Shredded Chicken and Corn Tostadas

Name: Shredded Chicken and Corn Tostadas
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 6-inchs Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package); 59 milliliters sliced green onions; 591 milliliters shredded lettuce; 1 Tbsp milk; 113 grams cup shredded Cheddar or Monterey Jack cheese; 454 grams jar Old El salsa (any variety); 355 milliliters shredded cooked chicken; 118 milliliters sour cream; 312 grams can whole kernel corn with red and green peppers, drained

Shredded Chicken and Corn Tostadas might be just the hor d'oeuvre you are searching for. This recipe serves 8. One portion of this dish contains roughly 14g of protein, 11g of fat, and a total of 262 calories. This recipe is typical of Mexican cuisine. Head to the store and pick up old el flour tortillas, monterey jack cheese, cream, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Heat oven to 375F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.

Ingredients you will need

Tortilla

Equipment you will use

Baking Sheet

Oven

Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.

Ingredients you will need

Whole Chicken

Salsa

Corn

Equipment you will use

Sauce Pan

In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture.

Ingredients you will need

Sour Cream

Tortilla

Whole Chicken

Lettuce

Milk

Equipment you will use

Bowl

Sprinkle with cheese.

Ingredients you will need

Cheese

Drizzle with sour cream mixture.

Ingredients you will need

Sour Cream

Sprinkle with green onions.

Ingredients you will need

Green Onions

Equipment

Ingredients

Servings:

86-inchs

Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)59milliliters

sliced green onions 591milliliters

shredded lettuce 1Tbsp

milk 113grams

cup shredded Cheddar or Monterey Jack cheese 454grams

jar Old El salsa (any variety)355milliliters

shredded cooked chicken 118milliliters

sour cream 312grams

can whole kernel corn with red and green peppers, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.