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Chicken Tostadas

Make the most delicious Chicken Tostadas in just 15 minutes with this easy recipe! Shredded chicken is cooked with onions, chipotle peppers and spices to create a delicious base for the tostadas. Load them up with all of your favorite toppings to make a tasty Mexican meal!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8 tostadas
Calories: 342 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

Chipotle Chicken
  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 2 Chipotle chilies in Adobo sauce chopped
  • 1 tablespoon adobo sauce from the can of chipotle chilies
  • 2 cups cooked, shredded chicken from a rotisserie chicken, or click the link for an easy Instant Pot recipe
  • ½ teaspoon salt
  • ½ cup chicken broth
Tostadas
  • 8 tostada shells
  • 2 cups guacamole or 2 smashed avocados
  • 2 cups Thinly shredded lettuce iceberg or romaine
  • 1 cup cherry tomatoes quartered
  • 1 cup cotija cheese crumbled
  • ¼ cup fresh chopped cilantro

Instructions

    Cup of Yum
  1. Add the olive oil to a large skillet on the stove over medium high heat.
  2. Add the onion, cook 4-5 minutes.
  3. Add the garlic and cumin to the skillet and cook for 1 minute.
  4. Add the chopped chipotle chile and adobo sauce and stir to combine.
  5. Add the shredded chicken, salt and stir to combine.
  6. Add chicken broth to the skillet and simmer for 2-3 minutes, or until the liquid has cooked into the chicken.
  7. Spread ¼ cup guacamole on each tostada shell.
  8. Top with the chicken, shredded lettuce, tomatoes, crumbled cotija cheese and fresh chopped cilantro.

Notes

  • If you want to top the tacos with a sauce, I recommend this Chipotle Sauce recipe. It's made in 5 minutes and pairs perfectly with the chipotle chicken!
  • To spice up the chicken, add additional chipotle peppers and adobo sauce.
  • To make the chicken less spicy, use only one diced chipotle chili.
  • Feel free to use refried beans instead of guacamole, as the base of the tostadas. If using refried beans, I recommend heating them up first so that they spread easily on the tostada shells, without breaking the shells.
  • You do not need to heat the tostadas before topping them, if using store-bought tostada shells, unless they have heating instructions on the package. I use Guerrero Tostadas for this recipe and they do not need to be heated before serving. They’re also gluten free and dairy free.
  • Feel free to make the chicken ahead of time. Once the chipotle chicken is prepared, store it in the refrigerator for up to 5 days, until you’re ready to serve the tostadas. 
  • To reheat the chicken, place it back in a skillet on the stove over medium-high heat for 5-7 minutes. Add 1-2 tablespoons water or chicken broth, so that the chicken does not dry out. Another option is to reheat the chicken in the microwave for 2 minutes.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 21g (7%) Protein 17g (34%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Cholesterol 47mg (16%) Sodium 944mg (39%) Potassium 556mg (16%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 402mg (8%) Vitamin C 13mg (14%) Calcium 135mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8tostadas

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 21g 7%
Protein 17g 34%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Cholesterol 47mg 16%
Sodium 944mg 39%
Potassium 556mg 12%
Fiber 6g 24%
Sugar 2g 4%
Vitamin A 402mg 8%
Vitamin C 13mg 14%
Calcium 135mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.