Chicken Tostadas

This recipe is really more for the chicken than the tostadas. It's a really simple, healthy way to cook chicken and you could use it for tacos, enchiladas, burritos, or whatever.
I like to make a big batch and save the left over chicken for other meals later.
Just put a few chicken breats (3-5) in a large pot with a bottle of salsa verde and a couple of chicken bouillion cubes. Simmer it on low heat for an hour or so, then shred the chicken by holding a breast with one fork and pulling shreds of meat off with another fork.
You can find salsa verde in the Mexican section of any grocery store--I use Herdez brand. Salsa Verde is made mostly from tomatillos, which look like little green tomatoes with a papery husk.

To make the tostadas, you can either use premade shells that you'll find near the tortillas, or you can fry your own. Making your own is easy and they are so good when they're hot and crispy. Just fry corn tortillas one at a time in about one inch of hot oil. Keep them in the oil until they're crispy in the middle--when they're done, they'll pretty much stop bubbling.
Load up the fried shells with refried beans, meat, cheese, lettuce, tomatoes, sour cream, hot sauce and whatever else.