Servings: 8

8 flour tortillas 8 flour tortillas
cooking oll cooking oll
1/4 c sliced green onion ¼ c sliced green onion
2 T. butter 2 T. butter
1 8 oz can tomato sauce 1 8 oz can tomato sauce
2 skinned, boned chicken breasts 2 skinned, boned chicken breasts
1/4 t. ground cumin ¼ t. ground cumin
2 c. shredded lettuce 2 c. shredded lettuce
1 c. shredded cheese 1 c. shredded cheese
1 large avocado, diced 1 large avocado, diced
1/2 c. sliced olives ½ c. sliced olives
1/2 t. garlic salt ½ t. garlic salt
cotija cheese cotija cheese
thinly sliced radishes thinly sliced radishes

In small skillet, cook tortillas in hot oil on each side till crisp and golden
Drain on paper toweling and keep warm in foil in 250° oven
Cut chicken breasts in very thin strips.
In medium skillet quickly cook chicken and onion in butter til chicken is done and onion is tender
Add tomato sauce , garlic salt, and cumin. Reduce heat and simmer covered, for 15 to 20 minutes
To assemble each tostada, place a warm tortilla on plate, spoon on chicken mixture, then lettuce, avocado, cheese, radishes, and olives