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Chicken Tostadas: An easy, fun dinner idea! #mexicanfood

Chicken Tostadas

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

  • Total Time: 30 minutes
  • Yield: 4-6 1x


Units Scale
  • 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


  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.
  • Author: Andi
  • Prep Time: 5
  • Cook Time: 25