and repeat process with remaining tortillas, adding additional oil to pan as needed and preheating oil before frying tortillas. If baking tortillas preheat oven to 400 degrees.
Using about 2 Tbsp oil total, brush both sides of tortillas with oil then align in a single layer on 2 cookie sheets. Bake in preheated oven 8 - 10 minutes, rotating once halfway through baking, until crisp and lightly golden.
Spread warm shell with beans, followed by prepared and shredded chicken, cheese, lettuce, tomatoes, avocados and other toppings desired. Serve immediately.
Notes
*For homemade refried beans I like to use this recipe.
If using canned refried, pinto or black canned beans I like to heat them in a saucepan, and add a few dashes of chili powder, paprika, onion powder, garlic powder, salt and pepper as well as a few tbsp of salsa. Also, if using canned refried beans I would recommend adding a few tbsp of water to thin.

Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe)
Deliciously bright and flavorful well seasoned chicken taco mixture made in the slow cooker that's perfectly tender.

2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper , optional (adjust according to desired heat preference or omit)
Instructions
Place chicken breast halves in the slow cooker. In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid.
Cook chicken on low heat 4 to 5 hours. Shred chicken, then cook shredded chicken in broth in slow cooker an additional 20 minutes on low. Drain broth from chicken.
Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Note: for taco filling ideas and how to cook corn tortilla shells see this post here.

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