1 Tablespoon canola oil
1 cup chopped onion
1/2 cup chopped seeded poblano chile (add more if you like spicy)
2 large garlic cloves, minced
3 teaspoons of chile powder
1 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1 (8-ounce) can tomato sauce
2 cups shredded rotisserie chicken breast
1 cup frozen yellow corn
1 (15-ounce) can black beans, rinsed and drained
1 cup of chicken stock
6 tostada shells
8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)
Cilantro sprigs (optional)
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
Stir in chile powder, salt, tomatoes, and tomato sauce. Using a potato masher, press diced tomatoes until well blended into the tomato sauce.
Add 1 cup of chicken stock and bring to a simmer add chicken, corn, and beans. Simmer for 20 minutes.
Place one tostada on a microwave safe dish. Add 1/6th of the mixture to the shell and spread to thinly cover and add 1/6th of the shredded cheese to that layer. Repeat two more times on the 1st stacker. With the remaining tostada shells, build another stacker.
Place dish into microwave and heat on high for two – three minutes.
Cut each stacker into two.