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Chipotle-Chicken Tostadas

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Chipotle-Chicken Tostadas recipe
photo by:
kraft
awesome recipe.. i make this often for my fiance and myself. he's a picky eater and loves this!
posted by
Nico529
on 7/17/2011
time
prep:
15 min
total:
28 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 cilantro
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese Spread, softened
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 and chipotle peppers until well blended.

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

Kraft Kitchens Tips

Size-Wise
You can't help saying "Viva Mexico!" when you enjoy a serving of these chicken tostadas on a special occasion.
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.
Variation
Prepare using KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese.
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