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Sunday, August 28, 2011

Bean and Chicken Tostados

1 box (14 oz) Old El Paso® enchilada dinner kit

2 cups chopped or shredded deli rotisserie chicken (from 2-lb chicken)

1 package (8 oz) Old El Paso® seasoned black beans

1/2 cup crumbled queso fresco cheese (2 oz)

1 small tomato, chopped (1/2 cup)

Fresh cilantro leaves, if desired

Heat oven to 375°F. Place tortillas (from dinner kit) on large cookie sheet. Spray both sides of tortillas with cooking spray. Bake 5 to 6 minutes, turning once, until lightly browned around edges. Meanwhile, in 2-quart saucepan, mix chicken and black beans. Stir in seasoning mix and two-thirds of the enchilada sauce (from dinner kit). Cook over medium-low heat about 5 minutes, stirring occasionally, until hot. On each tortilla, spread 1/3 cup chicken mixture; top with scant tablespoon of remaining enchilada sauce. Sprinkle with cheese and tomato. Garnish with fresh cilantro leaves. Serve immediately.

recipe: Betty Crocker

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