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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!

Crispy corn tortilla shell topped with beans, chicken, tomato, avocado, lettuce, and sour cream.

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

Ingredients needed to make shredded chicken tostadas.
  • 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.
  • 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

Looking down on three chicken tostadas with traditional toppings on a wood serving board.

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.

Corn-tortilla-in-hot-oil-in-a-skillet.

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.

Shredded chicken and taco sauce in a mixing bowl.

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.

Crispy corn tortillas topped with refried beans.

Top with shredded chicken and crumbled queso fresco.

Crispy tostada shell topped with refried beans, shredded chicken, and crumbled queso.

Add the shredded lettuce, diced tomatoes, diced onion, diced avocado or guacamole, and sprinkle with chopped cilantro.

Tostada shells topped with chicken, beans, lettuce, tomato, cheese, onion, and cilantro.

Drizzle with crema or add a dollop of sour cream.

Four chicken tostadas on a wood serving board with lime wedges.

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

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Crispy corn tortilla shell topped with beans, chicken, tomato, avocado, lettuce, and sour cream.

Chicken Tostadas

Quick and easy Chicken Tostadas recipe made with crispy corn tortillas, shredded chicken, refried beans, and all your favorite toppings!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: shredded chicken, crispy corn tortilla shell
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 329kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 329kcal | Carbohydrates: 30g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 787mg | Potassium: 711mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1042IU | Vitamin C: 13mg | Calcium: 150mg | Iron: 2mg

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5 Comments

  1. 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….)

  2. 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! 🙂

  3. Thanks for giving my day a bit of ole!
    Cheers! Joanne
    Thanks for sharing at the Foodie Friends Friday Meals in 30 Minutes Party!

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