Have you ever come across a recipe that looked incredibly good so you tried to make it, but the process of making it was really frustrating and you wanted to just give up and toss the dish into the sink? Well this isn’t one of those dishes. But it definitely came from one!
The recipe I have posted here has been majorly adjusted from the original. The original recipe was called Chicken Enchiladas and called for each tortilla to be individually fried but the end result was always this choppy mess of chicken and torn up corn tortillas baked in a dish. Now it still tasted delicious, but it didn’t look very appealing. And after about the third try of making them, Justin admitted that he’d gotten so frustrated at the corn tortillas that he’d wanted to toss everything into the sink and give up. And my husband is an extremely patient man, so if he couldn’t handle fried corn tortillas, then there was no way I was going to either. Thus, these tostadas were born! (I looked it up…a tostada is a Mexican dish based on top of a fried or toasted tortilla. So I figured that since these get baked, therefore toasted, then they qualify as tostadas.) The salsa is pretty incredible and really elevates everything involved in this recipe. There are just so many flavors happening! ¡Comamos!
Chicken Tostadas with Tomatillo Salsa
Yield 4-6 servings
- 1 tablespoon olive oil
- 1 medium red onion, diced
- 1 cup corn kernels, from about 2 ears of corn
- 2 to 2 1/2 pounds rotisserie chicken, shredded (or cook and shred your own chicken VERY easily)
- 1 1/2 cups grated Monterey Jack
- kosher salt and black pepper
- 12 6-inch corn tortillas
- 1 pound tomatillos, papery husks removed
- 1 jalapeno, seeded
- 1 cup fresh cilantro
- 1 tablespoon fresh lime juice
- sour cream to serve
- Heat your oven to 400° F. Prepare an oven safe baking dish (something around 8 x 11 inches) with non-stick cooking spray.
- Heat 1 tablespoon of oil in a medium skillet over medium-high heat and add the onion and corn. Cook, stirring, until the onion begins to soften (3 to 5 minutes).
- Transfer the vegetables to a large bowl and add the chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix together to combine.
- Line the bottom of the baking dish with tortillas, covering the entire bottom and overlapping if need be. (My dish took 6 tortillas across the bottom.)
- Evenly spread the chicken mixture across the tortillas and cover with a second layer of tortillas. If desired, sprinkle more shredded cheese on top.
- Bake until heated through, about 8 to 10 minutes.
- Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped and blended.
- Serve the tostadas with the salsa and some sour cream.