2 fresh corn tostadas
6 oz shredded chicken
2 oz enchilada sauce
1 cup shredded cheese
1 cup pico de gallo
1/2 cup cabbage
There are three main steps to these stacked enchiladas,
First smother both tostadas with enchilada sauce and place them on a sheet pan.
Next put the chicken on one tostada, and the cheese on the other.
Then broil on low until cheese is melted and lightly browned.
Stack the tostadas and top with pico de gallo.
Served with a side of shredded cabbage.