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Shredded Chicken and Corn Tostadas Recipe

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This recipe for Shredded Chicken and Corn Tostadas is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Heat oven to 375º. 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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