Main dishes

Chipotle-Chicken Tostadas

(4)

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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:

30 min

total:

30 min

servings

total:

4 servings

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What You Need

flour tortillas (6 inch)

small tomato, chopped

green onions, sliced

4-1/2

tsp. lime juice

Tbsp. chopped fresh cilantro

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

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.