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Shredded Chicken and Corn Tostadas
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
can (11 oz) whole kernel corn with red and green peppers, drained
cups shredded cooked chicken
jar (16 oz) Old El Paso™ salsa (any variety)
cup sour cream
to 2 tablespoons milk
cups shredded lettuce
cup shredded Cheddar or Monterey Jack cheese (4 oz)
cup sliced green onions
Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
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.
Set out your favorite toppings in small bowls, and let everyone make their own tostadas.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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