Under 30 Minutes

Tostadas Salsa Verde

With the poaching method, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.

  • Prep:
  • Total Time:
  • Servings: 4
Tostadas Salsa Verde

Source: Everyday Food, January/February 2006


  • 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


  1. 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.

  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.


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