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
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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 ⅓ 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: 160.91kcal
- Fat: 9.22g
- Saturated Fat: 4.06g
- Trans Fat: 0.21g
- Monounsaturated Fat: 2.30g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 14.41g
- Fiber: 2.64g
- Sugar: 3.35g
- Protein: 5.92g
- Cholesterol: 16.83mg
- Sodium: 672.79mg
- Calcium: 137.08mg
- Potassium: 308.32mg
- Iron: 0.93mg
- Vitamin A: 78.12µg
- Vitamin C: 18.27mg
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