Thursday, May 17, 2012


10 (8-inch) corn tortillas

To make tortillas into cups: Preheat oven to 400 degrees.
Place 5 aluminum foil balls of about 4-inches in diameter on a baking sheet.
Spray a 10-inch nonstick skillet with nonstick cooking spray.   Over high heat, heat one tortilla at a time for about 5 seconds per side, until softened.  Drain on paper towels and immediately drape tortilla ver a foil ball on baking sheet.  Repeat with the 4 additional tortillas.  Bake at 400 degrees for 5 minutes until golden brown.  Remove from oven and leave on foil balls to cool.  Turn the cups over and remove the foil balls. Repeat the process with the other 5 tortillas.

Chicken Filling:
1 can condensed nacho cheese soup
2 1/2 cups diced cooked chicken (leftover chicken or a deli rotisserie chicken works fine)
1 can (8-oz) stewed tomatoes
1 can (4-oz) green chilies, drained

Combine all the filling ingredients ina 2-quart saucepan and cook over medium heat until heated through.

5 cups shredded lettuce
chopped red and/or yellow bell pepper for garnish
fresh cilantro sprigs for garnish

To assemble: Into each of the tortilla cups, place 1/2 cup lettuce.  Top with 1/4 cup of the chicken mixture.  Garnish with the bell peppers and a sprig of cilantro.

Yield: 5 servings of 2 chicken cups

Note:  You may skip the cups and use 10 purchased tostada shells, if you prefer.

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