Shredded Chicken Tostadas Recipe (EASY!)

These family friendly chicken tostadas make for a perfect weeknight dinner. Who can resist simple ingredients like taco chicken, refried beans, lettuce and tomatoes stacked on a crispy tortilla shell?

A Perfect Meal for a Party, or a Night In!

This chicken tostada recipe is easy enough to whip up on a busy weeknight. Plus, it doesn’t call for any fancy ingredients, so it’s a hit with both the kids and adults.

But if you’re looking for a great dish to serve at a large party, tostadas also fit the bill! Just set out the tostada shells, chicken, and all the other toppings, and let people assemble their own.

Your guest will love that they get to customize their own tostada according to their tastes. And for a party, you can really go crazy with the toppings!

Suggested Toppings for Chicken Tostadas:

• Refried beans – These are great for spreading on the tostada shell, they help hold the other ingredients in place.
• Chicken – Obviously you need this essential ingredient. For a large gathering, keep it warm in a crock pot.
• Cheese – My family has simple tastes, so we like cheddar or Mexican blend cheese. But you could use pepper jack, colby jack, cotija cheese, queso fresco, or any cheese you like.
• Lettuce – Crispy iceberg is traditional, but you can use romaine, butter lettuce, or even shredded cabbage if you prefer.
• Tomatoes – I like to used dice roma tomatoes or halved cherry tomatoes, but any variety will work.
• Diced Avocados
• Guacamole – You can make your own, or use store bought.
• Onions – purple onions, yellow onions, or green onions will all work. Pickled onions add a nice tang as well.
• Salsa, pico de gallo, or hot sauce.
• Sour cream or Mexican crema add a nice creaminess that balances out the crunch of the shells and lettuce.
• Cilantro always adds nice fresh flavor to any Mexican dish.
• Diced bell peppers, jalapeno peppers, or any chili peppers add nice color and a bit of heat.
• Fresh lime for squeezing over the tostadas is a nice touch.

HOW TO MAKE TOSTADA CHICKEN

1. PREP – Wash and chop the lettuce, tomatoes, and any other vegetables you will be using.
2. SEASON – Sprinkle both sides of the chicken breast with the taco seasoning and salt. If they are thick, I like to pound them down to about 1/2″ so they will cook faster.
3. COOK CHICKEN – Heat the oil and butter in a large skillet over medium heat. Cook for 3-4 minutes per side, or internal temperature of chicken reaches 165°. (If you haven’t downloaded it yet, grab my printable meat temperature chart!)
4. SHRED – Transfer chicken to a bowl or pan and shred with two forks. Return to the pan and add the bouillon and water. Cook and stir until heated through.
5. ASSEMBLE – Heat the refried beans and spread 2-3 tablespoons on a tostada shell. Top with cheese, chicken, lettuce, tomatoes, and any other toppings of your choice.

How to store leftover chicken tostadas:

Store all of the topping ingredients in separate containers. Diced tomatoes only last about a day, but everything else should be good for 3-4 days.

The shredded chicken will last in the refrigerator for up to five days in an airtight container.

To warm it, you can simply reheat it in the microwave, or heat it in a saucepan with a little bit of water.

You can also freeze the cooked meat for up to six months. I like to chill it first, then place it in heavy duty ziplock bags. You can either let it thaw in the refrigerator, or just heat it frozen.

If you need to serve a large gathering, you can triple or quadruple the recipe and prep all the meat ahead of time.

MORE TASTY MEXICAN DISHES:

• Cafe Rio Sweet Pork Recipe
• Chicken Fajita Rice
• Mexican Rice Casserole (One Pot)
• Cheesy Taco Pasta
• Chicken Fajita Quesadilla
• Taco Salad Recipe with Doritos
• Fajita Stuffed Chicken
• Beef and Cheese Taquitos

CHICKEN TOSTADA RECIPE

With their combination of tender chicken, crispy tortillas, and a variety of toppings, chicken tostadas are sure to become a go-to meal for your family.