chicken tostadas

20 Minute Chicken Tostadas with shredded chicken, black beans, avocado, crumbled cheese and homemade baked tortilla shells. Tasty, healthy and quick weeknight dinner.

Chicken Tostadas {in 20 Minutes}

corn tortillas tostada shells

tomatoes (diced)

avocados (diced)

tbsp red onion (finely chopped)

cilantro (finely chopped)

tsp cumin

tsp chili powder

salt

Lime (juice of)

low sodium black beans (drained & rinsed)

chicken

feta or Cotija cheese (crumbled)

Cooking spray (I use Misto)

To make homemade tostada shells: Preheat oven to 400 degrees F and line large baking sheet with parchment paper or silicone mat.

Arrange tortillas in a single layer, spray with cooking spray and sprinkle with salt on both sides.

Bake for 6 minutes per each side, means flipping once.

Prep toppings: While tostadas are baking, make easy guacamole salsa by combining tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice. Get other ingredients ready.

Assembly: To assemble tostadas, top each shell with guacamole salsa, beans, chicken and cheese.

Storing tostada shells: You can bake homemade tostada shells for up to 48 hours in advance. Just store in resealable Ziploc bag to keep shells crunchy.

Plastic: Level guac in a bowl and tightly press piece of plastic on top.

Water: Pour cold water on top, then drain and stir before serving.

Making ahead: You can shred chicken, chop/ dice veggies, crumble cheese for up to 48 hours in advance and store in airtight containers. You can even prep guacamole and store for up to 24 hours.To prevent browning, here are 2 foolproof methods of storing:

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Chicken Tostadas

Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans and cheese, and more. It&#039;s a quick and easy dinner recipe that&#039;s packed with Mexican flavor the whole family will love!

Chicken Tostadas Recipe

tostadas

black beans

Rotel diced tomatoes and chopped green chilies

water

green onions (chopped)

Mexican cheese

avocado (sliced)

tomato (diced, if desired)

chopped fresh cilantro

Preheat oven to 350°F, and place 8 tostados onto a baking sheet lined with aluminum foil or parchment paper.

In a large skillet over medium heat, place chicken, beans, can of diced tomatoes, water, and taco seasoning. Cook for about 7 minutes until completely heated through, stirring frequently.

Add the green onions to the skillet, and mix. Evenly distribute the chicken mixture among the tostadas, and cover each with ¼ cup of the Mexican cheese.

Bake for 5-7 minutes until heated and cheese has melted. Serve with sliced avocado, and top with diced fresh tomato and cilantro, if desired.

These chicken tostadas are a quick and easy weeknight dinner! Made with crispy tostada shells, shredded chicken, refried beans, and all the best toppings.

Easy Chicken Tostadas

6-8 large tostada shells

refried beans

cotija cheese ((or queso fresco))

lettuce

roma tomatoes, (diced)

red onion, (diced)

cilantro

avocados,

sour cream ((or Mexican crema))

lime wedges, (for serving)

flaky sea salt, (for serving)

hot sauce, (for serving (optional))

Heat refried beans and shredded chicken in the microwave or on the stovetop for 2-3 minutes, or until fully heated through.

Assemble the tostadas by spreading a thin layer of refried beans on each tostada shell. Then top with shredded chicken, cotija cheese, shredded lettuce, diced tomatoes, diced onions, chopped cilantro, diced avocados, and a dollop of sour cream.

Serve each tostada with a lime wedge, a sprinkle of sea salt, and your favorite hot sauce.

Enjoy immediately.

Crispy chicken tostadas topped with creamy avocado, refried beans, and more. Perfect for a quick dinner or casual get-together!

chicken breast (pounded for evenly cooking)

olive oil

taco seasoning mix (divided)

Kosher salt and pepper (to taste)

green salsa (one can, can replace with red salsa)

corn tortillas (I use 4-inch diameter)

Olive oil cooking spray

refried beans (at room temp, or warmed in the microwave)

hass avocado (mashed)

red onion (finely chopped)

cotija cheese

Lime wedges (Optional: for serving)

Rub the 1 pound boneless skinless chicken breast with 1 tablespoon olive oil, 1 tbsp of the 2 tablespoons taco seasoning mix, and Kosher salt and pepper.

Cook the chicken in a preheated skillet until golden and cooked through about 12-14 minutes.

Using 2 forks, shred the cooked chicken, then toss with the 7.5 ounces green salsa and cook for 5 minutes, until the liquid is reduced. Set aside.

Meanwhile, preheat the oven to 400°F and line a large sheet pan with parchment paper. Lightly spray the 12 small corn tortillas with Olive oil cooking spray, then sprinkle and rub with 1 tbsp of taco seasoning.

Bake for 5 minutes, then flip and bake for 2-3 minutes more, just until crispy.

To assemble the tostadas, lay the crispy tortillas on a platter. spread with 1 cup refried beans (equally), then top with the chicken, 1 hass avocado, 1-2 tomatoes, 1 small red onion, 1/2 cup crumbled cotija cheese,1/4 cup chopped cilantro, and Lime wedges.

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Chicken Tostadas {in 20 Minutes}

Chicken Tostadas Recipe

Easy Chicken Tostadas

Chicken Tostadas

Top 4 chicken tostadas recipes from across the web

The most viewed chicken tostadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tostadas {in 20 Minutes}

Chicken Tostadas Recipe

Easy Chicken Tostadas

Chicken Tostadas

The most viewed chicken tostadas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine