Chicken Tostadas with Slow Cooker Chicken

Name: Chicken Tostadas with Slow Cooker Chicken
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8 serving
Ingredients: 1 recipe slow cooker shredded chicken; 8 ( 8-inch) corn tortillas; vegetable oil; 3 1/2 cups prepared refried; 2 cups shredded cheese; 1 head romaine lettuce; 2 avocados; 3 - 4 roma tomatoes; sour cream; chopped red or green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings
8
Course
Main Course
Cuisine
Mexican

Chicken Tostadas with Slow Cooker Chicken

Iris Warren

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Layered with a crisp tortilla, refried beans, slow cooker spiced chicken, shredded cheese, veggies and sour cream. So much deliciousness piled high into a delicious Mexican dish!

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Ingredients

Servings

1 recipe slow cooker shredded chicken , found here
8 ( 8-inch) corn tortillas
vegetable oil for frying or baking tortillas
3 1/2 cups prepared refried , pinto or black beans (if using canned from 2 - 15 oz cans)*
2 cups shredded cheese , such as Cheddar and Monterey Jack (cotija is also good)
1 head romaine lettuce , chopped
2 avocados , diced
3 - 4 roma tomatoes , diced
sour cream

Optional Toppings

chopped red or green onions , cilantro and fresh limes for juicing or cilantro lime ranch dressing, hot sauce

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Instructions

Prepare chicken according to directions listed here.
To prepare tostada shells, heat 1/4 - inch of oil in a non-stick skillet over medium-high heat. Once oil is hot (you can tell by adding the tip of a shell and if the oil sizzles around it, it's ready), add one tortilla and fry until golden on bottom, then using metal tongs, rotate tortilla to opposite side and cook opposite side until golden and crisp.
Transfer to a baking sheet lined with paper towels and repeat process with remaining tortillas, adding additional oil to pan as needed and preheating oil before frying tortillas. If baking tortillas preheat oven to 400 degrees.
Using about 2 Tbsp oil total, brush both sides of tortillas with oil then align in a single layer on 2 cookie sheets. Bake in preheated oven 8 - 10 minutes, rotating once halfway through baking, until crisp and lightly golden.
Spread warm shell with beans, followed by prepared and shredded chicken, cheese, lettuce, tomatoes, avocados and other toppings desired. Serve immediately.

Notes

*For homemade refried beans I like to use this recipe.
I
f using canned refried, pinto or black canned beans I like to heat them in a saucepan, and add a few dashes of chili powder, paprika, onion powder, garlic powder, salt and pepper as well as a few tbsp of salsa. Also, if using canned refried beans I would recommend adding a few tbsp of water to thin.
*For homemade refried beans I like to use this recipe.
If using canned refried, pinto or black canned beans I like to heat them in a saucepan, and add a few dashes of chili powder, paprika, onion powder, garlic powder, salt and pepper as well as a few tbsp of salsa. Also, if using canned refried beans I would recommend adding a few tbsp of water to thin.