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Crunchy Chicken Tostada Stacks Salsa Ranch Salad

Recipe selected from the eMeals Gluten-free Family Plan.

Crunchy Chicken Tostada Stacks

Serves 4-6


  • 18 (6-inch) gluten-free corn tortillas
  • 2 Tbsp vegetable oil, divided
  • 1½ lb boneless skinless chicken breasts, cut into thin strips
  • 2 Tbsp Mexican seasoning (from a 2.25-oz jar)
  • 2 ears fresh corn, shucked, and kernels removed
  • 1 medium zucchini, chopped
  • ¾ cup fresh salsa
  • ½ tsp salt
  • 2 (15.5-oz) cans black beans, drained and rinsed
  • 2 cups shredded colby-Monterey Jack cheese
  • 1 (8-oz ) carton sour cream
  • Optional Toppings: sliced jalapeños, fresh cilantro


  1. Preheat oven to 400°F.
  2. Arrange tortillas in a single layer on baking sheets; brush with 1 Tbsp oil. Bake 10 minutes or until crisp.
  3. Meanwhile, sprinkle chicken with Mexican seasoning. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add chicken; cook, stirring, 6 minutes or until done.
  4. Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened.
  5. Heat beans and ½ cup water in a saucepan over medium heat 5 minutes. Mash to desired consistency with a fork.
  6. Spread beans evenly over tortillas. Sprinkle each with cheese. Stack 3 tortillas on baking sheet. Top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas, chicken mixture, and cheese to make 6 stacks.
  7. Bake 5 minutes. Top with sour cream and optional toppings.

Salsa Ranch Salad

Serves 4-6


  • 1 cup gluten-free Ranch salad dressing
  • ¼ cup fresh salsa
  • 2 tsp Mexican seasoning
  • 1 head iceberg lettuce, chopped


  1. Stir together Ranch dressing, salsa, and Mexican seasoning in a small bowl.
  2. Combine lettuce and desired amount of dressing, tossing to coat.