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!!

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 8 votes
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Salsa Verde Chicken Tostadas

200 Cals 22 Protein 12 Carbs 7.5 Fats
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 6 servings
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!!

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, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1g
WW Points Plus: 5
Keywords: chicken tostada recipe, chicken tostadas, easy chicken tostada recipe, how to make chicken tostadas, salsa verde chicken tostada

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70 comments

  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. EXCELLENT! Super easy and tasty.

  4. 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!

  5. So easy and so delicious!!

  6. So delish! Made them for dinner tonight. Hubby kept saying yum, yum.

  7. 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! 

  8. This is a winner.  Everyone in my house loves it!

  9. Smart points???

  10. 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! 

  11. 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!

  12. 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!

  13. 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.