Chicken Tostadas
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Looking for a delicious and easy dinner recipe to make the whole family happy? These Mexican-inspired Chicken Tostadas are made with crispy corn tortillas, creamy refried beans, shredded chicken, guacamole, shredded lettuce, queso fresco, and fresh cilantro.
In just a few simple steps you’ll have a delicious meal that is packed with flavor that everyone will love!
If you love Mexican food as much as we do, you need to try these recipes too! Shrimp Tostadas, Shredded Beef Chimichangas, Chicken Fajitas, and Chicken Enchiladas.
Shredded Chicken Tostada Ingredients
- Corn Tortillas – tostadas are traditionally made with corn tortillas, I think it’s even a rule that you must not break (just kidding). They can be deep-fried or baked to make them crispy. Depending on where you live, you may be able to find pre-made tostada shells in the tortilla aisle.
- Refried Beans – most Mexican restaurants serve tostadas with refried pinto beans, but refried black beans are delicious as well. To make this meal even faster use canned.
- Shredded Chicken – this can be leftover chicken breasts, rotisserie chicken, or Instant Pot Mexican Chicken with salsa.
- Taco Sauce – adds an additional layer of flavor and keeps the chicken moist and delicious. Choose mild, medium, or spicy depending on your families tastes.
- Cheese – queso fresco is my favorite, but cojito, shredded Monterrey Jack, or sharp cheddar are delicious options.
- Tostada Toppings – shredded iceberg or romaine lettuce, diced Roma tomatoes, guacamole or chopped avocado, diced red onion, fresh cilantro, and a squeeze of fresh lime juice pull all of the flavors together.
- Sour Cream – mixed with a small amount of milk to thin, or Mexican crema if you can find it, is the perfect finishing touch to this meal.
Be sure to check out the detailed printable recipe card below
I originally shared this recipe December 2013. Updated April 2023.
How to make Shredded Chicken Tostadas
To make crispy tostada shells
Heat about an inch of oil in a small frying pan until hot, 350°F. Place a corn tortilla into the oil and heat until the tortilla starts to bubble.
Flip the tortilla over with a pair of tongs and continue cooking until it starts to brown on both sides. Remove from the oil and drain on a paper towel covered plate. Cook remaining tortillas.
Place shredded chicken in a mixing bowl with the taco sauce. Stir to combine, then set aside.
Heat refried beans in a hot skillet for 2 to 3 minutes, or in the microwave until heated through.
Assemble tostadas by spreading a thin layer of refried beans on top of each tortilla shell.
Top with shredded chicken and crumbled queso fresco.
Add the shredded lettuce, diced tomatoes, diced onion, diced avocado or guacamole, and sprinkle with chopped cilantro.
Drizzle with crema or add a dollop of sour cream.
Serve immediately with lime wedges and your favorite hot sauce!
Optional toppings
- Sliced, fresh jalapeños
- Pico de Gallo in place of the diced tomato and onion
- Pickled red onions
- Grilled corn
To bake tostada shells
- Preheat oven to 400°F.
- Lightly spray tortillas with avocado or olive oil.
- Arrange tortillas on a baking sheet.
- Place a second baking sheet on top to keep tortillas flat.
- Place in the oven and bake for 15 minutes, or until golden brown.
How do you eat tostadas?
With your hands, just like you would eat a slice of pizza. Think of them as a flat taco, or one giant nacho. Yes this will be a bit messy, but it is totally worth it!! Make sure to serve with plenty of napkins.
Storage & Make-ahead
Assembled tostadas should be eaten immediately, but can be stored in a single layer, inside an airtight container in the refrigerator for up to 3 days. The shells will soften so it will be more like eating a taco, but still delicious.
To make ahead: store the shredded chicken and refried beans in separate airtight containers in the refrigerator up to 3 days, and the crispy tostada shells in a zipper topped bag on the counter for up to 3 days.
Try to purchase the tomatoes, lettuce, and avocado the day before serving for the best flavor.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
Serving suggestions
- Classic Margaritas
- Frozen Dragon Fruit Margaritas
- Instant Pot Kahlua Flan
- Caramel Custard aka baked flan
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Enjoy!!
Chicken Tostadas
Equipment
- Skillet
Ingredients
- 6 corn tortillas
- oil for frying
- 2.5 cups cooked, shredded chicken rotisserie chicken is perfect
- .33 cup taco sauce or enchilada sauce
- 15 ounce can refried beans
- 0.5 cup crumbled queso fresco
- 2 cups shredded lettuce
- 1 large avocado pitted and diced – or 6-ounces guacamole
- 2 Roma tomatoes diced
- 0.5 medium red onion diced
- .25 cup chopped, fresh cilantro (for garnish)
- 4 ounces sour cream Greek yogurt or Mexican crema
- lime wedges for serving
Instructions
Crispy Tostada Shells
- Heat about an inch of oil in a small frying pan until hot, 350°F. Place a corn tortilla into the oil and heat until the tortilla starts to bubble.
- Flip the tortilla over with a pair of tongs and continue cooking until it starts to brown on both sides. Remove from the oil and drain on a paper towel covered plate. Cook remaining tortillas.
- Place shredded chicken in a mixing bowl with the taco sauce. Stir to combine, then set aside.
- Heat refried beans in a hot skillet for 2 to 3 minutes, or in the microwave until heated through.
To Assemble
- Spread a thin layer of refried beans on top of each tortilla shell. Top with shredded chicken and crumbled queso fresco.
- Add the shredded lettuce, diced tomatoes, diced onion, diced avocado or guacamole, and sprinkle with chopped cilantro.
- Drizzle with crema or add a dollop of sour cream.
- Serve immediately with lime wedges and your favorite hot sauce!
Notes
- Assembled tostadas should be eaten immediately, but can be stored in a single layer, inside an airtight container in the refrigerator for up to 3 days. The shells will soften so it will be more like eating a taco, but still delicious.
- To make ahead: store the shredded chicken and refried beans in separate airtight containers in the refrigerator up to 3 days, and the crispy tostada shells in a zipper topped bag on the counter for up to 3 days.
- Baked tostada shell directions are in the recipe post.
- Nutrition facts do not include oil. Estimates are approximate and will vary based on toppings used.
I’ve never tried frying the tortillas but it looks like it isn’t too hard — I think I could just eat those and a bowl of guacamole for dinner (not sure the rest of the family would like this, but hey….)
This is my kind of meal during the week!! Quick, simple, and yummy!!! Dropping by from “TIme to Sparkle”!!
Wow, Lisa, this looks awesome! I think I remember these but it doesn’t matter because I am happy to see them again! Definitely pinning! Hope you are having a good week so far! 🙂
This is something I have not tried making…looks delicious! Pinning! Hope you are having a good week!
Thanks for giving my day a bit of ole!
Cheers! Joanne
Thanks for sharing at the Foodie Friends Friday Meals in 30 Minutes Party!