Chicken Tostadas with Salsa Verde

flour tortillas
3/4 cup shredded pepper jack or monterey jack cheese
2 cooked and shredded chicken breasts
1 cup jarred green salsa, plus more for serving
1/4 cup chopped plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
shredded iceberg lettuce
diced tomatoes


Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
Top with lettuce, tomato, and extra salsa. Sprinkle with remaining cilantro.

serve with spanish rice and black beans

(adapted from an everyday food magazine recipe)