Best Chicken And Corn Tostadas With Salsa Verde Recipes

CHICKEN TOSTADAS

Chicken Tostadas image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 main course servings

Number Of Ingredients 30

Ingredients

Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)r
Kosher salt and freshly ground black pepper
Refried Beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or Guacamole, recipe follows
2 cups Salsa Cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
2 tablespoons olive oil
1/4 medium Spanish onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic, minced
One 15.5-ounce can pinto beans (with liquid), mashed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/4 medium onion, finely chopped (about 3 tablespoons)
1/4 jalapeno, seeded and minced
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

SALSA VERDE CHICKEN TOSTADAS (CROCKPOT)

Salsa Verde Chicken Tostadas (crockpot) image

Super easy, healthy and delicious! Cook the chicken with jarred salsa verde and serve over crisp corn tortillas with a crunchy slaw on top! I didn't think I'd like the slaw, I'm not a fan of red cabbage...but it was sooooo good! We had to make more slaw to eat with the leftovers, because it really MADE the dish! A great make ahead meal to reheat and assemble on a busy night! Recipe adapted from skinnytaste.com

Provided by Susan Din @spatdi

Categories Chicken

Number Of Ingredients 17

Ingredients

CROCK POT INGREDIENTS
1 1/2-2 pound(s) chicken breasts or tenders, boneless and skinless
12 ounce(s) jarred roasted tomatilla salsa verde
1/4 teaspoon(s) dried oregano
1/4 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
1/8 teaspoon(s) cumin
SLAW INGREDIENTS
12 ounce(s) red cabbage, shredded
1/2 cup(s) cilantro, fresh-chopped
1/4 cup(s) lime juice, fresh
1/4 teaspoon(s) salt
TOSTADAS AND TOPPINGS
8-10 - tostada shells or make your own with corn tortillas
1 cup(s) shredded 2% cheese
opt jar(s) pickled jalapenos
opt - sour cream

Steps:

COOK CHICKEN: Lay chicken in the bottom of a crock pot and season with garlic powder, oregano, cumin, salt and pepper. Pour salsa verde over top. Cover and cook for 2 hours on high.
Remove chicken from the sauce and shred with two forks...(I use my kitchenaide with the paddle, it takes about 20 seconds!) FINISH CHICKEN: Stir enough sauce into the shredded chicken to moisten it-you will not need all the liquid. Taste and adjust seasoning if needed. Proceed to make your tostadas, or place in a leftover container and refrigerate until needed.
SLAW PREPARATION: Toss shredded red cabbage, lime juice, salt and cilantro in a bowl.
TO MAKE YOUR OWN TOSTADAS FROM CORN TORTILLAS: spritz tortillas with a misto sprayer, or Pam type oil spray, place on a baking sheet and bake @ 325 for 10-12 minutes, flipping each one over every 5 minutes or so until crisp.
TOSTADA ASSEMBLY: Sprinkle 1-2 TBSP shredded cheese over tostada shell, place in oven 3-5 minutes until cheese is melted. Spoon approximately 1/4c chicken mixture over the cheese and top with some slaw. Optional: pickled jalapeno slices, avocado/guacamole, sour cream etc.

SHREDDED CHICKEN AND CORN TOSTADAS

Shredded Chicken and Corn Tostadas image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

8 Old El Paso™ 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) 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

Steps:

Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
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 Facts : Calories 270, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Tostada, Sodium 860 mg, Sugar 5 g, TransFat 0 g

CHICKEN AND CORN TOSTADAS WITH SALSA VERDE

Chicken and Corn Tostadas with Salsa Verde image

Salsa verde, combined with chicken, corn and beans, adds to a flavorful combo for tostadas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 10

Number Of Ingredients 8

Ingredients

1 bag (24 oz) frozen corn & butter sauce
1 can (15 oz) Progresso™ 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 Old El Paso™ tostada shells (from 4.5-oz box)
3/4 cup crumbled cotija cheese (3 oz)
2 tablespoons chopped fresh cilantro

Steps:

Cook frozen corn as directed on bag; cool.
In large bowl, mix corn, beans, chicken, salsa verde and chipotle sauce. Spoon about 1/2 cup mixture on each tostada shell.
Top each with cheese and cilantro.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1, Fiber 5 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Tostada, Sodium 570 mg, Sugar 4 g, TransFat 0 g

CHICKEN SALSA VERDE

Chicken Salsa Verde image

Provided by Bobby Flay

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.