Giant Chicken Tost-achos

I love these! These were absolutely delicious! We used Spinach Tortillas and we had to cut them into wedges because we had 12-inch tortillas instead of the 6-inch.

Giant Chicken Tost-achos

Extra Virgin Olive Oil
4 6-inch tortillas
2 cups chopped or shredded cooked chicken
1 cup mild taco sauce or salsa
2 cups shredded cheese, Monterey jack, cheddar, mozzarella
1 cup shredded lettuce
2 scallions
4 rounded spoonfuls of sliced green olives with pimentos
sour cream, for topping (optional)

Preheat oven to 350°F. Lightly brush a little oil onto the tortillas and crisp them in the oven on a baking sheet for about 5 minutes. While the tortillas are crisping, cook the chicken and salsa in a skillet over medium heat, for 5 minutes or until heated through. Once the tortillas are crisp, top them with the saucy chicken and lots of cheese and bake in the oven for another 3-4 minutes, or until the cheese completely melts. Plate up the Tost-achos on plates and top with lettuce, scallions, olives, and sour cream.


Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.