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Easy Chicken Tostadas

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These easy chicken tostadas are crunchy, flavorful, and perfect for a quick dinner or a fun family meal. Topped with tender shredded chicken, refried beans, fresh veggies, and cheese, they’re simple to customize and sure to be a hit!

Ingredients

Scale

For the tostadas:

  • 8 tostada shells (store-bought or homemade)
  • 2 cups (450 g) cooked shredded chicken (rotisserie or boiled chicken works well)
  • 1 packet taco seasoning (or 1 tablespoon homemade taco spice mix)
  • 1/3 cup (80 ml) water
  • 1 can (15 oz/425 g) refried beans, warmed

Optional toppings:

  • 1 cup (100 g) shredded lettuce
  • 1 cup (150 g) diced tomatoes
  • 1/2 cup (50 g) shredded cheddar or Mexican-blend cheese
  • 1/4 cup (50 g) sour cream
  • 1/4 cup (50 g) guacamole
  • 1/4 cup sliced black olives
  • 1 jalapeño, sliced
  • Fresh cilantro, chopped

Instructions

  1. Prepare the chicken:
    • Heat a skillet over medium heat. Add the shredded chicken, taco seasoning, and water. Stir well to coat the chicken in the seasoning. Simmer for 3–5 minutes until the mixture is heated through and slightly thickened.
  2. Warm the refried beans:
    • In a small saucepan or the microwave, warm the refried beans until smooth and spreadable.
  3. Assemble the tostadas:
    • Spread a layer of refried beans onto each tostada shell.
    • Top with a layer of the seasoned chicken.
  4. Add toppings:
    • Customize your tostadas with shredded lettuce, diced tomatoes, cheese, sour cream, guacamole, black olives, jalapeños, and cilantro.
  5. Serve:
    • Serve immediately and enjoy while the shells are crispy!


Notes

  • To make homemade tostada shells, brush corn tortillas with oil and bake at 400°F (200°C) for 5–7 minutes per side until crispy.
  • Use ground beef, turkey, or black beans as a substitute for chicken.
  • Store leftover toppings separately in the fridge and assemble fresh tostadas as needed.