Easy Chicken Tostadas
Crunchy tostadas piled with seasoned chicken, creamy beans, fresh toppings, and a zesty lime finish. A fast, family-friendly dinner.
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Servings:
Ingredients
Main Ingredients
- 12 oz corn tortillas crisp into tostada shells
- 2 cup shredded cooked chicken rotisserie works great
- 1 cup refried pinto beans
- 0.75 cup shredded Mexican cheese blend
- 2 cup shredded lettuce romaine or iceberg
- 1 cup pico de gallo or diced tomatoes
- 1 cup diced avocado
- 0.33 cup sour cream or Mexican crema
- 2 tbsp fresh lime juice
- 2 tsp olive oil
- 1 tbsp taco seasoning
- 0.75 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 0.25 cup chopped fresh cilantro
Instructions
Preparation Steps
- Heat oven to 425°F. Brush tortillas lightly with oil and bake until crisp, 6–8 minutes, flipping once.
- Warm the refried beans in a small saucepan over low heat. Stir until smooth and spreadable.
- Toss chicken with lime juice, taco seasoning, cumin, garlic, onion powder, salt, and pepper.
- Heat a nonstick skillet on medium. Add chicken and 1–2 tablespoons water; stir until hot, 3–4 minutes.
- Spread warm beans on each crisp tortilla. Add seasoned chicken and a sprinkle of cheese.
- Top with lettuce, pico, avocado, sour cream, and cilantro. Squeeze extra lime if you like. Serve immediately.
Notes
Swap the refried beans with black beans for a lighter twist, or add sliced jalapeños for heat. To keep shells crisp, assemble just before serving; store components separately and refrigerate up to 3 days.
This recipe is an original creation inspired by classic Easy Chicken Tostadas flavors. All ingredient ratios and instructions are independently developed.