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.
Recipe by Unruly Bliss at http://unrulybliss.com/food/quick-and-easy-chicken-tostadas-with-homemade-tomatillo-salsa/