Chicken Tostadas (Printer-friendly)
Crispy tortillas with seasoned chicken, fresh veggies, and creamy toppings.
# What You Need:
→ Chicken
01 - 2 cups cooked, shredded chicken
02 - 1 teaspoon chili powder
03 - 1/2 teaspoon cumin
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1 tablespoon lime juice
→ Tostadas & Toppings
07 - 8 corn tostada shells
08 - 1 cup refried beans
09 - 1 cup shredded lettuce
10 - 1 cup diced tomatoes
11 - 1/2 cup diced red onion
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - 1/2 cup sour cream
14 - 1/4 cup chopped fresh cilantro
15 - 1 jalapeño, thinly sliced
16 - 1 avocado, sliced
17 - Lime wedges
# How to Make It:
01 - Combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice in a mixing bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Warm refried beans in a small saucepan over low heat until smooth and spreadable.
03 - Place tostada shells on a serving platter. Spread a thin layer of warm refried beans evenly over each shell.
04 - Top each bean-covered shell with an even portion of the seasoned shredded chicken.
05 - Layer lettuce, diced tomatoes, red onion, shredded cheese, sour cream, cilantro, jalapeño slices, and avocado slices over the chicken.
06 - Serve immediately with lime wedges on the side for squeezing over the tostadas.
# Expert Tips:
01 -
- It turns leftover chicken into a vibrant meal that feels anything but recycled.
- The combination of warm beans and cold toppings creates a perfect texture contrast.
02 -
- Do not overload the shells with wet ingredients before serving or they will become soggy within minutes.
- Warm the tostada shells in the oven for a few minutes before building to ensure they stay extra crisp.
03 -
- Use Greek yogurt as a healthier substitute for sour cream without losing the tangy flavor.
- Let the chicken marinate in the spices for ten minutes if you have time for deeper flavor.