Betty Crocker Shredded Chicken & Corn Toastadas
- Number of Servings: 8
Ingredients
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package) 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 1/2 cups shredded cooked chicken (We increased chicken to 4 breasts to up the protein content.)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
1. Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
2. Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
3. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user THERESEADDY.
2. Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
3. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user THERESEADDY.
Nutritional Info Amount Per Serving
- Calories: 350.8
- Total Fat: 11.7 g
- Cholesterol: 89.7 mg
- Sodium: 575.0 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 2.2 g
- Protein: 35.3 g
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