-2 to 3 chicken breasts
-corn tortillas
-olive oil
-3/4 cup bbq sauce
-1 tbsp apple cider vinegar
-1 tsp cumin
-1 tsp chili powder
-1/2 tsp onion powder
-1/2 tsp garlic powder
-shredded mozzarella
-optional: refried beans, cilantro, diced red onion, diced
avocado
- Fill a large pot with water, enough to cover chicken breasts. Season water with salt. Bring to a boil. Add chicken. Bring back to a boil. Cover and cook on low for 25 min.
- Meanwhile, heat oven to 425. Place corn tortillas on a sheet pan. Drizzle olive oil on both sides. Bake 3 min, remove, flip tortillas, and bake additional 3 min.
- Once chicken is cooked, remove from water and shred. Place chicken in a bowl and add bbq sauce, chili powder, apple cider vinegar, cumin, onion powder and garlic powder.
- Top corn tortillas/tostadas with refried beans
(optional). Add bbq chicken. Top with mozzarella. Bake 8-10 min or until mozzarella is melted. - Add optional toppings.
