Description
These Easy Chicken Tostadas are a flavorful and quick Mexican-inspired meal perfect for weeknights. Featuring seasoned shredded chicken atop crispy tostada shells layered with warm refried beans, fresh vegetables, cheese, and a drizzle of creamy sour cream, this dish is both satisfying and simple to prepare.
Ingredients
Scale
Chicken and Seasoning
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Tostada Assembly
- 8 tostada shells
- 1 can (15 ounces) refried beans, warmed
- 1 cup shredded lettuce
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Mexican crema
- 1 lime, cut into wedges
Instructions
- Heat the Olive Oil and Chicken: In a skillet over medium heat, warm the olive oil until shimmering. Add the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and cook for 3–4 minutes, allowing the chicken to heat through and absorb the spices.
- Prepare the Tostada Bases: Spread a generous layer of warm refried beans onto each tostada shell, creating a creamy base that helps hold the toppings in place.
- Assemble the Tostadas: Top each bean-coated tostada with the seasoned chicken, then add layers of shredded lettuce, Mexican blend cheese, diced tomatoes, chopped red onion, and cilantro for freshness and texture.
- Add Creaminess and Serve: Drizzle sour cream or Mexican crema over the assembled tostadas to add a cool, tangy finish. Serve immediately with lime wedges on the side to squeeze over for a bright, zesty touch.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Add guacamole, sliced jalapeños, or hot sauce for more spice and creaminess.
- For a gluten-free meal, ensure tostada shells are certified gluten-free.
