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Main dishes

Chipotle-Chicken Tostadas

Chipotle-Chicken Tostadas recipe
photo by:kraft
time
prep:
30 min
total:
30 min
servings
total:
4 servings
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What You Need

4
 flour tortillas (6 inch)
1
small  tomato, chopped
2
 green onions, sliced
4-1/2
tsp.  lime juice
1
Tbsp.  chopped fresh cilantro
1/2
cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1
Tbsp.  finely chopped canned chipotle peppers in adobo sauce
1-1/2
cups  shredded cooked chicken
3/4
cup  KRAFT Mexican Style Finely Shredded Four Cheese
1/3
cup  sliced black olives
1/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 400ºF.

SPRAY both sides of each tortilla with cooking spray; place on baking sheet. Bake 6 to 8 min. or until crisp and lightly browned.

MEANWHILE, combine next 4 ingredients; set aside. Mix cream cheese spread and chipotle peppers until well blended.

SPREAD tortillas with cream cheese mixture; top with chicken and shredded cheese. Bake 5 min. or until cheese is melted. Top with tomato mixture, olives and sour cream.

Kraft Kitchens Tips

Healthy Living
Save 40 calories per serving by using PHILADELPHIA 1/3 Less Fat than Cream Cheese, KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Variation
Prepare using KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese.
How to Freeze Canned Chipotle Peppers
Leftover canned chipotle peppers can be spooned into airtight container, or into ice cube trays, and frozen up to several months. Thaw in refrigerator overnight before using as directed. If freezing in ice cube trays, transfer frozen cubes to freezerproof resealable plastic bag, then seal bag and store in freezer until ready to use.
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