Shredded Chicken and Corn Tostadas

By pamdabear3383

Ingredients

• 8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-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

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

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.


Nutrition Information:
1 Tostada: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 860mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 5g); Protein 14g Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.