Shredded Chicken and Corn Tostadas
FROM: William
PREP TIME: 10
COOK TIME: 10
SERVINGS: 8
DESCRIPTION:
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 each Item!
8 Old El Paso® flour tortillas
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers
1 1/2 cups shredded cooked chicken
1 jar (16 oz) Old El Paso® salsa
1/2 cup sour cream
milk
shredded lettuce
1 cup shredded Cheddar or Monterey Jack cheese
green onions
