This recipe came from a Martha Stewart magazine I bought years ago. I've added and changed ingredients through the years and what came of it is a super fast and easy, healthy dinner. I plan ahead on this recipe because it calls for poached shredded chicken. I like to have that done so when it's go time it takes no time at all. If you like, Rotisserie chicken works well too!
Salsa Verde Tostadas
serves 4
INGREDIENTS
4 whole wheat tortillas
3/4 cup shredded pepper Jack cheese
2 1/2 cups poached and shredded chicken
1 cup jarred salsa Verde, plus more for serving
1/4 cup chopped plus 2 Tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg or romaine lettuce
3 roma tomatoes, diced
1 onion, diced
1/4 cup non-fat or low-fat sour cream
4 whole wheat tortillas
3/4 cup shredded pepper Jack cheese
2 1/2 cups poached and shredded chicken
1 cup jarred salsa Verde, plus more for serving
1/4 cup chopped plus 2 Tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg or romaine lettuce
3 roma tomatoes, diced
1 onion, diced
1/4 cup non-fat or low-fat sour cream
Directions
1. Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet.
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, onion, cheese and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa or another hot salsa that you love!
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, onion, cheese and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa or another hot salsa that you love!
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