Chicken and Corn Tostadas with Salsa Verde

By carvalhohm

Ingredients

• 1 bag (24 oz) frozen corn & butter sauce
• 1 can (15 oz) pinto beans, drained, rinsed
• 1 1/2 cups shredded deli rotisserie chicken
• 1 cup salsa verde
• 1 tablespoon chipotle sauce (from can of chipotle chiles with adobo sauce)
• 10 tostada shells (from 4.5-oz box)
• 3/4 cup crumbled cotija cheese (3 oz)
• 2 tablespoons chopped fresh cilantro

Details

Servings 10
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Cook frozen corn as directed on bag; cool.

2 In large bowl, mix corn, beans, chicken, salsa verde and chipotle sauce. Spoon about 1/2 cup mixture on each tostada shell.

3 Top each with cheese and cilantro.

Serves 10

1 Tostada Calories270 ( Calories from Fat80), Total Fat9g (Saturated Fat4 1/2g, Trans Fat0g ), Cholesterol30mg Sodium570mg Total Carbohydrate33g (Dietary Fiber5g Sugars4g ), Protein14g