Chicken-Fajita Tostadas

Source: MarthaStewart.com

Ingredients:

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar

Directions:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Other Tidbits:
Serves: 4
Prep: 10 minutes
Total: 45 minutes

Creamy Chicken Enchiladas

Source: KraftFoods.com

Ingredients:

• 2-1/2 cups chopped cooked chicken
• 1 can  (10-3/4 oz.) condensed cream of chicken soup
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
• 1 pkg.  (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
• 1/4 cup chopped cilantro, divided
• 12   flour tortillas (8 inch)
• 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa

Directions:

PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

Other Tidbits:
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each