Shredded Chicken and Corn Tostadas

 

8

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1

can (11 oz) Green Giant® SteamCrisp® 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

• 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.