Shredded Chicken and Corn Tostadas

  • Prep 20 min
  • Total 20 min
  • Servings 8
Shredded Chicken and Corn Tostadas

Ingredients

8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1
can (11 oz) 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Set out your favorite toppings in small bowls, and let everyone make their own tostadas.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Tostada
Calories
270
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
860mg
36%
Potassium
130mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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