We have Mexican food at least once a week in our house and tostadas are a favorite for a quick and easy dinner. While we usually make beef tostadas, we recently changed it up to these shredded chicken tostadas and they have been on repeat.
They are layered with a crispy tortilla, refried black beans, seasoned shredded chicken, and toppings of choice. We love them for a fun change on taco night and are honestly just an easy meal to throw together since we always have the ingredients.
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Plus, they are packed with protein, carbs, healthy fats, and fiber for a balanced meal. Feel free to change them up with what you have on hand or add your favorite toppings. You can’t go wrong!
Why you’ll love this chicken tostada recipe
- quick and easy to make – they come together in 25 minutes for an easy weeknight dinner.
- macro-balanced with protein, carbs, fat, and fiber!
- easily customizable – use whatever meat and toppings you like.
- a meal the whole family will love!
What is a tostada?
Tostadas are a Mexican dish similar to a taco, but the tortilla is typically fried until crispy and it stays flat (instead of folded). Then layers of refried beans, meat, cheese, lettuce, and toppings are piled on top.
Are tostadas healthy?
Tostadas can be a healthy addition to one’s diet as they are a good source of carbs, protein, fiber, and vegetables. That being said, they can be heavy on fat as the tortilla is usually fried and lower on protein, especially when eaten at a restaurant. When making meals at home, you have full control over what ingredients you are using.
To keep these lighter, we are baking the tortillas instead of frying them!
Chicken tostadas ingredients
- corn tortillas
- olive oil
- onion
- shredded chicken – I like using chicken thighs for these.
- tomatillo salsa
- diced green chiles – mild or hot will work
- cumin
- coriander
- refried beans
- lettuce
- pico de gallo
- avocado
- queso fresco
How to make chicken tostadas
- Preheat oven to 375 degrees Fahrenheit.
- Make your tostada shells. Place tortillas in the oven directly on the racks. Bake for 10 minutes, flipping halfway through, until crispy and hard (they need to be crispy to hold the toppings). You can also place them on a baking sheet if desired, but right on the rack helps with even airflow. Just be careful when flipping and removing them.
- When the tostadas start to cook, make your chicken mixture. Heat a large skillet over medium-low heat, add 1 tablespoon of oil, and let it get hot. Add onions and saute for 3-4 minutes until softened. Next, add your shredded chicken, salsa, diced green chiles, cumin, coriander, and salt and pepper. Saute for another 3-4 minutes until warmed through. Turn down the heat to the lowest setting to keep warm.
- When the chicken starts to cook, heat your refried beans. Add your beans to a small saucepan and break them up. Cook for 5-6 minutes, until warmed through, making sure to stir frequently so they don’t stick.
- Assemble your tostadas. Take one tortilla and spread a large heaping spoonful of refried beans on it and spread it out in a thin layer. Then take 1-2 spoonfuls of the shredded chicken and pile it on top of the beans. Top with shredded lettuce, pico de Gallo, avocado, and cheese. Repeat with remaining tortillas, evenly dividing the beans, meat, cheese, and toppings.
- Enjoy! Top with more topping if desired and enjoy!
How to make tostada shells
Typically, tostada shells are corn or flour tortillas fried in oil until crispy. To cut down on the fat, I find making them at home in the oven is super easy. To make homemade tostada shells, simply bake them directly on your oven racks at 375 degrees for 7-10 minutes until hard.
How to eat a tostada
The best way to eat a tostada is to just pick it up and take a bite! Think of it like a huge nacho. It’s definitely messy – some toppings might fall off and it will get on your face, but it’s the best way to get a little bit of everything.
Storage
- fridge – if you have leftovers, store tostada components in separate dishes in the fridge. You can store your tostada shells in a dish on the counter. When ready to eat, reheat your beans and chicken on the stovetop and assemble your tostadas.
Substitutions for chicken tostadas
- corn tortillas – flour tortillas should work instead of corn. If you don’t want to make your own shells, store-bought tostada shells will also work.
- olive oil – any kind of neutral oil will work.
- shredded chicken – I prefer chicken thighs with this recipe as it adds more flavor, but chicken breasts will also work. You can use a store-bought rotisserie chicken and shred it yourself.
- tomatillo salsa – feel free to use your favorite kind of salsa (red or green).
- diced green chiles – mild or hot will work depending on your spice preference.
- refried beans – I used refried black beans but refried pinto beans will work.
- lettuce – romaine lettuce or iceberg will work.
- pico de Gallo – diced tomatoes will work instead.
- avocado – guacamole will work the same.
- queso fresco – most kinds of cheese will work. Pepper Jack, Monterey Jack, cheddar cheese, a Mexican blend, or cotija cheese would be great subs.
More healthy Mexican recipes
- crispy turkey baked tacos
- baked beef taquitos
- green chicken enchilada skillet
- sheet pan nachos
- cheesy beef taco skillet
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Tostadas
ingredients
- 8 corn tortillas
- 1 tablespoon tablespoon
- 1 cup diced onion (120 grams)
- 3 heaping cups shredded chicken (12 ounces – I like using chicken thighs)
- 1 cup tomatillo salsa
- 1 4-ounce can diced green chiles (mild or hot)
- 2 teaspoons cumin
- 1 teaspoons coriander
- 1 16-ounce can refried beans (I used fat-free)
- 1 packed cup shredded lettuce
- 1 heaping cup pico de gallo
- 1 large avocado, diced
- 1/2 heaping cup crumbled queso fresco (2 ounces)
- salt and pepper, to taste
- toppings – sour cream, salsa, cilantro, jalapenos, hot sauce, lime juice…
instructions
- Preheat oven to 375 degrees Fahrenheit.
- Make your tostada shells. Place tortillas in the oven directly on the racks. Bake for 10 minutes, flipping halfway through, until crispy and hard (they need to be crispy to hold the toppings). You can also place them on a baking sheet if desired, but right on the rack helps with even airflow. Just be careful when flipping and removing them.
- When the tostadas start to cook, make your chicken mixture. Heat a large skillet over medium-low heat, add 1 tablespoon of oil, and let it get hot. Add onions and saute for 3-4 minutes until softened. Next, add your shredded chicken, salsa, diced green chiles, cumin, coriander, and salt and pepper. Saute for another 3-4 minutes until warmed through. Turn down the heat to the lowest setting to keep warm.
- When the chicken starts to cook, heat your refried beans. Add your beans to a small saucepan and break them up. Cook for 5-6 minutes, until warmed through, making sure to stir frequently so they don’t stick.
- Assemble your tostadas. Take one tortilla and spread a large heaping spoonful of refried beans on it and spread it out in a thin layer. Then take 1-2 spoonfuls of the shredded chicken and pile it on top of the beans. Top with shredded lettuce, pico de Gallo, avocado, and cheese. Repeat with remaining tortillas, evenly dividing the beans, meat, cheese, and toppings.
- Enjoy! Top with more topping if desired and enjoy!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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My entire family loved these tostatas and I followed the recipe exactly minus the cheese as we were out. They came together so quickly so thank you yet another weeknight winning recipe!
So glad they were a hit with everyone! Thanks, Liberty!