Rating: 4.5 stars
150 Ratings
  • 5 star values: 121
  • 4 star values: 13
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 0

A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Recipe by Cooking Light November 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

  • Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Chef's Notes

This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

371 calories; fat 11g; saturated fat 4.6g; mono fat 3.7g; poly fat 1.3g; protein 30.8g; carbohydrates 36.4g; fiber 3.9g; cholesterol 68mg; iron 1.3mg; sodium 740mg; calcium 182mg.
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