Easy Tostadas

By pamdabear3383

Ingredients

• 4 cups shredded cooked chicken
• 1 16-oz package frozen peppers and onion stir-fry vegetables
• 1 8-oz package shredded Mexican-style four-cheese blend
• 12 tostada shells
• 2 10-oz cans enchilada sauce
• 1 1/2 cups shredded spinach leaves (optional)
• Sour cream

Details

Servings 6

Preparation

Step 1

1. In a 4- to 5-quart slow cooker, combine chicken, stir-fry vegetables, cheese and six of the tostada shells, coarsely broken. Pour enchilada sauce over all. Stir to combine.

2. Cover; cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours/ Divide mixture among remaining six tostada shells. If desired, top with shredded spinach and sour cream.