Chicken Tosada Upside Down Bake

I love all good things Mexican and am always on the look out for some new recipes that combine all the same ingredients in some new and different way. This recipe does just that. It was also really quick to put together and its an all in one meal so while it was in the oven I actually got to sit and hang with the kids instead of telling them to go play and get away from the oven.

Chicken Tostada Upside Down Bake

borrowed from Picky Palate

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves fresh garlic, minced

4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper ***I used rotisserie chicken***

1 can diced tomatoes, fire roasted is great with this recipe

1 can corn, drained***I used frozen***

1 can black beans, drained

1 can black olives, chopped

1 packet ranch dressing seasoning packet (optional, but really tasty)**I didnt use***

1 1/2 Tablespoons ground cumin

Pinch of kosher salt and pepper

1/2 Cup fresh chopped cilantro

1 can Pillsbury Crescent Rolls, in the sheet form if possible***They make it in one sheet now**

1 Tablespoon extra virgin olive oil

1/4 teaspoon Lawry’s Garlic Salt with Parsley

1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other 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. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). 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.

2. Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)

8 servings