Chicken Tostadas with Tomatillo Salsa

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion {diced}
• 1 cup corn kernels {We usually use 2 ears of corn.}
• 2 - 2 1/2 pounds rotisserie chicken {meat shredded}
• 1 1/2 cups grated Monterey Jack {about 6 ounces}
• kosher salt and black pepper
• 12 6-inch corn tortillas {I use La Mariposa White Corn Tortillas because they only contain 4 ingredients. Remember, less processed, the better!}
• 1 pound tomatillos, papery husks removed
• 1 jalapeno {seeded}
• 1 cup fresh cilantro
• 1 tablespoon fresh lime juice
• sour cream {if desired}

Directions

1. Heat your oven to 400° F.  Prepare an oven safe baking dish {something around 8 x 11 inches} with non-stick cooking spray.
2. Heat 1 tablespoon of oil in a medium skillet over medium-high heat and add the onion and corn.  Cook, stirring, until the onion begins to soften {3 to 5 minutes}.
3. Transfer the vegetables to a large bowl and add the chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper.  Mix together to combine.
4. Line the bottom of the baking dish with tortillas, covering the entire bottom and overlapping if need be.  {My dish took 6 tortillas across the bottom.}
5. Evenly spread the chicken mixture across the tortillas and cover with a second layer of tortillas.  If desired, sprinkle more shredded cheese on top.
6. Bake until heated through, about 8 to 10 minutes.
7. Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped and blended.
8. Serve the tostadas with the salsa and some sour cream.

Note:  This recipe uses a store bought rotisserie chicken, but you can of course cook your own chicken and shred that instead.

Read about this recipe and see more pictures HERE.