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Salsa Verde Chicken Tostadas

5 from 11 votes

If you’ve already made my Salsa Verde Chicken, these crispy chicken tostadas are an easy, high-protein way to turn leftovers into a weeknight win. The fresh cabbage adds crunch and brightness, and they’re always a hit in my house.

Prep Time: 15

Cook Time: 5

Total Time: 20

Yield: 3 servings

Course: Dinner, Lunch

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 tostada shells (Ortega)
3/4 cup Mexican Cheese (shredded part-skim)
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!

Notes

One batch of the Slow Cooker Salsa Verde Chicken yields enough for about 9 tostadas. I made 6 tostadas, which means you’ll have extra chicken to make more tostadas, or use in tacos, bowls, or salads later in the week.

See Side Dish Ideas above!

Nutrition

Serving: 2tostadas, Calories: 499kcal, Carbohydrates: 24g, Protein: 44g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 900mg, Fiber: 2g

- WW Points: 8

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