Description
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!!
Yield: 6servings | Serving Size: 1/2 cup
Ingredients
3/4cupshredded red cabbage
2tspfresh lime juice, or more to taste
5cilantro leaves
salt, to taste
2cupseasy crock pot chicken salsa verde, warmed
6 totostada shells, Ortega
3/4cupshredded 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!
Last Step:
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Nutrition
Serving: 1/2 cup, Calories: 200kcal, Carbohydrates: 12g, Protein: 22g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1g
