Description
Chicken Tostadas bring zesty Mexican street food right to your kitchen table with crispy tortillas loaded with juicy seasoned chicken and fresh toppings. Crunchy, colorful layers create a quick weeknight dinner that delivers maximum taste with minimal effort.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded chicken
- 8 pieces corn tostada shells
- 1 cup refried beans
Supporting Ingredients:
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 large avocado, sliced
- 1 cup shredded cheese
- 1 cup salsa
Seasonings:
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Tear or slice 2 cups of rotisserie chicken into thin, bite-sized shreds. Season with ½ teaspoon salt and ¼ teaspoon pepper for rich flavor.
- Arrange 8 corn tostada shells on a baking sheet. Toast at 375°F for exactly 6 minutes until edges turn golden and crisp.
- Warm 1 cup refried beans in a small saucepan over medium heat for 2-3 minutes, stirring occasionally to prevent sticking.
- Spread 2 tablespoons of warm refried beans evenly across each crispy tostada shell, covering the entire surface.
- Layer ¼ cup shredded chicken onto each bean-covered shell, distributing meat uniformly.
- Sprinkle ¼ cup shredded lettuce over the chicken to add fresh crunch.
- Distribute 2 tablespoons diced tomatoes across each tostada for bright color and tangy taste.
- Fan 2-3 avocado slices on top of each tostada for creamy texture.
- Generously shower 2 tablespoons shredded cheese over the avocado layer.
- Drizzle 2 tablespoons salsa across the top of each tostada just before serving.
- Optional: Lightly brush edges with 1 teaspoon olive oil for extra sheen and flavor.
Notes
- Save time by using rotisserie chicken, which comes pre-cooked and already seasoned for maximum flavor.
- Warm tostada shells just before serving to ensure they remain crisp and don’t get soggy from toppings.
- For a gluten-free version, verify your corn tostada shells are certified gluten-free and check all ingredient labels.
- Replace cheese with dairy-free alternatives like cashew or almond-based cheese for a vegan adaptation that maintains the classic tostada texture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 45 mg