Chicken Tostadas Recipe

Chicken tostadas are a happy and scrumptious Cinco de Mayo party food (or any gathering or BBQ so far as that is concerned!). But on the other hand they’re an incredible method to break out of an exhausting weeknight supper schedule. Amusing to make and enjoyable to eat!

Envision five layers of flavor heaped onto firm corn tortillas. This variant has refried beans, delicate destroyed chicken with Mexican flavors, cheddar, guacamole, acrid cream, and new cilantro. However, it’s altogether adaptable, trade in any fixings you like!

At the point when you make these, I suggest making your own Tostada Shells (formula and bit by bit video). They’re so straightforward, consummately level and fresh, and prepared not singed! All you need are corn tortillas, a little oil, and a heating sheet with a broiler safe rack. Attempt them once, and you’ll never return to the locally acquired form.

Chicken Tostadas

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Recipe by pinchandswirl Course: Appetizers, MainCuisine: MexicanDifficulty: Easy


chicken tostadas
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These Chicken Tostadas aren’t like restaurant, food chain chicken tostadas, these are so much better and packed with flavor!


  • 14 1/2 can can diced fire roasted tomatoes with juice

  • 1 small white onion finely chopped

  • 4 cloves garlic finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 tablespoon chipotle hot sauce or more to taste

  • 1 teaspoon chipotle chili powder

  • salt and freshly ground black pepper to taste

  • 1 1/2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts

  • Easy Guacamole
  • 1 large avocado or 2 small, cubed

  • 1/3 cup pico de gallo

  • 2 tablespoons fresh lime juice

  • kosher salt to taste

  • Tostadas and Toppings
  • 60 2-inch round tortilla chips fewer if the rounds are larger, or 10-12 Full Size Tostada Shells

  • 16 can can refried beans warmed

  • 3 ounces shredded sharp cheddar cheese or Monterey Jack or Queso Fresco

  • sour cream or Mexican Crema

  • chopped fresh cilantro


  • Stir together tomatoes, onion, garlic, cumin, oregano, and chili powder in a large saucepan over medium heat; bring to boil. Add chicken thighs (or boneless skinless chicken breasts if you prefer) and season with salt and pepper. Stir to coat chicken with tomato mixture then spread into an even layer. Reduce heat and cover; keep at a low simmer for 35-45 minutes, until chicken is tender and easy to shred. Transfer chicken to cutting board. Increase heat and return sauce to boil; cook, stirring occasionally, until most of the liquid has evaporated (it should look like a very thick salsa), 8-12 minutes. Remove from heat.
  • While sauce reduces, shred chicken into bite size pieces using two forks. (If making bite-size tostadas chop shredded chicken into pieces small enough to fit on the chips without hanging over the side.)
  • Once sauce has reduced, return chicken to sauce and place over medium heat; cook and stir until heated through. (If it looks like more sauce than you want, transfer 1/3 to 1/2 of it to a separate bowl, stir the chicken into the remaining and add back sauce until you reach your desired consistency.)
  • To make the guacamole: In a large bowl, mash together avocado, pico de gallo and fresh lime juice. Season to taste with salt.
  • To assemble bite-size tostadas: on one chip, spread about a teaspoon of warm refried beans followed by a large pinch of chicken, pinch of cheese and a small dollop each of guacamole and sour cream. Sprinkle with fresh cilantro if desired. Repeat with remaining chips. (You can also do this assembly style, adding the layers in order to a whole tray of chips.) Serve.
  • To assemble full-size tostadas: spread on a thin layer of warm refried beans followed by a thin layer of chicken. Sprinkle with cheese and top with guacamole and sour cream. Sprinkle with fresh cilantro if desired. Repeat with remaining tostada shells.


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