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Chicken Tostada Recipe

Chicken Tostadas

Dax Phillips
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Mexican
Servings 5


  • Tostada shells
  • Refried beans cooked and hot
  • Lettuce of your choice finely chopped
  • Tomatoes diced
  • Avocado sliced (optional)
  • Fresh cilantro chopped
  • 2 chicken breasts boneless and skinless, cooked and shredded
  • 1 tbsp taco seasoning
  • 1/4 cup of water
  • Red onion diced (optional)
  • Mexican Crema optional
  • Lime wedges optional
  • Monterrey Jack Cheese shredded/li>
  • Serrano chili thinly sliced (optional)
  • Your favorite hot sauce optional


  • This recipe is really quick and easy to make, and it great for make as an appetizer, or as a meal.
  • Once the chicken is pulled apart, add it so a large skillet and add in the taco seasoning and water. Bring to a simmer after mixing the chicken with the seasoning. Cover, remove from the heat and set it aside.
  • Preheat your oven to 320 degrees. In the meantime, warm your beans until warmed through. Have all of your ingredients ready. I like to prepare these family style, allowing the table to build their tostada. Heat your tostadas for about 4-6 minutes.
  • Once the tostadas are warmed through, remove them from the oven and place onto a serving dish. Add the chicken to a serving bowl.
  • To serve, cover the tostada with a generous layer of refried beans. Doing so allows the rest of the ingredients to 'stick' together, so the beans basically serve as your glue for this dish. Top the chicken, then lettuce, tomato, onion, cilantro, cheese, and chilies. Drizzle with the crema, hot sauce and a bit of lime juice. Pick up the tostada with both hands and bite on in. To me, this is a perfect bite. It's similar to what you might expect within a Mexican torta, however delivered on a crispy tostada shell. Let's just say these are not only easy to make, but they are super delicious and everyone at the table devoured them. That's always saying something. I hope you enjoy.