|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
(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 Re-fried Beans
Optional Toppings: Shredded lettuce, Cheese, Chopped Tomatoes, Chopped Green
Onions, Avocado and Cilantro.
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!
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