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!
Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes
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
Combine the shredded cabbage with the lime juice, cilantro and salt, to taste. Set aside.
Preheat the oven to 350 degrees F.
Place the tostada shells on a baking sheet.
When the oven is hot, layer â…“ cup of chicken, 2 tablespoons of shredded cheese and jalapenos over each tostada shell.
Bake for 4 minutes, until the cheese is melted and the shells are crisp.
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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