Description
These easy chicken tostadas make for a quick, flavorful, and satisfying meal. Crispy corn tortillas layered with refried beans, shredded chicken, fresh vegetables, cheese, and a dollop of sour cream and salsa create a delicious Mexican-inspired dish perfect for lunch or dinner.
Ingredients
Scale
Tostada Shells
- 8 small corn tortillas
- Olive oil, for frying (optional)
- Salt and pepper, to taste
Filling & Toppings
- 2 cups shredded cooked chicken (boiled or grilled)
- 1 cup refried beans
- 1 large avocado, sliced
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 cup salsa
Instructions
- Cook the Chicken: Boil or grill chicken until fully cooked, then shred it finely to prepare for tostada assembly.
- Make Tostada Shells: Fry corn tortillas in olive oil over medium heat until crispy and golden, or bake in the oven for a healthier option, seasoning lightly with salt and pepper if desired.
- Spread Refried Beans: Evenly spread about 2 tablespoons of refried beans over each crispy tortilla shell to create a flavorful base layer.
- Add Shredded Chicken: Layer shredded chicken over the beans on each tostada, distributing evenly.
- Add Fresh Toppings: Top each tostada with slices of avocado, shredded lettuce, and diced tomatoes for freshness and texture.
- Sprinkle Cheese: Generously sprinkle shredded cheddar or Mexican blend cheese on top to add richness and flavor.
- Finish with Sour Cream and Salsa: Dollop sour cream and spoon salsa over each tostada just before serving to add creaminess and a tangy kick.
Notes
- For a lighter version, bake the tortillas instead of frying.
- Use leftover cooked chicken to save time.
- Customize toppings according to taste—add jalapeños or olives for extra flavor.
- Refried beans can be homemade or canned for convenience.
- Serve immediately for best crispiness of tostada shells.
