Creamy Chicken Tostadas
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Ingredients45 m servings 550 cals
Original recipe yields 4 servings (8 tostadas)
- Heat the oil in a 12-inch skillet over medium heat. Add the onion and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
- Add the corn, beans and chicken to the skillet and cook until the mixture is hot. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
- Squeeze 1 teaspoon juice from the lime. Place the avocado into a medium bowl. Add the lime juice and toss to coat.
- Divide the chicken mixture among the tostada shells. Top with the avocado mixture and cilantro. Season with hot pepper sauce, if desired.
Per Serving: 550 calories; 26.8 g fat; 51.5 g carbohydrates; 29.4 g protein; 65 mg cholesterol; 944 mg sodium. Full nutrition