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Under 30 Minutes

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: 20 mins
    total time: 30 mins
  • servings: 4


  • 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. Step 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. Step 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. Step 3

    Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

Everyday Food, January/February 2006

Reviews (4)

  • 4 Feb, 2009

    This was awesome! I used chedder instead of pepper jack and red salsa (just because that's all I had on hand). Then added a little avacado on top.

  • 8 Jan, 2009

    Super fast and easy! Used rotisserie chicken instead of poached. Kids loved it. I would like the tortillas to be crispier next time, so I will experiement.

  • 14 Apr, 2008

    This has been a family favorite for a while! It's a great way to use up leftover roast chicken if you don't have poached chicken. Also we have tried it with fresh salsa verde in addition to jarred. Recipe is terrific as is though!

  • 25 Mar, 2008

    My family loves this recipe! We used authentic Mexican Chihuahua cheese instead of the pepper jack. Yummy! The recipe was easy, fast, fun, and a kid pleaser!