Sour Cream Chicken Tostadas
Southwest-Black Bean Salad
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- ¾ cup sour cream
- 1 cup salsa verde, divided
- 3 cups shredded rotisserie chicken
- 12 crunchy tostada shells
- 1 (8-oz) pkg shredded Monterey Jack cheese
- ½ cup drained sliced pickled jalapeno peppers
- ¼ cup fresh cilantro leaves
Instructions
- Preheat oven to 425°F. Stir together sour cream ½ cup salsa verde, and chicken in a bowl. Spread chicken mixture over tostadas; sprinkle with cheese. Place tostadas on two lightly greased foil-lined baking sheets.
- Bake 10 to 15 minutes or until cheese is melted and tostadas are toasted. Top with peppers and cilantro. Drizzle with remaining salsa verde.
Side Dish Ingredients
- 2 (10.3-oz) Southwest salad kits
- 1 (15-oz) can black beans, rinsed and drained
Side Dish Instructions
- Prepare salad kits according to package directions in a large bowl. Add beans and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
433
|
194
|
627
|
| Fat (g) | 25 | 11 | 36 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 19 | 22 | 41 |
| Fiber (g) | 3 | 5 | 8 |
