Chicken Tostadas

Ingredients

• 454 g (1 pound)shredded chicken (see recipe note #1 for options)
• 12tostada shells (store-bought or homemade Tostada Shells, warmed if desired)
• 1 can (454 g (16 ounces)) or 2 cups (about 473 ml)refried beans (or homemade refried beans or refried black beans), warmed
• 85 g (3 ounces)shredded sharp cheddar cheese (or Monterey Jack or queso fresco)
• 2 cupsshredded lettuce (iceberg lettuce or romaine)
• 1 cupfinely diced tomato
• to tastepico de gallo (or other salsa)
• 2 largeavocados, peeled, pitted and thinly sliced
• to tastesour cream (or Mexican crema)
• to tastechopped fresh cilantro, for garnish
• to tastelime wedges, for serving

Instructions

1. 1

   Warm the components

   Warm the shredded chicken, refried beans and tostada shells separately, if desired.

2. 2

   Assemble the tostadas

   Spread a thin layer of warm refried beans over one tostada shell, then add a thin layer of chicken. Sprinkle with cheese and top with lettuce, tomato, salsa, avocado slices and sour cream as desired. Repeat with the remaining tostada shells. Garnish with cilantro and serve with lime wedges.

What are chicken tostadas?

Tostadas are a Mexican dish built on a crisp, flat tortilla shell, topped with ingredients such as beans, meat and fresh vegetables. This version combines shredded chicken and refried beans with cool, bright toppings.

The warm, soft toppings contrast with the crunchy base, while avocado and sour cream add richness and lime brings a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 14g protein, 18g carbs, 14g fat.

The beans and tostada shells provide much of the carbohydrate, while the chicken contributes protein. Avocado, cheese and sour cream bring much of the fat; balance the plate with extra lettuce or other fresh vegetables alongside.

Build a sturdy base

Refried beans: spread a thin layer over each shell so the toppings have a base without making the tostada too heavy.

Chicken: use shredded chicken and keep its layer fairly thin; this helps the toppings sit evenly and makes each tostada easier to pick up.

Keep the shells crisp

Warm the shells separately from the beans and chicken, as the method suggests, and assemble them close to serving time. The beans and chicken can soften the shells if they sit for too long.

Add lettuce, tomato, salsa, avocado and sour cream after the warm layers. This preserves the contrast between the warm filling and the cool toppings.

Layer toppings thoughtfully

Fresh toppings: distribute the lettuce, tomato and salsa across the chicken rather than piling them in one spot. Thinly sliced avocado is easier to arrange in an even layer.

Cheese and cream: scatter on the cheese before the fresh toppings, then add sour cream as desired. Finish with cilantro and serve lime wedges at the table.

Make assembly easier

Set out the warmed shells, beans and chicken alongside the prepared toppings before assembling. This makes it easier to build all 12 tostadas without leaving the first ones waiting too long.

For a group, let everyone add their own salsa, sour cream and lime. The tostadas can then be topped to individual taste just before eating.

What to serve alongside

The tostadas include beans, chicken and fresh toppings, so a simple side of extra salad or vegetables can round out the meal. Serve lime wedges with the tostadas for a bright, citrusy finish.

If serving other sides, choose something that does not need to be piled onto the shells; keeping the tostadas manageable helps them stay crisp.

Recipe notes & tips

• Warm the beans, chicken and shells separately so each component is ready for assembly.
• Spread the beans and chicken in thin layers to keep the tostadas easier to handle.
• Slice the avocado shortly before serving to keep it looking fresh.
• Add salsa and sour cream to taste, since both can make the shell soften sooner.
• Serve the lime wedges alongside so each person can add them just before eating.

Variations

• Change the cheese: use Monterey Jack or queso fresco instead of sharp cheddar.
• Use black beans: top the shells with refried black beans in place of refried beans.
• Swap the salsa: use another salsa instead of pico de gallo.
• Choose another lettuce: use iceberg or romaine, depending on what you have.
• Make it homemade: use homemade tostada shells or homemade refried beans.

Common mistakes to avoid

• Overloading the shell: too many toppings make it difficult to eat; keep the layers thin.
• Assembling too early: the toppings can soften the shell; build the tostadas shortly before serving.
• Warming everything together: the shells can lose their crispness; warm each component separately.
• Adding toppings unevenly: some bites may be overloaded; spread each layer across the shell.
• Skipping the lime: the toppings can taste less lively; serve wedges alongside for squeezing.

How to store

Store leftover chicken, beans and toppings separately in covered containers in the refrigerator and use within 3 to 4 days. Keep the shells separate and assemble just before eating; reheat the chicken and beans until hot, then warm the shells separately if desired.

Frequently asked questions