Mexican

Betty Crocker Shredded Chicken and Corn Toastadas is for Dinner.

Betty Crocker Shredded Chicken and Corn Toastadas takes several minutes to prepare.

Betty Crocker Shredded Chicken and Corn Toastadas takes several minutes to cook.

Betty Crocker Shredded Chicken and Corn Toastadas makes 8 servings.

The ingredients for Betty Crocker Shredded Chicken and Corn Toastadas are:

8 Old El Paso? flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 can (11 oz) Green Giant? Mexicorn? whole kernel corn with red and green peppers, drained
1 1/2 cups shredded cooked chicken (We increased chicken to 4 breasts to up the protein content.)
1 jar (16 oz) Old El Paso? salsa (any variety)
1/2 cup sour cream
1 to 2 tablespoons milk
2 1/2 cups shredded lettuce
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced green onions

Here is how you make Betty Crocker Shredded Chicken and Corn Toastadas:

1. Heat oven to 375?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. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions. Number of Servings: 8Recipe submitted by SparkPeople user THERESEADDY.

The nutritional information for Betty Crocker Shredded Chicken and Corn Toastadas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 350.8

• Total Fat: 11.7 g
• Cholesterol: 89.7 mg
• Sodium: 575.0 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 2.2 g
• Protein: 35.3 g

Betty Crocker Shredded Chicken and Corn Toastadas is Mexican cuisine.