Sizzling Grilled Chicken Tostadas

Progresso® broth and beans provides a wonderful addition to this nacho pot pie made using Old El Paso® seasoning mix and Green Giant® Niblets® corn – a wonderful Mexican-style dinner.

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

4e6d813a-b674-4049-9fe6-9f69c60aa623

ingredients 12
Prep Time 50 min
Total Time 1 hr 55 min

Ingredients

3: tablespoons olive oil

2: tablespoons lime juice

4: teaspoons Montreal chicken grill seasoning

4: teaspoons Sriracha sauce

4: boneless skinless chicken breasts (about 1 1/4 lb)

: Grilling spray

1: can (15 oz) refried black beans

8: Old El Paso® tostada shells (from 4.5-oz box)

1: box (14 oz) refrigerated guacamole

2: cups shredded Mexican cheese blend (8 oz)

1/2: cup Old El Paso® medium taco sauce

4: cups shredded iceberg lettuce

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In 1-gallon resealable food-storage plastic bag, mix oil, lime juice, grill seasoning and 3 teaspoons of the Sriracha sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour to marinate.
2 Spray grill rack with grilling spray. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool slightly; chop chicken.
3 To assemble tostadas, spread refried beans over tostada shells. Spread guacamole over beans. Top evenly with chicken and cheese. Stir remaining 1 teaspoon Sriracha sauce into taco sauce; drizzle over tostadas. Place tostadas on grill. Cover grill; cook 2 to 3 minutes or until cheese is melted. Top with lettuce. Serve immediately.