Chicken Tostadas are an authentic Mexican dish that boasts layers of creamy refried beans, juicy rotisserie chicken, avocado, and crisp veggies on top of a warm, crispy corn tortilla.  Every mouthful delivers a burst of flavor that your family will devour!  Chicken is one of my favorite things to cook with, make sure to check out my slow cooker chicken pot pie and my chicken stroganoff recipes too!

Chicken Tostadas

Chicken Tostadas

A while back I posted about introducing different cuisines to the family with my chicken tortilla casserole.  Here’s another winner you could use. I personally ate three of these Chicken Tostadas in one sitting! I was in love with the crunchy tostada base topped with fresh and colorful toppings and just couldn’t stop myself. Depending on how many mouths you have to feed, you might want to make a double batch.  These things fly off the table!

Chicken Tostadas

Chicken Tostada Recipe

If you’re really strapped for time, just put out all the toppings in separate bowls and have everyone assemble their own tostada! That is actually one of my favorite ways to serve these. Everyone gets their own choice on what they want on their tostada. For an easy topping, you can make your own homemade pico!

Can I make this a Chicken Tostada Salad?

Why not!  Crunch up the shells and add lots of extra veggies and you are good to go!  If you don’t have any shells, don’t worry!  You can simply swap them out for taco shells or even tortilla chips!  Add as much or as little crunch as you want, or skip that part altogether!

CHICKEN GUACAMOLE AND BEAN TOSTADAS

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Chicken Tostadas are an authentic Mexican dish that boasts layers of creamy refried beans, juicy rotisserie chicken, avocado, and crisp veggies on top of a warm, crispy corn tortilla.  Every mouthful delivers a burst of flavor that your family will devour!

Ingredients

  • 2 small avocados peeled and pitted
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon garlic powder, divided
  • salt and freshly ground black pepper
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes with green chiles, drained
  • ¾ teaspoon ancho chili powder
  • ½ teaspoon ground cumin
  • 4 tostada shells
  • 2 cups iceberg lettuce, shredded
  • 2 cups rotisserie chicken, shredded
  • 1 cup Mexican blend cheese, shredded
  • 1 cup pico de gallo

Instructions

  • In a small bowl, mash together the avocados, lime juice, and half of the garlic powder with a fork until chunky.
  • Season with salt and pepper to taste. Set aside.
  • In a small sauce pan, stir together the beans, tomatoes, chili powder, cumin, and remaining garlic powder.
  • Heat over medium heat until heated through.
  • Divide the avocado mixture among the tostada shells and spread into an even layer. Repeat with the bean mixture.
  • Top each tostada with the lettuce, chicken, cheese, and pico de gallo

Did you make this recipe?

You can tag me at @iamhomesteader.

Photography by The PKP Way.

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