LowFat Chicken Tostado

We are in Florida for Thanksgiving visiting our daughter, Christi and Tim and precious new grandbaby girl, Kenley. We are already preparing for the big day of turkey and talking about maybe trying new recipes we have both seen on Food Network.Com, but some recipes are just so traditionally that we cannot steer away from them, such as Green Bean Casserole. So we are compromising and trying the new Green Bean Casserole we saw on Throw Down with Bobby Flay, at a meal on Saturday. In the mean time, we are trying to eat healthy, with low fat meals, saving our calories for Thursday.

Christi cooked me the best chicken Tostado yesterday and I wanted to share it with you. You could use left over turkey in place of chicken.

4 flour tortillas

1 cup shredded chicken or turkey

1/2 cup tomatillo sauce (we used Frontera Brand)

1/2 low fat cheese

1/2 cleaned zucchini squash, shredded

olive oil

Spray each tortilla with olive oil or spray oil. Place on baking sheet and bake at 425 and bake 4 to 6 minutes, until crisp, and lightly browned.

Take out of oven and set aside. Mix chicken or turkey, squash and tomatillo sauce in saucepan and cook for about 3 to 4 min, or until heated throughly. Season with salt, pepper and a little garlic powder.

Divide and spoon meat mixture over the 4 tortillas. Sprinkle cheese over each one and place in oven for about 4 to 5 minutes or until cheese is melted.