
How To Make Salsa Verde Chicken Tostadas
These chicken tostadas are loaded with slow-cooked salsa verde chicken for a filling dish. Try cooking up a hearty serving for your next lunch meal!
Serves:
Ingredients
- ¾cupred cabbage,shredded
- 2tsplime juice,fresh, or more to taste
- 5cilantro leaves
- salt,to taste
- 2cupschicken salsa verde,warm
- 6tostada shells,Ortega
- ¾cupMexican Cheese,reduced fat, shredded, Sargento
- jalapeño slices,pickled, optional
Instructions
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Combine the shredded cabbage with the lime juice, cilantro and salt, to taste. Set aside.
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Preheat the oven to 350 degrees F.
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Place the tostada shells on a baking sheet.
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When the oven is hot, layer â…“ cup of chicken, 2 tablespoons of shredded cheese and jalapenos over each tostada shell.
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Bake for 4 minutes, until the cheese is melted and the shells are crisp.
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Top with shredded cabbage, serve, and enjoy!
Recipe Notes
- Check out this Easy Crock Pot Chicken Salsa Verde Recipe to cook with this dish!
Nutrition
- Calories:Â 160.91kcal
- Fat:Â 9.22g
- Saturated Fat:Â 4.06g
- Trans Fat:Â 0.21g
- Monounsaturated Fat:Â 2.30g
- Polyunsaturated Fat:Â 1.27g
- Carbohydrates:Â 14.41g
- Fiber:Â 2.64g
- Sugar:Â 3.35g
- Protein:Â 5.92g
- Cholesterol:Â 16.83mg
- Sodium:Â 672.79mg
- Calcium:Â 137.08mg
- Potassium:Â 308.32mg
- Iron:Â 0.93mg
- Vitamin A: 78.12µg
- Vitamin C:Â 18.27mg
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