Description
Easy Chicken Tostadas: Quick, crunchy, flavorful. Chicken, beans, cheese, veggies. Perfect for a crowd-pleasing weeknight dinner.
Ingredients
Scale
- 8 corn tortillas (6-inch/15cm diameter)
- 3 tablespoons vegetable oil
- 1/2 teaspoon kosher salt
- 2 pounds (900g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, finely diced (about 1 cup/160g)
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 cup (240ml) chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 can (15oz/425g) refried beans, warmed
- 2 cups (200g) shredded lettuce
- 1 cup (150g) diced tomatoes
- 1 ripe avocado, sliced or diced
- 1/2 cup (50g) crumbled cotija or queso fresco
- 1/4 cup (15g) chopped fresh cilantro
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Arrange the corn tortillas in a single layer on two baking sheets. Brush both sides lightly with vegetable oil and sprinkle with a little salt. Bake for 8-10 minutes, flipping halfway through, until the tortillas are golden brown and crispy. Keep a close eye on them as they can burn quickly. Remove from the oven and set aside.
- Step 2: While the tortillas are baking, prepare your chicken. Season chicken breasts or thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side until nicely browned and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and let rest for 5 minutes before shredding with two forks.
- Step 3: In the same skillet, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Stir in chili powder, cumin, oregano, and smoked paprika, cooking for 30 seconds to toast the spices and release their aromas.
- Step 4: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in tomato paste until well combined. Return the shredded chicken to the skillet, stirring to coat with the sauce. Simmer for 5-7 minutes until most of the liquid has reduced but the chicken remains moist. Remove from heat and stir in lime juice. Taste and adjust seasoning if needed.
- Step 5: To assemble your Easy Chicken Tostadas, spread about 2 tablespoons of warmed refried beans on each crispy tortilla. Top with a generous portion of the seasoned chicken mixture. Layer with shredded lettuce, diced tomatoes, avocado slices, crumbled cheese, and a sprinkle of fresh cilantro. Serve immediately with lime wedges and hot sauce on the side for a customizable kick of flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg