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Looking for a quick and delicious meal that packs a punch of flavor? These chicken tostadas are perfect for any night of the week. Crispy tortillas, savory, shredded chicken, and creamy toppings make these so good!
This dish is my go-to when I am not sure what to make. Chicken tostadas are a great choice for casual weeknight dinners or even casual get-togethers with friends. This recipe is inspired by my favorite Mexican Restaurant I always go to and I always find myself ordering it every time.
It pairs well with a side of cilantro lime rice and my Mexican Street Corn. If you’re in the mood for something a little different, try serving these tostadas with a side of easy avocado hummus for the perfect touch!
Ingredients Needed
This recipe is super simple, with ingredients that complement each other perfectly. From crispy tortillas to creamy avocado, here’s what you’ll need below. Full measurements are listed further down in the recipe card.
- Boneless Skinless Chicken Breast: I like breasts over thighs. But you may use chicken thighs. What I sometimes do is use a rotisserie chicken to save time.
- Olive Oil: or you can use avocado oil
- Taco Seasoning: If you do not have any on hand you can make your own. Here is how to make homemade taco seasoning.
- Corn Tortillas: These make the perfect crunchy base for your toppings.
- Refried Beans: Smooth and creamy, they act as a rich layer under the toppings.
- Avocado: Adds a creamy and great taste.
- Tomatoes
- Red Onion
- Cotija Cheese: This is an authentic cheese for this dish, but can be swapped with any other crumbly cheese.
- Cilantro: For a fresh taste. Could be optional, but I love the added flavor.
Step-by-Step Instructions
Making chicken tostadas is easy as pie (but way more savory)! Here’s how:
Step 1: Season and cook the chicken in a skillet until cooked through.
Step 2: Shred the chicken and add it back to the skillet with the salsa verde.
3: Season and bake the corn tortillas on a baking sheet.
Step 4: Assemble the tostadas with your favorite toppings!
Tips & Tricks
Want to make sure your chicken tostadas are a hit? Here are a few tips:
- For an extra crispy tortilla, don’t skip the olive oil spray before baking.
- Shred the chicken when it’s hot for easier shredding.
- Use a store-bought green salsa to save time, or make your own for an extra personal touch.
- Sometimes I get rotisserie chicken when I don’t have much time on hand.
Variations
Looking to spice things up? Here are a few variations to try:
- Swap out the green salsa for red salsa if you prefer a smokier flavor.
- Add some pickled jalapeños on top for an extra kick.
- For a vegetarian option, swap the chicken for seasoned black beans, seasoned and seared tofu, or grilled veggies.
Substitutions
Need to make some changes based on what’s in your pantry or diet? Here are some easy substitutions:
- Use flour tortillas if you don’t have corn tortillas.
- Swap the cotija cheese with feta or queso fresco if you can’t find it.
- Use Greek yogurt instead of sour cream for a creamy, protein-packed topping.
Make-Ahead and Storage
These chicken tostadas are perfect for meal prep! You can make the chicken and beans in advance and store them in the fridge for up to 3 days. The tortillas can be stored at room temperature for a day or two. For freezing, store the chicken separately and thaw it before reheating. The toppings are best when added fresh right before serving.
Frequently Asked Questions
Yes! It’s a great shortcut for a quick dinner. I do this a lot, and why not? Especially if you have any leftover chicken. go right ahead.
Add some sliced jalapeños or use a spicier salsa to kick it up a notch.
Absolutely! Just use gluten-free corn tortillas.
Chicken thighs are great to use instead of chicken breasts. I just prefer chicken breasts because they are leaner and my kids prefer them over chicken thighs.
Related Recipes
If you’re in the mood for more tasty taco-inspired recipes, check out these favorites from Healthy Fitness Meals!
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Chicken Tostadas
Ingredients
- 1 pound boneless skinless chicken breast, pounded for evenly cooking
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning mix, divided
- Kosher salt and pepper, to taste
- 7.5 ounces green salsa, one can, can replace with red salsa
- 12 small corn tortillas, I use 4-inch diameter
- Olive oil cooking spray
- 1 cup refried beans, at room temp, or warmed in the microwave
- 1 hass avocado, mashed
- 1-2 tomatoes, diced
- 1 small red onion, finely chopped
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- Lime wedges, Optional: for serving
Instructions
- Rub the 1 pound boneless skinless chicken breast with 1 tablespoon olive oil, 1 tbsp of the 2 tablespoons taco seasoning mix, and Kosher salt and pepper.
- Cook the chicken in a preheated skillet until golden and cooked through about 12-14 minutes.
- Using 2 forks, shred the cooked chicken, then toss with the 7.5 ounces green salsa and cook for 5 minutes, until the liquid is reduced. Set aside.
- Meanwhile, preheat the oven to 400°F and line a large sheet pan with parchment paper. Lightly spray the 12 small corn tortillas with Olive oil cooking spray, then sprinkle and rub with 1 tbsp of taco seasoning.
- Bake for 5 minutes, then flip and bake for 2-3 minutes more, just until crispy.
- To assemble the tostadas, lay the crispy tortillas on a platter. spread with 1 cup refried beans (equally), then top with the chicken, 1 hass avocado, 1-2 tomatoes, 1 small red onion, 1/2 cup crumbled cotija cheese,1/4 cup chopped cilantro, and Lime wedges.
Notes
Tips & Tricks
Want to make sure your chicken tostadas are a hit? Here are a few tips:- For an extra crispy tortilla, don’t skip the olive oil spray before baking.
- Shred the chicken when it’s hot for easier shredding.
- Use a store-bought green salsa to save time, or make your own for an extra personal touch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved it.