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Tostada Enchilada Stacker

Servings 4

Ingredients

  • 1 tbsp. canola oil
  • 1 cup chopped onion
  • 1/2 cup chopped, seeded poblano chile (add more if you like spicy)
  • 2 large cloves garlic, minced
  • 3 tsp. chile powder
  • 1 tsp. salt
  • 1 14.5 oz. can no-salt-added diced tomatoes, drained
  • 1 8 oz. can of tomato sauce
  • 2 cups shredded rotisserie chicken breast
  • 1 cup frozen yellow corn
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup chicken stock
  • 6 tostada shells
  • 2 cups shredded reduced-fat sharp cheddar cheese (about 16 oz.)
Optional toppings
  • cilantro sprigs
  • diced fresh tomatoes
  • shredded iceberg lettuce
  • guacamole
  • light sour cream

Instructions

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to the pan; cook 6 minutes or until vegetables are tender, stirring frequently.
  • Stir in chile powder, salt, diced tomatoes, and tomato sauce. Using a potato masher, press diced tomatoes until well blended into the tomato sauce. Add 1 cup of chicken stock and bring to a simmer.
  • Add chicken, corn, and beans to the skillet and simmer for 20 minutes.
  • Place one tostada on a microwave-safe dish. Add 1/6th of the mixture to the shell and spread to thinly cover, and add 1/6th of the shredded cheese to that layer. Repeat two more times on the 1st stacker.
  • With the remaining tostada shells, build another stacker.
  • Place dish into microwave and heat on high for two to three minutes.
  • Cut each stacker into two.
  • Top with any of the optional toppings and serve.
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