Tostadas Salsa Verde

• 4 flour tortillas (6-inch)
• 3 ounces (3/4 cup) shredded pepper Jack cheese
• 2 1/2 cups (10 ounces) shredded poached chicken (page 350)
• 1 cup jarred green salsa, plus more for serving (optional)
• 1/4 cup plus 2 tablespoons chopped cilantro
• 1/4 teaspoon ground cumin
• 1 cup shredded iceberg lettuce
• 3 plum tomatoes, diced
• 1/4 cup sour cream

1. Preheat the oven to 400F.
2. Arrange the tortillas on a rimmed baking sheet.
3. Sprinkle the cheese evenly over the tortillas; bake until golden brown, 8 to 10 minutes.
4. Meanwhile, in a medium bowl, toss together the chicken, salsa, the 1/4 cup cilantro, and the cumin.
5. Spoon the mixture evenly over the tortillas; bake until heated through, about 8 minutes.
6. Top with the lettuce, tomato, and sour cream.
7. Sprinkle with the remaining cilantro.
8. Serve immediately, with additional green salsa, if desired.

flour tortillas, pepper, chicken, green salsa, cilantro, ground cumin, shredded iceberg lettuce, tomatoes, sour cream

Taken from www.epicurious.com/recipes/food/views/tostadas-salsa-verde-383285 (may not work)