Today I'm sharing one of my favorite recipes that a friend gave me a few years back and it has become a staple meal.
Chicken Tostada Upside Down Bake  What you need: 2 Tablespoons extra virgin olive oil 1 medium onion, finely chopped (i don't use onion) 2 cloves fresh garlic, minced 4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper ( i boiled my chicken) 1 can diced tomatoes, fire roasted is great with this recipe 1 can corn, drained 1 can black beans, drained 1 can black olives, chopped 1 packet ranch dressing seasoning packet 1 1/2 Tablespoons ground cumin Pinch of kosher salt and pepper 1/2 Cup fresh chopped cilantro 1 can Pillsbury Crescent Rolls 1 Tablespoon extra virgin olive oil 1/4 teaspoon Lawry’s Garlic Salt with Parsley 1 Cup shredded cheddar cheese Now time to put it all together: Preheat oven to 350 degrees F. Heat oil in large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving. Hope y'all LOVE it just as much as my crew does! More recipes comin at ya! |
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