Barbecued Chicken Tostados

I made this for the family last night and everyone loved it. Even the picky 4 year old (wait, she decided halfway through the meal that she did not like the tortilla, but ate every thing else)

This is from Simply Delicious : 245 No-Fuss Recipes--All 8 POINTS or Less by Weight Watchers. If you're on a diet or not, this book has alot of great recipes I've used over the last few months.


2 lbs of skinless boneless chicken thighs, trimmed of all fat and cut into strips
1 cup of prepared BBQ sauce
1 (4 1/2 oz)can chopped miled green chiles, drained
2 tomatoes, seeded and diced
1/2 small red onion, minced
1/3 cup cilantro
1 garlic clove, minced
1 Tbs red wine vinegar
1/4 Tps sald
8 (6-in) fat-free tortillas
1 cup canned fat-free refried beans
8 scallions, finely chopped
1 cup shredded reduced-fat Monterey Jack Cheese
1/2 cup light sour cream
Cilantro sprigs to garnish

1.) Combine the chicken, barbecue sauce and chiles in a large nonstick saucepan; bring to a boil. Reduce the heat and simmer, covered until the chicken is tender and cooked through, about 25 minutes. Remove from the heat and let cool.

2.)Meanwhile, combine the tomatoes, onion, chopped cilantro, garlic,vinegar, oil and salt in a medium bowl until blended, Set aside.

3.) Preheat oven to 425 F. Spray a large nonstick baking sheet with nonstick spray.

4.) Place the tortillas on the baking sheet. Spread each with the beans, then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes. Top each tostado with the tomato mixture, sour cream, and cilantro sprigs.