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!
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)
*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!
Servings: 6, Size: 1/2 cup
Protein: 22 g
Carb: 12 g
Fat: 7.5 g