Chicken Tostadas
Chicken Tostadas are oven-baked tostada shells piled high with refried beans, seasoned chicken, cheese, lettuce, homemade pico de gallo, and sour cream.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner
Cuisine: Mexican
Keyword: CHICKEN GUACAMOLE AND BEAN TOSTADAS, Chicken Tostada
Servings: 8
Calories: 287kcal
Author: Amanda Rettke--iamhomesteader.com
- 8 tostada shells
- 2 cups (280 g) rotisserie chicken, shredded and cubed, divided
- 2 tablespoons taco seasoning
- 1 can (16 ounces) refried beans, divided
- 1 cup (113 g) Mexican blend cheese, shredded, divided
- 2 cups (94 g) iceberg lettuce, shredded, divided
- 1 cup (248 g) pico de gallo, divided
- ½ cup (115 g) sour cream, divided
- freshly squeeze lime juice
- cilantro, for garnish
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
Spray both sides of the tostadas with cooking spray. Place in a single layer on the lined baking sheet.
Bake for about 5 minutes, or until the tostadas are warm and slightly crisp.
In a small bowl, toss the chicken with taco seasoning. Set aside.
In a saucepan over medium-low heat, add the refried beans. Heat until hot. (You could also heat the beans in the microwave.)
On each tostada, spread 2 tablespoons of refried beans. Top with ¼ cup of chicken, 2 tablespoons shredded cheese, ¼ cup lettuce, 1-2 tablespoons pico de gallo, a drizzle of sour cream, and a splash of lime juice.
Serve immediately, garnished with cilantro.
Calories: 287kcal