4 flour tortillas
2 cups chopped or shredded rotisserie chicken
1 cup salsa or taco sauce
2 cups monterey jack or cheddar cheese, shredded
1 small heart of romaine, shredded
2 scallions, chopped
1. Preheat oven to 350. Lightly brush a little oil onto the tortillas and place them on a baking sheet. Place in the oven and crisp up tortillas, about 5 minutes.
2. In large skillet over medium heat, cook chicken and taco sauce/salsa for 5 minutes until heated through.
3. Top each tortilla with 1/2 cup chicken and lots of cheese. Place the hot baking sheet back into the oven to melt the cheese, 3 to 4 minutes.
4. Place tost-acho on a dinner plate and top with lettuce, scallions, and sour cream if desired.