Chicken Tostadas
These easy Chicken Tostadas are so simple you can have them on the table in 15 minutes. Crispy tostada shells topped with shredded chicken, beans and cheese for a savory and delicious Mexican dinner!
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CHICKEN TOSTADA RECIPE
I know I have these Shrimp Tostadas but I have chicken more on hand so I wanted to come up with a chicken version for an easy dinner.
HOW TO MAKE
- Preheat oven to 450℉. Line two cookie sheets with 6 corn tortillas each in a single layer. Brush all the tortillas with a light layer of oil on both sides. Bake for 8-10 minutes flipping halfway. Remove from oven and reduce oven temperature to 350℉.
- While tortillas are cooking, combine the chicken, salsa, and taco seasoning in a medium bowl. Set aside.
- Spread a thin layer of refried beans on each tortilla. Divide chicken mixture evenly on the tortillas. Sprinkle cheese evenly on top of all the tortillas.
- Bake for 3-5 minutes or until cheese melts. Top with your favorite toppings like sour cream, pico de gallo, tomatoes, guacamole, fresh cilantro, shredded Romaine lettuce, or avocado.
INGREDIENTS
- CORN TORTILLAS – You can buy tostadas at the grocery store or make your own homemade tostada shells with corn tortillas and a hot oven. Crispy tortillas are the best and I highly suggest making your own tostadas.
- CHICKEN – You can use leftover cooked chicken breast or shredded rotisserie chicken here.
- TACO SEASONING
- SALSA – Use any of your favorite salsa.
- REFRIED BEANS – I like refried beans but you can use refried black beans if you liked those better.
- CHEESE – Use a Mexican blend, cheddar cheese, or Colby Jack cheese. There’s nothing better than melty cheese on top of a crunchy tostada shell.
- OIL – You can use canola, vegetable, or even olive oil to coat the tortillas.
- TOPPINGS: SOUR CREAM, AVOCADO, TOMATOES, HOT SAUCE, PICO DE GALLO, RED ONION, LIME WEDGES, QUESO FRESCO, SHREDDED ICEBERG LETTUCE, OR GUACAMOLE
OTHER MEXICAN RECIPES:
- Chicken Tortilla Soup
- Homemade Tortillas
- Pico de Gallo
- Traditional Carnitas
- Slow Cooker Sweet Pork
- Easy Beef Burrito Skillet
- Mexican Stuffed Shells
- Mini Chicken Chimichangas
- Classic Chicken Fajitas
- One-Pan Mexican Chicken and Rice
- Salsa Verde Beef Tacos
- One-Pan Chicken Fajita Rice
- Mexican Chicken
Ingredients
- 12 (6-inch) corn tortillas
- 2 tablespoons canola or vegetable oil
- 1½ cups cooked and shredded chicken
- 1/2 cup salsa
- 2 tablespoons taco seasoning
- 1 (15 ounce) can refried beans
- 1½ cups shredded Mexican cheese
OPTIONAL TOPPINGS:
- sour cream, pico de gallo, tomatoes, guacamole, cilantro, or avocado
Instructions
- Preheat oven to 450℉. Line two cookie sheets with 6 corn tortillas each. Brush all the tortillas with a light layer of oil on both sides. Bake for 8-10 minutes flipping halfway. Remove from oven and reduce oven temperature to 350℉.
- While tortillas are cooking, combine the chicken, salsa, and taco seasoning in a medium bowl. Set aside.
- Spread about 1-2 tablespoons of refried beans on each tortilla. Divide chicken mixture evenly on the tortillas. Sprinkle cheese evenly on top of all the tortillas.
- Bake for 3-5 minutes or until cheese melts. Top with desired toppings like sour cream, pico de gallo, tomatoes, guacamole, cilantro, or avocado.
