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Salsa Verde Tostadas

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Author Gina Kleinworth



  • 4-6 boneless skinless chicken breasts
  • 1 large 64oz can green enchilada sauce
  • 2 cups chicken broth
  • 2 tbsp garlic powder
  • 1 tbsp minced garlic
  • 1 tbsp minced onions
  • salt/pepper to taste

Flour tortillas

  • 1/2 cup peanut oil
  • *Tostada pairings - re-fried beans cheese, tomatoes, sour cream, lettuce - anything you like to add to your tostadas



  • Combine chicken, enchilada sauce, broth & seasonings to slow cooker.
  • Cook on high for a minimum of 4-5 hours or low for 6-8 hours - stirring & turning every few hours
  • *Note- all slow cookers cook differently - watch your time It may cook faster.
  • You will know it's done when it falls apart when pierced with a fork
  • Remove & shred in large bowl

Prepare tortillas

  • In a deep fry pan or short stock pot, heat the oil, and drop one tortilla in until it starts to brown & puff up, flip, and brown the other side. These cook in about 30-60 seconds.
  • Continue until all shells have been fried.
  • Place cooked tortillas on a paper towel to absorb excess oil.

Assemble your tostadas

  • Add beans & chicken to your cooked tortillas with your favorite ingredients.