Sarah's impromptu tostadas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Cooked Chicken Breast, no skin, 10 ounces shreddedExtra Virgin Olive Oil, 1 tspFresh Cuts Fresh Salsa, 1 cuponion - yellow (1 medium cooked)Chicken Broth, 1 cup (8 fl oz) Old El Paso Taco Seasoning, 1 packetYellow Sweet Corn, Frozen, 1 cup kernels Cheese: Sargento Reduced Fat Cheddar, shredded, 1 cup Beans, red kidney, 1 can drained and rinsed10 White Corn Tortillas
Preheat oven to 350. Put oil in large skillet and heat, add onion and chicken, saute until onions get soft. Add all other ingredients (except tortillas and cheese). Cook until sauce boils down. Heat corn tortillas in a skillet for 15 seconds on each side. Place heated tortillas on cookie sheet and place a scoop of the chicken mixture on top. Top with cheese and bake 10 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user SASSYP24.
Number of Servings: 5
Recipe submitted by SparkPeople user SASSYP24.
Nutritional Info Amount Per Serving
- Calories: 378.2
- Total Fat: 8.6 g
- Cholesterol: 49.9 mg
- Sodium: 1,107.9 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 9.5 g
- Protein: 30.0 g