Getting ready for Cinco de Mayo, these Salsa Verde Chicken Tostadas are highly recommended! Made with tender salsa verde chicken, crispy baked tortillas, refried beans, cheese, and fresh toppings, they're a delicious and healthy gluten-free option.
For the Salsa Verde Chicken: Combine 2 chicken breasts and 1 jar of salsa in an Instant Pot and cook for 12 minutes, allowing natural pressure release to keep it juicy. Alternatively, use a slow cooker for 7-8 hours on low or 3-4 hours on high. Once cooked, shred the chicken and mix it back into the salsa to serve.
For the Tostadas: Preheat oven to 400 degrees Fahrenheit. Bake tortillas (such as Siete Foods almond flour tortillas) for about 5 minutes or until crispy and lightly golden brown. Spread black refried beans over the baked tortillas and sprinkle with shredded Mexican cheese. Bake for another 5 minutes, or until the cheese is melted. Top with the salsa verde chicken (or omit for a vegetarian option), shredded lettuce, chopped tomato, sliced avocado, green onion, and cilantro. Finish with a drizzle of hot sauce and enjoy!
