Chicken Tostada Upside Down Bake

Chicken Tostada Upside Down Bake

From: Picky Palate

3 Tbs. olive oil, divided
1 med. onion, finely chopped
2 cloves garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, drained and chopped
1 packet ranch dressing mix
1 1/2 Tbs. ground cumin
Pinch of kosher salt and pepper
1/2 cup cilantro, chopped
1 can Pillsbury crescent rolls, the sheets are easiest
1/4 tsp. Lawry’s garlic salt with parsley
1 cup cheddar cheese, shredded


Preheat oven to 350 degrees .  Heat 2 Tbs. of the oil in adutch 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 greased 9x13 inch baking dish.  Place crescent roll sheet over top of chicken mixture, brush lightly with remaining olive oil and season with garlic salt.  If you are using the regular crescent rolls, unroll 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.

Serve with shredded lettuce and sour cream if desired