"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shredded Chicken and Corn Tostadas Recipe

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This recipe for Shredded Chicken and Corn Tostadas, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Webb
Added: Friday, October 27, 2006


8 flour tortillas (for soft tacos or fajitas)
1 can of mexicorn ( whole kernel corn with red and green peppers drained)
1 1/2 c. shredded cooked chicken
1 jar (16 oz) salsa
1/2 c. sour cream
1-2 tbsp. milk
2 1/2 c. shredded lettuce
1 c. shredded Cheddar or Monterey Jack Cheese
1/4 c. sliced green onions

Heat oven to 375. On ungreased 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.




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