How To Make Chicken Tostadas
Try a savory bite of these Mexican chicken tostadas! It’s loaded with slow cooked chicken, beans, and more for a heartier dinner meal.
Serves:
Ingredients
- chicken,slow cooked, shredded
- 8corn tortillas,8-inch
- vegetable oil,for frying or baking tortillas
- 3½cupspinto beans,or black, prepared refried
- 2cupscheese,shredded, such as Cheddar, Monterey Jack or cotija
- 1Romaine lettuce head,chopped
- 2avocados,diced
- 4Roma tomatoes,diced
- sour cream
Optional Toppings:
- red onions,or green, chopped, cilantro and fresh limes for juicing or cilantro lime ranch dressing, hot sauce
Instructions
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Heat ¼ inch of the oil in a non-stick skillet over medium-high heat.
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Once the oil is hot, add one tortilla, then fry until golden on the bottom.
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Using metal tongs, rotate the tortilla to the opposite side, then cook until golden and crisp.
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Transfer to a baking sheet lined with paper towels, then repeat the process with the remaining tortillas, adding additional oil to pan as needed and preheating oil before frying tortillas.
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Spread the warm shell with beans, followed by the prepared and shredded chicken, cheese, lettuce, tomatoes, avocados and other toppings desired.
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Serve immediately, and enjoy!
Recipe Notes
- Alternatively, you can bake the tortillas in a preheated oven at 400 degrees F for 8 to 10 minutes, rotating once halfway through baking.
- Check out our Crisp & Juicy Slow Cooker Chicken Recipe to go with this meal!
Nutrition
- Calories: 614.76kcal
- Fat: 24.64g
- Saturated Fat: 8.07g
- Trans Fat: 0.42g
- Monounsaturated Fat: 11.03g
- Polyunsaturated Fat: 2.92g
- Carbohydrates: 72.03g
- Fiber: 19.98g
- Sugar: 4.16g
- Protein: 29.63g
- Cholesterol: 33.66mg
- Sodium: 244.78mg
- Calcium: 372.56mg
- Potassium: 1756.39mg
- Iron: 5.75mg
- Vitamin A: 444.50µg
- Vitamin C: 17.72mg
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