Quick & Easy Chicken Tostadas

• corn tortillas↗4
• cup vegetable oil↗1⁄2
• teaspoon salt↗1
• cups pre-cooked shredded chicken2
• (8 ounce) can enchilada sauce↗1
• tablespoons lemon juice↗3
• teaspoon chili powder↗1
• teaspoon season salt1
• teaspoon cumin↗1⁄2
• teaspoon garlic powder↗1⁄2
• (14 ounce) can refried beans1
• cup shredded lettuce1
• small diced tomato1
• cup sliced olive1⁄4
• cup sharp cheddar cheese↗1
• taco sauce

Step-by-step instructions

1. 1

   heat oil & salt in a skillet and fry corn tortillas until brown and crispy.

2. 2

   shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.

3. 3

   heat beans.

4. 4

   layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.