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Recipe: Shredded Chicken and Corn Tostadas (using cooked chicken)

Main Dishes - Chicken, Poultry
SHREDDED CHICKEN AND CORN TOSTADAS

8 flour tortillas (from 10.5 oz package)
1 (11 oz) can Mexicorn (whole kernel corn with red and green peppers, drained)
1 1/2 cups shredded cooked chicken
1 (16 oz) jar 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

Heat oven to 375 degrees 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.

VARIATION:
Set out your favorite toppings in small bowls, and let everyone make their own tostadas.

Makes 8 tostadas
Source: Betty Crocker
MsgID: 371839
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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