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You’re just ten minutes to takeoff with this ranchy recipe for tostadas. Take our Mississippi Chicken on a trip to Mexico, and your family will keep coming back for this fast favorite.
store-bought or homemade tostada shells
6
sour cream
¼ cup plus 2 tablespoons
Leftover Mississippi Pulled Chicken or Leftover Spicy Ranch Pulled Chicken, Warmed
3 cups
avocado, pitted and thinly sliced
1
small red onion, thinly sliced
½
For safe meat preparation, reference the USDA website.
