Shredded Chicken and Corn Tostadas

Ingredients

• 6 inch flour tortillas soft for tacos & fajitas old el paso®
• 0.3 cup green onions sliced
• 2.5 cups lettuce shredded
• 1 cup monterrey jack cheese shredded
• 16 ounce salsa old el paso® (any variety)
• 1.5 cups meat from a rotisserie chicken shredded cooked
• 0.5 cup cup heavy whipping cream sour
• 11 ounce kernel corn whole with red and green peppers, drained green giant® steamcrisp® mexicorn® canned

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Heat oven to 375 degrees F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
2. Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
3. In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture.
4. Sprinkle with cheese.
5. Drizzle with sour cream mixture.
6. Sprinkle with green onions.