2.5cupscooked, shredded chickenrotisserie chicken is perfect
.33cuptaco sauceor enchilada sauce
15ounce can refried beans
0.5cupcrumbled queso fresco
2cupsshredded lettuce
1largeavocadopitted and diced - or 6-ounces guacamole
2Roma tomatoesdiced
0.5mediumred oniondiced
.25cupchopped, fresh cilantro (for garnish)
4ouncessour cream Greek yogurt or Mexican crema
lime wedgesfor 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.