Chicken And Corn Tostadas With Salsa Verde Recipes

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

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.

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