Salsa Verde Chicken Tostadas
Servings:
6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g Sodium: 465 mg (without the salt) • Cholest: 10 mg Ingredients: 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[2] (warmed) 6 tostada shells (Ortega) 3/4 cup shredded reduced fat Mexican Cheese (Sargento) pickled jalapeño slices (optional)
Directions:
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!
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