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Prep 20min
Total20min
Servings6
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Ingredients
1
package (14 oz) Old El Paso™ Enchilada Dinner Kit
2
cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)
1
cup canned seasoned black beans
1/2
cup crumbled queso fresco cheese (2 oz)
1
small tomato, chopped (1/2 cup)
Fresh cilantro leaves, if desired
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Steps
1
Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges.
2
Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot.
3
On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.
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Rotisserie chicken is a great time-saver. Pick one up from the deli and pull all the meat off—you should get about 4 cups. Freeze it in 2-cup portions.
Queso fresco translates to “fresh cheese.” With a crumbly texture and slightly acidic flavor, it’s great on top of black beans or salads.
Set out all the ingredients and let everyone assemble their own tostada.
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