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Salsa Verde Chicken Tostadas

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Salsa Verde Chicken Tostadas – Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada. Topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

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!!Salsa Verde Chicken Tostadas

 

Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, then leave them out.  And if you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

If you don’t have plans for Cinco De Mayo, I suggest you give these a try!!

Salsa Verde Chicken Tostadas

5 from 8 votes
4
Cals:200
Protein:22
Carbs:12
Fat:7.5
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!!
Course: Dinner, Lunch
Cuisine: Mexican
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: 15 mins
Cook: 5 mins
Total: 20 mins
Yield: 6 servings
Serving Size: 1 /2 cup

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 jalapeño 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!

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Nutrition

Serving: 1 /2 cup, Calories: 200 kcal, Carbohydrates: 12 g, Protein: 22 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Sodium: 465 mg, Fiber: 1 g

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70 comments on “Salsa Verde Chicken Tostadas”

  1. Delicious and so easy! Thank you for the instant pot directions. Came out perfect! I used Mission Baked Tostadas! Yum! 

  2. You did it again! Another crowd pleasing. It is hard to find a meal that both kids can agree on. My daughter’s comment before trying it was “chicken again…why is it always chicken!” She retracted that statement pretty quickly. We made this dish with you unfried refried beans and added them as the bottom layer to the tostada. Thank you for all the great Mexican dishes. Coming from Southern California, Mexican food is our staple and now I can have it and still stay on plan😊

  3. Delicious!  The cabbage slaw adds the perfect balance of acid with the lush flavor of the chicken.  I did add red wine vinegar to the slaw in addition to the lime and cilantro.  Love how quick and easy this meal is!

  4. I made these tonight and they were SO tasty! Now that chicken is zero points on WW, I had 3 tostadas for only 9 points. (Points came from tortillas, cheese and the little bit of mayo I mixed into the cabbage/cilantro to make a slaw.) Such a filling dinner! 

  5. Really loved this recipe! I used bagged cole slaw mix instead of the red cabbage, added some leftover pickled onions and some avocado – so yummy and satisfying! 

  6. I know this is an older post but your recipes never seem to fail. This smells amazing and I can’t wait to eat this chicken!! Thanks Gina!

  7. Avatar photo
    Jean Thompson

    Question and Comment: Question: What do you mean be 5 cilantro leaves? Do you mean 5 stems? If I only had the cilantro spice, how much to use? Also, you said that this recipe makes 9 tostadas, but for calculating, you made 6. That would be 1/8 cup of shredded red cabbage mixture on each. My daughter made these for my husband and I and they were delicious! Thanks for sharing!

  8. yummmm ive wanted to make this for a long while but could not for the life of me find tostadas in my grocery. today i got adventurous and MADE them!! im so proud of myself. 400 degree oven, put corn tortilla brushed with oil on cookie sheet and bake for 5 min. turn and brush with oil and bake for another 3 min. voila tostada shells!!! deeeeeelish! my whole fam, kids included loved this meal.

  9. Love this recipe! Hoping to make it for a bigger group, and wondering if I double the recipe, how much time I would need to increase the cooking time?

  10. Gina – Love your recipes! We use almost 2 each week! I have a question for you.  My chicken turned out very dry although it was still swimming in salsa. I have the same problem with the crockpot Santa Fe chicken.  Any thoughts as to what I’m doing wrong? Thanks!

  11. I am also looking for the SP values. The recipe for the chicken includes SP but not this one. (Just trying to avoid having to use the cumbersome WW recipe calculator:P )

  12. We decided on a whim to make this for supper so instead of a crock pot I used my pressure cooker! I used the exact ingredients for the Salsa Verde Chicken and used partially thawed (sliced into strips) chicken breasts on high in the pressure cooker for 25 minutes! It was perfectly cooked, which we then shredded. We then put it on the tostado shells with the other ingredients and finished them up.

  13. So good. If you wet corn tortillas andput them in the microwave for 2 min maybe 230 they turn crispy. Just watch them so they dont burn.

  14. I cannot believe how easy and delicious this recipe is! (Added black beans b/c I love them).Hands down my favorite SkinnyTaste recipe so far. Even my picky daughter and particular bf loved it! You make eating healthy doable, and affordable. Thank you so much!

  15. New to your site/recipes very exciting stuff 🙂
    I've tried two recipes so far (crock pot). I feel compelled to comment on this one particularly. I asked the butcher for 3 lbs of chicken cutlets, when I get home, what I got was cut up chicken breasts. My end result was tough, not falling apart chicken cutlets like I had hoped. We had all the fixings, even cooked my own beans nice and early/mashed them up and were ready to go. Pickled cabbage, purple onion, jalapenos!! I wanted to WARN/ALERT anyone! I'm definitely trying this again because I just have to get it right!! 🙂 We enjoyed it otherwise, but am looking forward to the real deal 🙂

  16. I'm obsessed with this recipe-made it at least four times in the past month, and it's a hit with my family every time! Instead of the cabbage, I've done shredded lettuce and pickled red onions-a little more kid friendly (my boys are not cabbage fans). This works perfectly with the Southwestern Black Bean Salad, and comes together quickly for busy nights when we have Little League or Cub Scouts. Thank you Gina!