Chicken Tostadas
Let’s whip up some easy, peasy Chicken Tostadas that are not just drool-worthy but also ridiculously simple to make. Imagine crispy tostadas topped with juicy, seasoned chicken, black beans, and a dollop of sour cream or guac.
Servings 4
Ingredients
Chicken
- 2 large chicken breast about 1 lb
- 1 (1 oz) taco seasoning packet
- 1 cup salsa
Tostadas
- 8 corn tortillas
- 1 tablespoon oil I like avocado oil
- 1 cup cooked shredded chicken see above
- 1 cup salsa
- 1 cup black beans rinsed and drained
- 1 cup corn
- 1½ cups shredded cheese
- your favorite toppings
Instructions
Chicken
- Preheat the oven to 375 degrees. Make sure the chicken is sliced in half lengthwise and relatively even in thickness.
- Place the chicken down in a 9×13 pan that has been misted with cooking spray. Sprinkle with the taco seasoning and spoon the salsa directly on top of the chicken.
- Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Chop or shred the chicken salsa mixture and set aside for later.
Tostada
- Preheat the oven to 450 degrees.
- Place the corn tortillas down on a baking tray in an even layer, making sure they do not overlap. Brush each side with oil just until coated.
- Bake for 3 minutes, flip and bake 3 minutes more or until the shells are slightly crisp. Set aside for later.
- Mix together 1 cup of shredded chicken with 1 cup of salsa, the black beans, and corn in a large skillet. Heat over medium-high heat for 3 to 5 minutes, or until heated through.
- Spread 1/2 cup of the chicken mixture onto to top of each tortilla. Sprinkle with cheese and return to the oven for 3 to 5 minutes, or until the cheese has melted.
- Add your favorite toppings and enjoy!
Notes
Can I use leftover chicken for tostadas?
Definitely! Leftover roasted or grilled chicken, shredded or chopped, works great for tostadas.