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Salsa Chicken and Ranch Florentine Tostada on a plate with a cup of salsa
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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
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 120kcal
Author Jenny

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 232mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1523IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 2mg