Description
This Chicken Tostadas recipe features tender, seasoned chicken baked to perfection and layered on crispy corn tortillas with black beans, corn, melted cheese, and your favorite toppings. It’s a flavorful and easy-to-make Mexican-inspired dish perfect for a quick weeknight meal or casual gathering.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 1 lb)
- 1 (1 oz) taco seasoning packet
- 1 cup salsa
Tostadas
- 8 corn tortillas
- 1 tablespoon oil (avocado oil preferred)
- 1 cup cooked shredded chicken (prepared above)
- 1 cup black beans (rinsed and drained)
- 1 cup corn
- 1½ cups shredded cheese
- Your favorite toppings (such as lettuce, diced tomatoes, sour cream, guacamole, chopped cilantro)
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Slice each chicken breast in half lengthwise ensuring even thickness for uniform cooking. Place the chicken breasts in a 9×13 inch baking pan lightly coated with cooking spray. Sprinkle the taco seasoning over the chicken and spoon the salsa evenly on top. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, chop or shred the chicken and salsa mixture, then set aside.
- Crisp the Tostada Shells: Increase the oven temperature to 450°F (232°C). Arrange the corn tortillas in a single layer on a baking sheet without overlapping. Brush both sides of each tortilla lightly with oil. Bake for 3 minutes, then flip and bake another 3 minutes or until they are slightly crisp. Remove from the oven and set aside.
- Heat the Filling: In a large skillet over medium-high heat, combine 1 cup of the shredded chicken mixture with 1 cup salsa, black beans, and corn. Cook and stir for 3 to 5 minutes until heated through.
- Assemble the Tostadas: Spread about ½ cup of the warm chicken mixture evenly over each crispy tortilla shell. Sprinkle shredded cheese on top.
- Melt the Cheese: Return the assembled tostadas to the oven and bake for 3 to 5 minutes, or until the cheese is melted and bubbly.
- Add Toppings and Serve: Remove from oven and top with your favorite garnishes such as lettuce, tomatoes, sour cream, guacamole, or cilantro. Serve immediately and enjoy!
Notes
- Can I use leftover chicken for tostadas? Definitely! Leftover roasted or grilled chicken, shredded or chopped, works perfectly in this recipe.
- For extra crispiness, you can double-bake the tortillas or fry them instead of baking.
- Customize your toppings to your taste – avocado slices, jalapeños, or pickled onions are delicious options.
- To make this recipe dairy-free, omit cheese or use a dairy-free cheese alternative.
- Use low-sodium beans and salsa to reduce sodium content if desired.
Nutrition
- Serving Size: 1 tostada
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
