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