• Make the salsa verde.

  Note: Could also buy already made salsa verde.

For Chicken

• In a pot over medium heat, cook the chicken breasts for 15-20 minutes.

  Shred with two forks.  

  In a skillet over medium heat, add shredded chicken, ½ cup of salsa verde and salt to taste.  Stir together, lower heat and cook for 5 more minutes.

  Note: Could also use a premade rotisserie  chicken and shred.

For Beans

• Add both cans of pinto beans to a pot or skillet over medium to low heat.  After beans have heated some, add chipotle sauce and mix together.

  With a potato masher, start to mash beans to form refried beans.  Add salt to taste.

  Note: Could also buy already made refried beans and just add chipotle sauce to the beans.

Making Corn Tostadas

• On a griddle or skillet, over medium heat, add a tablespoon of oil and toast corn tortillas.  Drain on paper towels.  

  You will need to add more oil to pan as you toast and crisp tortillas.

Layering Tostadas

• Spread about 2 tablespoons of refried beans each tostada, add shredded chicken verde.

  Top with more salsa verde, chopped onions and chopped cilantro.