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Salsa Chicken and Ranch Florentine Tostadas
Corn tortillas are topped with shredded chicken breast mixed with salsa, ranch seasoning, cumin, garlic and sauteed spinach for a satisfying, quick meal. You'll love these Salsa Chicken and Ranch Florentine Tostadas !
Course Dinner
Cuisine Mexican
Keyword chicken tostada recipe, chicken tostadas, salsa chicken recipe, tex mex recipes
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 6
Calories 120 kcal
Author Jenny
2 tablespoons extra virgin olive oil 3 cups chopped fresh spinach leaves 2 cups cooked shredded chicken breast 2 tablespoons fresh minced garlic 1 tablespoon ground cumin 1/2 teaspoon kosher salt 1/4-1/2 teaspoon dry Ranch Seasoning 1/2 cup prepared salsa of choice 6 Tortilla Land Corn Tortillas
Heat oil in a medium skillet over medium heat.
Saute spinach until leaves wilt.
Stir in chicken, garlic, cumin, salt, ranch seasoning and salsa. Cook for 5 minutes or until chicken is heated through.
Heat small skillet over medium heat.
When hot add tortilla. Cook for 30 seconds then flip and cook second side for another 30 seconds. When lightly browned on both sides remove.
Cook remaining tortillas.
Top tortillas with chicken mixture. Serve with salsa if desired.
Calories: 120 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 391 mg | Potassium: 232 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 1523 IU | Vitamin C: 6 mg | Calcium: 61 mg | Iron: 2 mg