5.0 from 27 votes
Salsa Verde Chicken Tostadas
Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6 servings
Calories: 200 kcal
Course:
Lunch , Dinner
Cuisine:
Mexican
Ingredients
- 3/4 cup shredded red cabbage
- 2 tsp fresh lime juice (or more to taste)
- 5 cilantro leaves
- salt (to taste)
- 2 cups easy crock pot chicken salsa verde (warmed)
- 6 to tostada shells (Ortega)
- 3/4 cup shredded reduced fat Mexican Cheese (Sargento)
- pickled jalapeno slices (optional)
Instructions
- Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
- Preheat the oven to 350°F.
- Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell.
- Bake until the cheese is melted and the shells are crisp, about 4 minutes.
- Top with shredded cabbage and enjoy!
Cup of Yum
Nutrition Information
Serving
1/2 cup
Calories
200kcal
(10%)
Carbohydrates
12g
(4%)
Protein
22g
(44%)
Fat
7.5g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
465mg
(19%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 200
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 465mg | 19% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.