Salsa Verde Chicken Tostadas (Easy Leftover Chicken Dinner)
These Salsa Verde Chicken Tostadas start with my Salsa Verde Chicken — a slow cooker favorite I make all the time for meal prep. Served on crispy corn tostadas and topped with melted cheese, jalapeño, and a simple cabbage slaw, they’re an easy, delicious way to turn leftovers into a fresh weeknight dinner.
Chicken Tostadas
If you’ve already made my Salsa Verde Chicken, these crispy chicken tostadas are one of my favorite ways to turn leftovers into an easy, high-protein weeknight dinner. The crunchy cabbage adds freshness and a little acidity that just works—my whole family loves them.
What Are Salsa Verde Chicken Tostadas?
These tostadas are an easy way to give leftover salsa verde chicken a totally new life. You can also make these with my easy slow cooker salsa chicken. Crispy corn tostadas are layered with warm shredded chicken, melted cheese, and a simple cabbage slaw that adds crunch and freshness. They’re quick to assemble, satisfying, and feel a little special without requiring extra cooking.
Why I Love This Leftover Dinner
I almost always plan one “cook once, eat twice” meal each week, and salsa verde chicken is one of my favorites for that. It’s versatile, protein-packed, and works in so many different dishes. Turning it into tostadas means dinner comes together fast, with minimal prep, and everyone gets to customize their toppings.
Ingredients You’ll Need
This recipe keeps things simple and flexible. See recipe card below for exact measurements. You’ll need:
- Start with cooked Salsa Verde Chicken (leftover or freshly made)
- Corn tostada shells
- Shredded cheese (Mexican blend, Monterey Jack, or mozzarella all work)
- Red or green cabbage, thinly sliced
- Lime juice
- Pickled jalapeño, optional
- Cilantro
- Salt and pepper
Optional toppings: Avocado or guacamole, Greek yogurt or light sour cream, Hot sauce
How to Make Salsa Verde Chicken Tostadas
Here’s the simple step-by step:
- Warm the chicken
Heat the leftover salsa verde chicken until warmed through. - Prepare the slaw
Toss the cabbage with lime juice, salt, and pepper until lightly softened. - Assemble the tostadas
Spoon the warm chicken onto the tostada shells, sprinkle with cheese, and bake until the cheese is melted and bubbly. - Finish and serve
Top with cabbage slaw, jalapeño, and any additional toppings you like. Serve immediately while the tostadas are crisp.
Make It Your Own
These tostadas are easy to adapt based on what you have on hand:
- Extra protein: Add black beans or refried beans under the chicken
- Milder: Skip the jalapeño or use pickled onions instead
- Leftover Chicken: Use leftover chicken breast from a rotisserie chicken and toss with salsa verde
- Tacos: If you can’t find tostada shells, follow the same recipe with crispy corn taco shells instead
Meal Prep
One batch of Salsa Verde Chicken yields enough for about 9 tostadas. I made 6, which means you’ll have extra chicken to use in tacos, bowls, or salads later in the week.
More Dinners Using Leftover Shredded Chicken
If you love cooking once and turning leftovers into multiple meals, you’ll find even more easy dinner ideas in my Leftover Recipes category. It’s packed with easy, family-friendly dinners that help you make the most of what’s already in your fridge.
Yield: servings
Serving Size: 2 tostadas
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!
Last Step:
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See Side Dish Ideas above!
Serving: 2 tostadas, Calories: 499 kcal, Carbohydrates: 24 g, Protein: 44 g, Fat: 15 g, Saturated Fat: 4 g, Cholesterol: 20 mg, Sodium: 900 mg, Fiber: 2 g
