Source: Ortega - tulsaworld.com

The kick of a Mexican-style taco sauce with smoky jalape? flavor enhances the grilled chicken in these hearty tostadas.

Makes 10 servings.

4 (about 1 pound) boneless, skinless chicken
    breasts, pierced all over with a fork
1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided
1  (10 count) package Ortega Tostada Shells
2 1/2 cups shredded lettuce, divided
1 1/4 cups diced tomato, divided
1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
Sour cream

Combine chicken breasts and 1/2 cup taco sauce in non-metallic container; marinate in refrigerator at least 30 minutes.

Preheat grill or broiler. Cook chicken about 7 minutes per side or until no longer pink in center. Thinly slice crosswise.

For each tostada, top a tostada shell with 1/4 cup lettuce, sliced chicken, 2 tablespoons tomato and 2 tablespoons cheese. Top with sour cream and remaining taco sauce.