Skip to Content
Menu

Chicken and Corn Tostadas with Salsa Verde

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Oct 13, 2016
  • Save
  • Share
  • Jump to Recipe
Salsa verde, combined with chicken, corn and beans, adds to a flavorful combo for tostadas.

Chicken and Corn Tostadas with Salsa Verde

  • Prep Time 20 min
  • Total 20 min
  • Servings 10
  • Ingredients 8
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1 bag (24 oz) frozen corn & butter sauce
  • 1 can (15 oz) Progresso™ pinto beans, drained, rinsed
  • 1 1/2 cups shredded deli rotisserie chicken
  • 1 cup salsa verde
  • 1 tablespoon chipotle sauce (from can of chipotle chiles with adobo sauce)
  • 10 tostada shells from 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
  • 3/4 cup crumbled cotija cheese (3 oz)
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    1
    Cook frozen corn as directed on bag; cool.
  • Step 
    2
    In large bowl, mix corn, beans, chicken, salsa verde and chipotle sauce. Spoon about 1/2 cup mixture on each tostada shell.
  • Step 
    3
    Top each with cheese and cilantro.

Nutrition

270 Calories
9g Total Fat
14g Protein
33g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Tostada
Calories
270
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
570mg
24%
Potassium
260mg
7%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
20%
Sugars
4g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved