Shredded Chicken and Corn Tostadas

By carvalhohm

Ingredients

• 8 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) 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
Cooking time 20mins
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.

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

Serves 8

1 Tostada Calories270 ( Calories from Fat110), Total Fat12g (Saturated Fat6g, Trans Fat0g ), Cholesterol45mg Sodium860mg Total Carbohydrate27g (Dietary Fiber1g Sugars5g ), Protein14g