This is one of my favorite recipes to use leftover chicken in. You can marinate the chicken, salsa, and bean mixture 2-3 hours before cooking, but I think it still tastes really good as a quick last-minute dinner w/o any marinating. My favorite part is the crunchy tostada. Adapted from My Kitchen Cafe.
4 whole-wheat flour tortillas
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 1/2 cups cooked, shredded chicken
1 cup green salsa (salsa verde) plus more for serving (we like the Goya brand)
1/4 cup chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings: lettuce, tomatoes, sour cream, avocado, etc.
Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 minutes.
Meanwhile, in a medium bowl, toss together the chicken, salsa verde, 1/4 cup cilantro, beans, and cumin (this can marinate all day if you like). Spoon mixture evenly over the tortillas and bake until heated through about 8 minutes.
Top warm tostadas with lettuce, tomato, and sour cream and other toppings as desired. Serve immediately with additional green salsa if desired.