Nacho chicken tostadas

10 servings

Ingredients

Quantity Ingredient
1 can (11oz) condense nacho cheese soup/dip
2½ cup Cubed cooked chicken
1 can (8oz) stewed tomatoes
1 can (4oz) chopped green chilies, drained
10 eaches Purchased tostada shell
5 cups Shredded lettuce
Chopped sweet red and yellow peppers for garnish
Fresh cilantro or parsley for garnish

Directions

In 2 quart saucepan over medium heat, combine soup, chicken, tomatoes and chilies. Heat through. On each tostada shell, arrange ½ cup of the lettuce. Top with ¼ cup of the soup mixture. Garnish with red pepper and cilantro. Makes 10 tostadas or 5 servings.

%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% TORTILLA CUPS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%% Preheat oven to 400F. Use 10 8inch corn tortillas instead of tostada shells. On baking sheet, place 5 balls of aluminum foil, about 4 inch diameter. spray 10 inch nonstick skillet with vegetable cooking spray. Over high heat, heat one corn tortilla 5 seconds on each side until tortilla is softened. Drain on paper towels. Immediately drape tortilla over foil ball on baking sheet. Repeat with 4 additional tortillas. Bake 5 minutes or until golden. Remove from oven and cool on foil balls. Turn tortilla cups over, remove foil balls. Repeat with remaining tortillas. Makes 10 tortilla cups. Origin: Campbell's 75th Anniversary Cookbook, Cooking in Minutes. Shared by: Sharon Stevens, Jan/94 Submitted By SHARON STEVENS On 10-04-94

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