Tostadas Salsa Verde

By ngaldi

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.

Ingredients

• 4 (6-inch) flour tortillas
• 3 ounces shredded (3/4 cup) pepper Jack cheese
• 2 1/2 cups (10 ounces) shredded Poached Chicken Breasts
• 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

Details

Servings 4
Adapted from marthastewart.com

Preparation

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.

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.

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