Salsa Chicken and Ranch Tostadas
from Picky Palate
2 tablespoon extra virgin olive oil
3 cups chopped fresh spinach leaves
2 cups cooked, shredded chicken breast
2 tablespoon fresh minced garlic
1 tablespoon ground cumin
1/2 teaspoon salt
1/4-1/2 teaspoon dry Ranch seasoning
1/2 cup prepared salsa
6 corn tortillas
toppings: sour cream, chopped lettuce, shredded cheese
1. Heat oil in a medium skillet over medium heat. Saute spinach until leaves wilt. Stir in chicken, garlic, cumin, salt, ranch seasoning and salsa. Cook for 5 minutes or until chicken is heated through.
2. Heat small skillet over medium heat. When hot add tortilla. Cook for 30 seconds then flip and cook second side for another 30 seconds. When lightly browned on both sides remove. Cook remaining tortillas.
3. Top tortillas with chicken mixture and any other toppings.