"Tostchadas" A Delicious Tostada/Enchilada Hybrid

One of my best-loved things about being a food blogger (besides eating) is making friends in the foodie world.  I've met lots of great folks who share my love of cooking good food.  My pal Cydnee, AKA  Tampa Cake Girl runs a business making some of the most lovely cakes, cupcakes and other desserts you've ever seen.  She stays busy delivering her sweet treats in the Tampa, Florida area.  I've gotten to know Cydnee over the last few years.  We share tips and recipes and sometimes frustration with the internet and social media.  We've even collaborated on a dish.  Cydnee is a huge fan of Outback Steakhouse and has several awesome "copycat" style recipes on her blog.  She created "My Sinful Sundae" as a play on Outback's Sydney's Sundae.  Sidney/Cydnee.  Get it?  It truly is a sinful sundae topped with strawberries, toasted coconut and my Red Wine Dark Chocolate Hot Fudge Sauce.  In addition to her sensational sweets, she is also a busy food blogger her shares lots of fun savory recipes as well.  One of my favorite go-to weeknight recipes is her "Tostchadas."  It's a hearty tostada, with the flavors of an enchilada.  It's simple to prepare, with lots of flavor.  A fun alternative to a plain 'ol taco night.  On occasion I've been known to speed things up by using pre-made tostada shells, but it it truly worth the effort to fry your own corn tortillas.  This time I went the extra mile and fried a few extra for homemade chips.  My family loves the tostchadas, but raved over the chips as well.  Hop on over to Cydnee's blog and say hello.  You just might find your family's new favorite recipe!

A delicious tostada/enchilada hybrid

This is an "assembly dish."
Have your beans and sauce and meat warmed and ready.
Fry up your tortillas and assemble your meal.

Fry up the corn tortillas until crisp.

Dip each crisp tortilla into warmed enchilada sauce.
Place on a plate.  Spread with warm refried beans.
Top with chicken or beef.
Repeat Layers.

Serve topped with shredded lettuce,
chopped tomatoes, shredded cheese
and salsa of your choice.

Make the family rave even more.
Fry up the extra tortillas for chips.

Seriously.
The best side dish to Tostchadas EVER.

"TOSTCHADAS"

by: Tampa Cake Girl

corn tortillas
oil for frying
1 pound rotisserie chicken meat or cooked ground beef
1 can enchilada sauce
1 can refried beans
shredded lettuce
chopped tomatoes
shredded cheese
taco sauce or salsa

In a large skillet, over medium-high heat, fry the tortillas in oil until crisp.  Remove to a paper towel-lined platter.  (You'll want at least two tortillas per serving so fry up as many as you need.)  Meanwhile, in a small saucepan warm the enchilada sauce.  In a separate saucepan, heat the refried beans so they are spreadable.  This is an "assembly" dish, so have all of your prep done ahead so the tostchadas can be assembled and eaten right away.  To assemble: Dip a fried tortilla into the warm enchilada sauce and place on a plate.  Spread with a layer of refried beans and top with chicken or beef.  Top with another enchilada sauce-dipped tortilla and repeat the layer of beans and meat.  If you're really hungry you can continue stacking these layers.  (I usually stop with two tortillas, but the sky is the limit here.) Serve topped with shredded lettuce, chopped tomatoes, shredded cheese and your favorite salsa.

Prep Time: Approximately 30 minutes