Shredded Chicken and Corn Tostadas
Recipe from Old El Paso

Old El Paso Favorite Recipe! Put a flavorful chicken fiesta on your dinner table in less than 30 minutes!


Shredded Chicken and Corn Tostadas

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Ingredients
  • 8 
    Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2 ounce package)
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  • 1  can
    (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
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  • 1 1/2  cups
    shredded cooked chicken
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  • 1  jar
    (16 ounces) Old El Paso® salsa (any variety)
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  • 1/2  cup
    sour cream
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  • 1  to 2 tablespoons
    milk
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  • 2 1/2  cups
    shredded lettuce
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  • 1  cup
    shredded cheddar or Monterey Jack cheese (4 ounces)
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  • 1/4  cup
    sliced green onions
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Directions
1.
Heat oven to 375 degrees Fahrenheit. 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.

Tips:
Set out your favorite toppings in small bowls, and let everyone make their own tostadas.
Nutrition information
1 Serving (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 10.00%; Vitamin C 2.00%; Calcium 15.00%; Iron 6.00%; 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 Choices: 2 Percent Daily Values are based on a 2,000 calorie diet
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