Ingredients:
*1 small package HEB fajita marinated chicken breasts
*1 can Mexican-style diced tomatoes, mostly drained (not Ro-tel, but Mexican style diced tomatoes)
*1 can fat-free refried beans
*1/2 can water
*shredded iceburg lettuce (I buy the small bags)
*2 cups shredded 2% cheddar or Mexican blend cheese
*1 pint cherry tomatoes, halved
*10 corn tortillas
*olive oil flavored cooking spray
*salt
Directions:
Place the chicken in a crock pot with the can of diced tomatoes. Cover and cook on low 6 hours. Shred.
Preheat the oven to 450 degrees. Heat the refried beans in a sauce pan with the water stirred in over low heat, stirring often until hot.
Spray a large baking dish with cooking spray. Line the tortillas in a single layer on the baking sheet. Spray with cooking spray. Sprinkle with salt. Turn over. Do the same thing. Bake for several minutes until crispy. Watch them the whole time. They can go from flimsy to burned in an instant. Remove from oven.
To assemble: Spread some beans on the tostada. Top with chicken, then lettuce, cheese, and tomatoes.
