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Shredded Chicken And Corn Tostadas Recipe!
Food & Drink
Preparation Time 15 min
Total Time 25 min
Recipe Makes 6 servings (12 tostadas)
1 Old El Paso™ Fajita Kit
1 can (12 oz/341 mL) Green Giant* NIBLETS* WHOLE
KERNEL CORN or Peaches & Cream Whole Kernel Corn, drained
1/4 cup (50 mL) chopped green peppers
1/4 cup (50 mL) chopped red peppers
11/2 cups (375 mL) shredded cooked chicken
½ cup (125 mL) water
½ cup (125 mL) Old El Paso™ Thick N' Chunky™ Salsa (any variety)
1/2 cup (125 mL) sour cream
1 to 2 tbsp (15-30 mL) milk
2 1/2 cups (625 mL) shredded lettuce
1 cup (250 mL) Touch of Philadelphia Shredded Creamy Mexicana Cheese
1/4 cup (50 mL) sliced green onions
1.Heat oven to 375°F. On ungreased baking sheets, bake tortillas 7 to 10 minutes or until crisp.
2.Meanwhile, in 2-qt (2 L) saucepan, stir together corn, peppers and chicken. Add seasoning mix and taco sauce (from kit), ½ cup water and salsa. Cook over medium-high heat about 5 minutes, stirring frequently.
3.in small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese and drizzle with sour cream mixture. Sprinkle with green onions, if desired.