Best Tostadas Salsa Verde Recipes

TOSTADAS SALSA VERDE

Tostadas Salsa Verde image

These tostadas are a quick and tasty Mexican supper for any time. If the pepper jack cheese is too spicy, use regular Monterey Jack or cheddar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 9

Ingredients

4 (6-inch) flour tortillas
3 ounces shredded (3/4 cup) pepper Jack cheese
2 1/2 cups (10 ounces) shredded chicken breasts, from Poached Chicken Breasts and Chicken Broth
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup chopped, plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream

Steps:

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

Nutrition Facts : Calories 388 g, Fat 15 g, Protein 35 g

CHICKEN AND CORN TOSTADAS WITH SALSA VERDE

Chicken and Corn Tostadas with Salsa Verde image

Salsa verde, combined with chicken, corn and beans, adds to a flavorful combo for tostadas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 10

Number Of Ingredients 8

Ingredients

1 bag (24 oz) frozen corn & butter sauce
1 can (15 oz) Progresso™ pinto beans, drained, rinsed
1 1/2 cups shredded deli rotisserie chicken
1 cup salsa verde
1 tablespoon chipotle sauce (from can of chipotle chiles with adobo sauce)
10 Old El Paso™ tostada shells (from 4.5-oz box)
3/4 cup crumbled cotija cheese (3 oz)
2 tablespoons chopped fresh cilantro

Steps:

Cook frozen corn as directed on bag; cool.
In large bowl, mix corn, beans, chicken, salsa verde and chipotle sauce. Spoon about 1/2 cup mixture on each tostada shell.
Top each with cheese and cilantro.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1, Fiber 5 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Tostada, Sodium 570 mg, Sugar 4 g, TransFat 0 g

TOSTADAS SALSA VERDE

TOSTADAS SALSA VERDE image

Categories Chicken Bake Quick & Easy

Yield 4 people

Number Of Ingredients 9

Ingredients

4 (6-inch) flour tortillas
3 ounces shredded pepper Jack cheese (3/4 cup)
2 1/2 cups (10 ounces) shredded poached chicken
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup plus 2 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream or plain yogurt

Steps:

1. Preheat oven to 400°. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes. 2. Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes. 3. Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

SALSA VERDE CHICKEN TOSTADAS (CROCKPOT)

Salsa Verde Chicken Tostadas (crockpot) image

Super easy, healthy and delicious! Cook the chicken with jarred salsa verde and serve over crisp corn tortillas with a crunchy slaw on top! I didn't think I'd like the slaw, I'm not a fan of red cabbage...but it was sooooo good! We had to make more slaw to eat with the leftovers, because it really MADE the dish! A great make ahead meal to reheat and assemble on a busy night! Recipe adapted from skinnytaste.com

Provided by Susan Din @spatdi

Categories Chicken

Number Of Ingredients 17

Ingredients

CROCK POT INGREDIENTS
1 1/2-2 pound(s) chicken breasts or tenders, boneless and skinless
12 ounce(s) jarred roasted tomatilla salsa verde
1/4 teaspoon(s) dried oregano
1/4 teaspoon(s) garlic powder
1/2 teaspoon(s) salt
1/8 teaspoon(s) cumin
SLAW INGREDIENTS
12 ounce(s) red cabbage, shredded
1/2 cup(s) cilantro, fresh-chopped
1/4 cup(s) lime juice, fresh
1/4 teaspoon(s) salt
TOSTADAS AND TOPPINGS
8-10 - tostada shells or make your own with corn tortillas
1 cup(s) shredded 2% cheese
opt jar(s) pickled jalapenos
opt - sour cream

Steps:

COOK CHICKEN: Lay chicken in the bottom of a crock pot and season with garlic powder, oregano, cumin, salt and pepper. Pour salsa verde over top. Cover and cook for 2 hours on high.
Remove chicken from the sauce and shred with two forks...(I use my kitchenaide with the paddle, it takes about 20 seconds!) FINISH CHICKEN: Stir enough sauce into the shredded chicken to moisten it-you will not need all the liquid. Taste and adjust seasoning if needed. Proceed to make your tostadas, or place in a leftover container and refrigerate until needed.
SLAW PREPARATION: Toss shredded red cabbage, lime juice, salt and cilantro in a bowl.
TO MAKE YOUR OWN TOSTADAS FROM CORN TORTILLAS: spritz tortillas with a misto sprayer, or Pam type oil spray, place on a baking sheet and bake @ 325 for 10-12 minutes, flipping each one over every 5 minutes or so until crisp.
TOSTADA ASSEMBLY: Sprinkle 1-2 TBSP shredded cheese over tostada shell, place in oven 3-5 minutes until cheese is melted. Spoon approximately 1/4c chicken mixture over the cheese and top with some slaw. Optional: pickled jalapeno slices, avocado/guacamole, sour cream etc.