Roasted Chicken Salsa Verde Tostada

Hola! In my opinion, corn tortillas do not taste good. at. all. BUT they are many fewer points than the flour alternative.  I have been experimenting with corn totillas and the broiler a lot lately, and have found that it is possible to create a whole new flavor AND texture that is a crunchy, salty, delicious mix.  I made these tostadas with store bought rotisserie chicken which was a real time saver and will be great for leftovers!

Servings: 2
Size: Two tostadas
Points Plus: 9pp
Level of Difficulty: Easy
Prep Time: 20 minutes (including removing the meat from the bones)
Cook Time: 6 minutes
Rating: 4 stars - Very Good

Ingredient List: 
4 corn tortillas
10 oz. rotisserie chicken
1/2 tomato, diced
1/2 cup shredded, reduced fat cheddar
2 Tbsp. light sour cream
4 Tbsp. salsa verde (I like the Target brand)
Chopped chives
Salsa (it is free, go wild!)

Directions: 
Clean your rotisserie chicken. Measure out 10 oz. and put the rest in your fridge. Set your oven to broil, and broil corn tortillas for four minutes with the rack set closest to the top of the oven. At this point they should be slightly crispy. Remove from the oven and top with chicken, tomato, salsa verde and shredded cheddar, splitting evenly among the four tostadas.  Move oven shelf down one level and broil for an additional 2 minutes.  Watch your tostadas so they don't burn!!!!!!  When they are cooked to your desired crispness. Remove from oven and add 1/2 Tbsp. sour cream to each. Add some chopped chives and salsa!

Tip:
I have a food scale and LOVE it!  I don't use it often, but it really comes in handy when trying to get accurate measurements for things that are hard to measure (ie: soup). It worked very well for this recipe.

XOXO Katie