Chicken Tostadas in Creamy Corn Sauce
Brenda Villagomez
Chicken tinga tostadas are delicious, but this recipe with creamy corn sauce will be a new addiction for you. This dish is practical, yet has that special touch for occasions when you're looking to try something new. Stop making the same chicken recipe and try these tostadas, accompanied by avocado, fresh cheese, and hibiscus water.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup sour cream, for the sauce
  • 1 package cream cheese, for the sauce
  • 1 cup cow's milk, for the sauce
  • 2 cups yellow corn kernels, for the sauce
  • 2 morita chiles, for the sauce (seedless and soaked)
  • 1 garlic, for the sauce
  • 1/8 onions, for the sauce
  • 2 tablespoons butter, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 cups chicken breast, cooked and shredded
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 cup refried beans
  • tostadas
  • avocado, in slices
  • cherry tomato, sliced
  • queso fresco, crumbled
Preparation
20 mins
10 mins
Low
  • Blend the sour cream, cream cheese, milk, corn kernels, morita chili, garlic, and onion. Set aside.
  • In a small pot, over low heat, melt the butter. Then pour in the sauce, season with salt and pepper, cook for 10 minutes, add the shredded chicken, adjust seasoning, and sprinkle with cilantro.
  • Spread the beans on a tostada, add the creamy chicken, garnish with avocado slices, cherry tomato slices, and sprinkle with cheese.
  • Serve accompanied by hibiscus water.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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