Chicken Tostada Recipe
Mexican · Main course · 45 min total
Crispy fried tortillas topped with seasoned shredded chicken, refried beans, and fresh toppings make a satisfying and flavorful Mexican-inspired meal.
20
min prep
min prep
25
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb total)
- 1 tablespoon vegetable oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 corn tortillas (6-inch)
- Vegetable oil for frying
- 1/2 cup refried beans, warmed
- 1/2 cup shredded lettuce
- 1/2 cup diced tomato
- 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 avocado, sliced (optional)
Instructions
- Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Let cool slightly, then shred with two forks.
- In a small skillet, heat about 1/2 inch vegetable oil over medium-high heat. Fry each tortilla until golden and crisp, about 1-2 minutes per side. Drain on paper towels.
- Spread a layer of warm refried beans on each fried tortilla.
- Top with shredded chicken, lettuce, tomato, cheese, sour cream, salsa, and avocado slices if using. Serve immediately.
Tips
- For a lighter version, bake tortillas at 400°F until crisp instead of frying.
- Leftover shredded chicken can be stored in the fridge for up to 3 days.
- Customize with your favorite toppings like pickled jalapeños or hot sauce.
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