6
Jun
17

SALSA VERDE CHICKEN TOSTADAS

chicken-tostadas salsa-verde--550x807

We love this recipe because it is so delicious and so easy to cook! The 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. We could eat these every day!! Enjoy in confidence!

GATHER:

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 shredded reduced fat Mexican Cheese (Sargento)
Pickled jalapeño slices (optional)

MAKE:

*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!

EAT:

Servings: 6, Size: 1/2 cup
Calories: 200
Protein: 22 g
Carb: 12 g
Fat: 7.5 g

Skinnytaste.com

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