• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

200 Cals 22 Protein 12 Carbs 7.5 Fats
PREP TIME:
15 mins
COOK TIME:
5 mins
TOTAL TIME:
20 mins
YIELD:6 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Mexican
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. I could eat these everyday!!
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, warmed
6 to stada shells, Ortega
3/4 cup shredded reduced fat Mexican Cheese, Sargento
pickled jalapeño slices, optional
INSTRUCTIONS
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!
Serving: 1/2 cup, Calories: 200kcal, Carbohydrates: 12g, Protein: 22g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:5