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Chicken Tostadas with Southwest Jalapeno Cream

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Serves 4 | Prep Time 10 | Cook Time 7

Why I Love This Recipe

I came up with this recipe when a friend of mine had served enchiladas made from these ingredients. My husband is not a fan of the enchiladas so I tried it out as a tostada. The recipe was a big hit in my house. I usually make enough to have for two dinners since they like it so much. This is a fast and easy recipe for when it has been a rather busy day.

Ingredients You'll Need

1/2 cup sour cream
1 tablespoon minced jalapeno, veins and seeds removed if desired
1 teaspoon Southwest seasoning, divided
3 cups shredded deli rotisserie chicken
4 tostada shells
1 (15-oz.) can black beans, drained, rinsed
1/2 cup chopped green onions
1 cup shredded Mexican cheese blend
1/4 cup thick refrigerated salsa


1. Heat oven to 350°F.

2. Combine sour cream, chile and 1/2 teaspoon of the Southwest seasoning

in small bowl. Combine chicken and remaining 1/2 teaspoon seasoning in

medium bowl.

3. Place tostada shells on baking sheet; top with beans, chicken, green

onions and cheese. Bake 5 to 7 minutes or until cheese is melted and

ingredients are heated through. Top with salsa and sour cream mixture.

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