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!!

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!!

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, leave them out. If you don’t have plans for Cinco De Mayo, I suggest you give these a try!! If you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

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!!
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5 from 7 votes
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Salsa Verde Chicken Tostadas

3
Freestyle Points
200
Calories
Total Time: 20 mins
Yield: 6 servings
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!!

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 stada 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!

Nutrition

Serving: 1/2 cup, Calories: 200kcal, Carbohydrates: 12g, Protein: 22g, Fat: 7.5g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1g
Freestyle Points: 3
Points +: 5