Chicken Tostadas Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs
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Total Time
6 hrs 5 mins
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Servings
8
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Calories
338 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tostadas Recipe
Description
This Chicken Tostadas recipe uses ready-made tostada shells briefly warmed in the oven before layering with refried beans and a seasoned shredded chicken mix composed of salsa and taco seasoning. The tostadas are then topped with shredded cheddar and Monterey Jack cheeses, lettuce, diced tomatoes, red onions, avocado, and chopped cilantro, with optional sour cream to finish.
The combination balances warm and crispy shells with the creamy beans and juicy, flavorful chicken mixture. The fresh toppings add color, crunch, and creamy contrast, creating a layered dish that is both visually appealing and flavorful.
For convenience, shredded chicken can be bought pre-cooked or made from raw breasts slow-cooked with salsa and taco seasoning in a crock pot. Homemade tostadas can be baked from corn tortillas if store-bought shells are unavailable.
Assembling these tostadas just before serving keeps all textures distinct and prevents the shells from becoming soggy.
Ingredients
- 8 tostada shells
- 2 cups chicken shredded, cooked
- 1 cup salsa
- 2 Tablespoons taco seasoning
- 1 can refried pinto beans
Toppings:
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 head romaine lettuce (shredded)
- 1 tomato (diced)
- 1/2 red onion (diced)
- 1 avocado (diced)
- cilantro chopped, fresh
- sour cream (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the tostada shells on a baking sheet. Bake for 3-5 minutes until the tostadas are warmed through.
- While the tostada shells are reheating, heat the refried beans and shredded chicken in either the microwave or on the stovetop until both are warmed through.
- In a large mixing bowl, stir together the shredded chicken, salsa and taco seasoning.
- Then prepare the tostadas. Spread a thin layer of the refried beans onto each tostada shells.
- Top each one with the shredded chicken mixture, both shredded cheese, lettuce, tomatoes, red onions, avocados, cilantro and a dollop of sour cream.
- Serve each one immediately while warm and enjoy!
Notes
- If tostada shells are unavailable, bake regular corn tortillas in the oven until crispy to make your own.
- Use store-bought shredded chicken, leftovers, or make shredded chicken by slow cooking chicken breasts with salsa and taco seasoning in a crock pot.
- Crock pot cooking instructions: cook chicken on low for 6-8 hours or high for 3-4 hours until shreddable.
- Assemble tostadas right before serving to maintain crispness of the shells.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 53mg | 18% |
| Sodium | 764mg | 32% |
| Potassium | 587mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 7486IU | 150% |
| Vitamin C | 9mg | 10% |
| Calcium | 273mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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