Ingredients
1
bag (24 oz) frozen corn & butter sauce
1
can (15 oz) Progresso™ pinto beans, drained, rinsed
1 1/2
cups shredded deli rotisserie chicken
1
cup salsa verde
1
tablespoon chipotle sauce (from can of chipotle chiles with adobo sauce)
10
Old El Paso™ tostada shells (from 4.5-oz box)
3/4
cup crumbled cotija cheese (3 oz)
2
tablespoons chopped fresh cilantro
Preparation
Cook frozen corn as directed on bag; cool.
In large bowl, mix corn, beans, chicken, salsa verde and chipotle sauce. Spoon about 1/2 cup mixture on each tostada shell.
Top each with cheese and cilantro.
