½ can Ro-tel, or tomatoes with green chilies, drained
1 clove garlic, minced, about 1 teaspoon
½ teaspoon cumin
½ teaspoon chili powder
3 tablespoons all-purpose flour
⅓ cup chicken stock
1½ cups half and half
1 cup sour cream, divided
2 cups shredded roast chicken
10 corn tostadas
2 cups shredded medium cheddar cheese
1 tablespoon smoked paprika, optional for garnish
Heat the broiler and line two baking sheets with parchment paper
In a medium saucepan over medium heat add the butter. Once it begins to foam add the mushrooms, onion, bell pepper, salt, and pepper. Cook, stirring constantly until the vegetables begin to soften, about 3 minutes. Add the Rotel and garlic and cook until the garlic is fragrant, about 1 minute.
Add the spices and cook until the spices are very fragrant, about 3 minutes, then add the flour and cook until the flour is moist and just starting to become golden brown, about 5 minutes.
Whisk in the chicken stock and half and half and bring to a boil. Once the mixture boils reduce the heat to low and add ⅓ cup of the sour cream. Mix well then fold in the chicken.
To assemble place the tostadas on the parchment lined baking sheets. sprinkle 2 tablespoons of cheese on each tostada, then divide the chicken mixture over the the cheese, then top with the remaining cheese and a sprinkle of smoked paprika. Broil for 2-4 minutes, or until the cheese is melted and bubbling and the tostata is toasted around the edges.
Serve with the remaining sour cream and some additional paprika to garnish.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2012/10/king-ranch-chicken-tostadas/