This recipe is an accidental success....meaning that it accidently turned into something that was good, enjoyed tremendously by my family, and then became posted for you as a new recipe. It's great when that happens! Because, as I've told you before.....you never know about the failures! (There are plenty of them. I assure you!)
But, on to this new recipe.....
Right before we walked out the door for a football game, I decided to put some frozen chicken breast in the oven to bake - not knowing exactly what I would do with them once we got home. I decided to pour a can of enchilada sauce and a can of cream of chicken soup over the chicken (I used 6 frozen chicken breasts.) It slowly baked (covered with foil)- at 300 degrees - for two hours (less if using fresh chicken) while we were gone.
I could tell by the way it looked when I removed the foil, that it was cooked perfectly - not too dry. I decided to make Chicken Tostadas using some tostada shells I bought a few weeks ago and planned to use some day.
It turned out really, really good. My kiddos were hungry and would have eaten anything I fixed, but they were glad to have a meal that was different and delicious. It seems like one of those spurts where we've just "made do" with what we've had and we've been on the go for a while. (My husband was gone to pick up some show goats, so I didn't get his opinion.)
Here's how to put it together. Place tostada shell on plate. Cut chicken into strips and layer desired amount on tostada. Spoon enchilada sauce/soup mixture over chicken. Top with ranch-style beans and other items, as desired: lettuce, tomato, onions, cheese, sour cream, guacamole, etc. Enjoy!
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