Chicken Tostadas are one of my absolute favorite meals, and they are perfect for a quick weeknight dinner or a fun weekend gathering.
They’re incredibly versatile and always a crowd-pleaser.
Plus, who doesn’t love crispy tortillas topped with deliciousness?
Chicken Tostadas: A Quick Overview
These tostadas are basically flat, crispy tacos.
We’re using corn tortillas as the base, then piling them high with seasoned shredded chicken, cheese, and all your favorite toppings.
Think of them as a blank canvas for your culinary creativity!
They’re perfect for a casual meal, a game-day snack, or even a light lunch.
You can really customize them to your liking, adding whatever veggies, salsas, or sauces you enjoy.
They’re a fantastic way to use up leftover cooked chicken, too!
Ingredients for Delicious Chicken Tostadas
Here’s what you’ll need to make these tasty tostadas:
- Corn Tortillas: 12 small (about 6-inch) corn tortillas. Corn tortillas give the best flavor and texture, but you could use flour tortillas in a pinch. Just be aware that they might not get as crispy.
- Cooked Chicken: About 2 cups of shredded cooked chicken. You can use rotisserie chicken, leftover grilled chicken, or even quickly poach some chicken breasts.
- Taco Seasoning: 1 packet (about 1 ounce) or 2-3 tablespoons of your favorite taco seasoning. Homemade taco seasoning is great too!
- Chicken Broth (or Water): 1/2 cup. This helps to distribute the seasoning and keep the chicken moist.
- Shredded Cheese: 1-2 cups of shredded cheese. I like to use a Mexican blend, cheddar, or Monterey Jack.
- Toppings: This is where you get to be creative! Here are some ideas:
- Shredded lettuce
- Diced tomatoes
- Diced onions
- Sliced avocado or guacamole
- Sour cream or Mexican crema
- Salsa (your favorite kind!)
- Chopped cilantro
- Pickled jalapeños
- Lime wedges
- Oil: For frying the tortillas. I usually use vegetable oil, canola oil, or corn oil. You’ll need enough to fill a pan about 1/4 inch deep.
Step-by-Step Instructions for the best Chicken Tostadas
- Prepare the Chicken: In a medium bowl, combine the shredded cooked chicken with the taco seasoning and chicken broth (or water). Mix it well to ensure the chicken is evenly coated. If you’re starting with uncooked chicken, cook it first, then shred and season.
- Fry the Tortillas: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot (a small piece of tortilla dropped in should sizzle immediately), carefully place one tortilla in the skillet. Fry for about 2-3 minutes per side, or until golden brown and crispy. You want them to be stiff and hold their shape. Don’t overcrowd the pan; work in batches.
- Drain Excess Oil: Remove the fried tortillas and place them on a plate lined with paper towels to drain any excess oil. This helps keep them crispy.
- Assemble the Tostadas: Lay the crispy tortillas flat on a serving plate or baking sheet.
- Add the Chicken: Spread a layer of the seasoned shredded chicken evenly over each tortilla.
- Add Cheese: Sprinkle a generous amount of shredded cheese over the chicken.
- Optional: Melt the Cheese: If you want the cheese to be melted, you can place the tostadas (before adding cold toppings) under the broiler for a minute or two, or in a preheated 350°F (175°C) oven for about 5 minutes, just until the cheese is melted and bubbly. Keep a close eye on them so they don’t burn.
- Add Toppings: Now for the fun part! Top the tostadas with your favorite ingredients. I like to start with a layer of shredded lettuce, then add tomatoes, onions, avocado, sour cream, and salsa. Finish with a sprinkle of cilantro and a squeeze of lime juice.
Variations & Tips for my Chicken Tostadas Recipe
- Spice Level: Adjust the heat by using a mild, medium, or hot taco seasoning. You can also add a pinch of cayenne pepper or some chopped jalapeños to the chicken mixture.
- Vegetarian Option: Substitute the chicken with black beans, pinto beans, or seasoned crumbled tofu for a vegetarian version.
- Make-Ahead: You can prepare the seasoned chicken mixture a day or two in advance and store it in the refrigerator. You can also fry the tortillas ahead of time, but they’re best served fresh.
- Storage: Leftover assembled tostadas don’t store well, as the tortillas will get soggy. It’s best to store the components separately. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: If you have leftover fried tortillas, you can try to re-crisp them in a dry skillet or in the oven, but they’re usually not as good as freshly fried. Reheat the chicken in the microwave or in a skillet over medium heat.
- Serving Suggestions: Serve these tostadas with a side of Mexican rice, refried beans, or a simple salad.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 12 tostadas
- Equipment you’ll need: Large skillet, medium bowl, tongs or spatula, plates, paper towels.
Chicken Tostadas
Crispy corn tortillas topped with seasoned shredded chicken, cheese, and your favorite toppings. Perfect for a quick weeknight dinner or a fun weekend gathering.
Ingredients
- 12 small about 6-inch corn tortillas
- 2 cups shredded cooked chicken
- 1 packet about 1 ounce or 2-3 tablespoons taco seasoning
- 1/2 cup chicken broth or water
- 1-2 cups shredded cheese Mexican blend, cheddar, or Monterey Jack
- Shredded lettuce
- Diced tomatoes
- Diced onions
- Sliced avocado or guacamole
- Sour cream or Mexican crema
- Salsa
- Chopped cilantro
- Pickled jalapeños
- Lime wedges
- Oil vegetable, canola, or corn oil
Instructions
- In a medium bowl, combine the shredded cooked chicken with the taco seasoning and chicken broth (or water). Mix well.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat. Fry tortillas for 2-3 minutes per side until golden brown and crispy. Drain excess oil on paper towels.
- Lay crispy tortillas flat on a serving plate or baking sheet.
- Spread a layer of seasoned shredded chicken evenly over each tortilla.
- Sprinkle a generous amount of shredded cheese over the chicken.
- Optional: Melt cheese under the broiler for 1-2 minutes or in a 350°F (175°C) oven for about 5 minutes.
- Top with your favorite ingredients such as lettuce, tomatoes, onions, avocado, sour cream, and salsa. Garnish with cilantro and lime juice.