INGREDIENTS

INSTRUCTIONS

1998    
For tostado shells, place tortillas in a single layer directly on the
middle oven rack. Bake in a 350 oven about 6 minutes, turning halfway
through baking time, or till golden and crisp. (If tortillas bubble
during baking, puncture the bubble with a fork.) Set aside and cover
to keep warm.  Meanwhile, in a 10 inch skillet cook and stir chicken
and chili  powder over medium heat for 5 to 7 minutes or till chicken
is no  longer pink. Stir in salsa. Set aside; keep warm.  Drain beans,
reserving liquid. In a small saucepan stir beans over  low heat till
heated through. With a potato masher or fork, mash  beans adding enough
reserved bean liquid to make spreadable  consitency. Heat through.  To
assemble, place a warm tortilla on each dinner plate. Spread with  a
thin layer of beans. Top with beans with some of the chicken  mixture,
pimiento, lettuce, radishes, cheese, olives, sour cream (if  desired),
and green onion. Garnish with avocado, if desired. Makes 4  servings.
Recipe by: Better Homes & Gardens Cooking for Today--Chicken  Posted to
MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8,

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Nutrition (calculated from recipe ingredients)
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Calories: 710
Calories From Fat: 174
Total Fat: 20.1g
Cholesterol: 80mg
Sodium: 1856mg
Potassium: 1721.9mg
Carbohydrates: 86.3g
Fiber: 21.6g
Sugar: 5g
Protein: 48.5g