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| Recipe from: richestoragsbydori Image credit: Dori |
Chicken
Salsa Cream Tostadas
“The
tortillas tasted so well baked in the oven. This makes quite a bit and fills
you up fast. We loved them and I had leftovers.” Dori
Ingredients:
(Throw in the
Crock pot)
4 Chicken
Breasts
1 Cup of
Salsa (I used Picante)
1 Can of
Cream of Chicken
4 oz. of
Cream Cheese
1/2 Cup of
Sour Cream
2 Cups of
Cheddar Cheese
1 Pkg of Taco
Seasoning
Salt and
Pepper
Pkg of Corn
Tortillas
1 Can of
Optional
Toppings: Shredded lettuce, Cheese, Chopped Tomatoes, Chopped Green
Onions,
Avocado and Cilantro.
Directions:
Throw the
first group of ingredients in the Crock pot, turn on low and cook for 5 hours.
Mix
everything together and shred the chicken.
Brush both
sides of the tortilla with olive oil and bake in the oven at 400 degrees until
edges
start to lightly brown.
In a bowl, heat up a can of re-fried beans or
use a pan on the stove.
Spread beans
on cooked tortillas, spread some of the chicken mixture on top of the beans
and
top with cheese.
Put in the
oven just for a minute to melt the cheese.
Add topping
of choice!
That's it.
Easy, huh?
Read
more and enjoy this amazing recipe and many more when visiting richestoragsbydori
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