Cheesy Chicken Tostadas
Corn-Spinach Salad
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 12 tostadas
- 2 Tbsp olive oil
- 1 (1-oz) envelope low-sodium taco seasoning mix
- 1 (8-oz) pkg shredded Mexican-blend cheese, divided
- 3 cups shredded rotisserie chicken
- 2 avocados, chopped
- 1 cup refrigerated salsa
- ½ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Place 6 tostadas on a large rimmed baking sheet. Brush with oil; sprinkle with taco seasoning and 1 cup cheese. Top with remaining 6 tostadas. Bake 5 minutes or until cheese melts.
- Top tostada stacks with chicken and 1 cup cheese. Bake 3 to 5 minutes or until cheese melts.
- Top with avocado, salsa, and cilantro.
Side Dish Ingredients
- 1 cup frozen corn kernels
- ½ tsp garlic powder
- 6 cups spinach
- ⅓ cup lime vinaigrette
Side Dish Instructions
- Cook corn and garlic powder in a skillet coated with cooking spray over medium-high heat 6 minutes or until lightly browned.
- Toss together spinach, corn, and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
560
|
66
|
626
|
| Fat (g) | 33 | 2 | 35 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 34 | 9 | 43 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 1079 | 186 | 1265 |
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