Tacos, Enchiladas, Tamales, Tostadas

Makes 6 servings

• 12 corn tortillas
• Vegetable oil
• Salt to taste
• 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination
• 1 pouch (8 ounces) Frontera Red Chile Enchilada Sauce
• 1 ½ cups Salpica Chipotle Black Bean Dip or crushed canned black beans
• 1 small red onion, finely diced, rinsed
• 1 cup sour cream or plain Greek yogurt, thinned with milk if necessary
• 2 or 3 tablespoons chopped fresh cilantro
• 2 or 3 tablespoons crumbled Mexican cotija or romano cheese, optional

1. Heat oven to 350 degrees. Lay tortillas in a single layer on a baking sheet. Pierce each tortilla lightly with a fork (this helps prevent puffing). Brush both sides of tortillas with oil and sprinkle lightly with salt. Bake, turning once, until thoroughly crisp, about 20 minutes.
2. Slice chicken into scant ¼-inch wide slices. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add half of the chicken in single, uncrowded layer. Cook over high heat, turning once, until golden on both sides. Remove to a plate and repeat to brown the rest of the chicken. Return all chicken to the pan, add the sauce and warm gently. Season with salt to taste.
3. To assemble each tostada, spread each crisp tortilla with a thin layer of black beans, then top with a few chicken pieces and some diced onion. Drizzle with sour cream. Sprinkle with cilantro and cheese. Serve immediately.