Easy Chicken Tostadas: A fun taco alternative!

These chicken tostadas are easy to make and a fun alternative to tacos or nachos.  Set up a topping bar, and everyone can make their own tostada work of art!

This is a favorite dinner at our house. It’s amazing how something so simple can make for such a fun meal! The chicken in this recipe can also be used to top taco salad, fill quesadillas, or serve on its own. If you want a really quick dinner, use leftover or canned chicken instead of cooking the meat. These are even better served with Quick Guacamole. Dig in!

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Chicken Tostadas

These easy chicken tostadas are a fun alternative to tacos. Top with guacamole, and enjoy!

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Rating: 3
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Course

Main

Cuisine

Mexican

Prep Time

5 minutes

Cook Time

25 minutes

Servings

-6 MetricUS Imperial

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• dash of cayenne pepper
• 8 corn tostadas (crunchy flat shells)
• 15 ounces refried beans (I use a Mexican brand if I can find it with real, live lard.)
• 1 cup Mexican blend shredded cheese
• finely shredded cabbage
• optional toppings include salsa, guacamole, diced tomatoes, and sliced black olives

Course Main Cuisine Mexican Prep Time 5 minutes Cook Time 25 minutes Servings -6 MetricUS Imperial Ingredients 1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt dash of cayenne pepper 8 corn tostadas (crunchy flat shells) 15 ounces refried beans (I use a Mexican brand if I can find it with real, live lard.) 1 cup Mexican blend shredded cheese finely shredded cabbage optional toppings include salsa, guacamole, diced tomatoes, and sliced black olives

Votes: 2 Rating: 3 You: Rate this recipe!

Instructions

1. Preheat oven to 375 degrees F. Mix olive oil, chili powder, cumin, garlic powder, salt, and pepper in a medium bowl. Add chicken and stir to coat.
2. Heat skillet over medium-high heat and spray with cooking spray (I like my 10" iron skillet best). Cook chicken approximately 7 minutes per side, until brown and cooked through. Remove to cutting board and let rest a few minutes.
3. While chicken is resting, arrange tostadas in a single layer on two baking sheets. Spread each tostada evenly with refried beans.
4. Slice chicken into thin strips, and arrange on top tostadas. Sprinkle each tostada with 2 tbsp. shredded cheese.
5. Bake in preheated oven for 8-10 minutes, until cheese is melted. Serve with desired toppings and enjoy.

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