Shredded Chicken Tostadas

Salsa Chicken:

I used my InstantPot to cook the chicken on high pressure for 12 minutes and let it naturally release the pressure to keep it juicy. You can also use a slow cooker 7-8 hours on low or 3-4 hours on high OR a regular covered pot for 35 minutes to an hour. Shred the chicken once cooked and add back to the salsa to serve.

Mexican Tostadas:

Bake your tortillas at 400 degrees for 5ish minutes or until crispy and light golden brown.

Spread black refried beans over the top and sprinkle with shredded Mexican cheese. Bake for another 5 minutes or until cheese is melted.

Top with your chicken (or leave it for vegetarian), shredded lettuce, tomato, avocado, green onion and cilantro. Top with hot sauce and enjoy!