Chicken Tostadas Recipe | Easy Crispy Mexican Dinner with Shredded Chicken
Crispy chicken tostadas with saucy shredded chicken, warm beans, and customizable fresh toppings come together quickly for an easy, festive weeknight meal. Use rotisserie chicken and store-bought tostada shells for speed.
Ingredients
Ingredients
- 3 cups cooked shredded chicken
- 1 cup salsa red or green
- 1 tablespoon tomato paste optional
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt plus more to taste
- 1 lime juiced
- 1 tablespoon olive oil
- 8 –10 tostada shells
- 1 can 15 oz refried beans or black beans, warmed
- 1 cup shredded cheese cotija, queso fresco, Monterey Jack, or cheddar
- Shredded lettuce or finely chopped cabbage
- Diced tomatoes or pico de gallo
- Sliced radishes
- Diced red onion
- Fresh cilantro
- Sliced jalapeños
- Avocado or guacamole
- Sour cream or Mexican crema
- Hot sauce
- Lime wedges
Instructions
Instructions
- If using store-bought tostada shells, warm in a 350°F oven for 3 to 4 minutes to re-crisp; or make homemade by brushing corn tortillas with oil and baking at 400°F until crisp, or pan-frying in shallow hot oil until golden and draining on paper towels.
- Heat olive oil in a skillet over medium heat, then add shredded chicken, salsa, tomato paste, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.
- Cook, stirring, until hot and slightly thickened, about 4 to 6 minutes, then turn off the heat and stir in lime juice; taste and adjust seasoning.
- Warm the refried beans in a small saucepan with a splash of water or stock until creamy and season with a pinch of salt if needed.
- Spread warm beans on each tostada shell, add a scoop of the saucy chicken, and sprinkle with cheese.
- Top with lettuce, tomatoes, onion, radishes, jalapeños, and avocado, then finish with cilantro, a drizzle of crema or sour cream, hot sauce if desired, and a squeeze of lime.
- Assemble right before serving to keep the shells crisp.
Notes
Assemble at the table so shells stay crisp. Dice toppings small for tidy bites. Adjust heat with hot sauce and extra jalapeños, and brighten with lime. Store components separately for 3–4 days; reheat chicken and beans gently and re-crisp shells in a 350°F oven. The chicken can be frozen up to 2 months.