Shredded Chicken and Corn Tostadas

Shredded Chicken and Corn Tostadas

FROM: Chuckie

PREP TIME: 10

COOK TIME: 10

SERVINGS: 8

DESCRIPTION:

Put a flavorful chicken fiesta on your dinner table in less than 30 minutes!

INGREDIENTS:

8 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 1/2 cups shredded cooked chicken
1 jar (16 oz) Old El Paso® salsa (any variety)
1/2 cup sour cream
1 to 2 tablespoons milk
2 1/2 cups shredded lettuce
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced green onions

DIRECTIONS:

1 . Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.

2 . Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.

3 . In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.

SHOPPING LIST :

Check Them Off Check each Item!
select item8 Old El Paso® flour tortillas
select item(from 10.5-oz package)
select item1 can (11 oz) Green Giant® Mexicorn
select item1 1/2 cups shredded cooked chicken
select item1 jar (16 oz) Old El Paso® salsa
select itemsour cream
select itemmilk
select item2 1/2 cups shredded lettuce
select item1 cup shredded Cheddar or Monterey Jack cheese
select item1/4 cup sliced green onions

SEARCH for more recipes or click on the MEAL-O-MATIC for another random recipe!

Google
 
The Virtual Chef Web