Chicken Tostadas
Crispy chicken tostadas topped with seasoned shredded chicken, refried beans, fresh lettuce, diced tomatoes, shredded cheese, and a drizzle of sour cream. A quick and delicious Mexican-inspired meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 corn tostada shells
2 cups cooked chicken breast, shredded
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup refried beans
1 cup shredded iceberg lettuce
1 medium tomato, diced
1/2 cup shredded cheddar cheese
1/4 cup sour cream
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, combine shredded chicken with olive oil, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Mix well to evenly coat the chicken with the spices.
Place the corn tostada shells on a baking sheet and warm them in the oven for 5 minutes until crisp.
While the shells warm, heat the refried beans in a small saucepan over medium heat until warmed through, stirring occasionally.
Remove tostada shells from the oven. Spread about 1/4 cup of warm refried beans evenly over each tostada shell.
Top the beans with an even layer of the seasoned shredded chicken.
Add shredded lettuce evenly over the chicken on each tostada.
Sprinkle diced tomatoes and shredded cheddar cheese evenly over the lettuce.
Drizzle about 1 tablespoon of sour cream over each tostada.
Serve immediately while the tostadas are crisp and toppings are fresh.