Easy Chicken Tostadas

These family friend deliciously Easy Chicken Tostadas are a cinch to put together using ready to go tostada shells and rotisserie chicken.  A quick five ingredient Pico de Gallo, refried beans, and Mexican Blend cheese take these tasty Tex Mex tostadas to the next level.  

No one is ever late for dinner when these are on the menu.  They are a filling meal all by themselves but when a super hearty meal is needed I like to serve them with Doritos Taco Salad and Easy Mexican Coleslaw.  There is just no denying all the wonderful flavor in Tex Mex cuisine.

Why this recipe works!

• This flavor packed meal is just so satisfying.  Dress them up with what you love like guacamole, shredded pepper jack cheese, sliced black olives or sour cream.
• All the ingredients for this recipe are readily available at any grocery store and there are no special kitchen tools needed.
• With the use of ready to go crispy tostada shells and already cooked succulent rotisserie chicken this recipe is ready in less than 30 minutes.

How to make Easy Chicken Tostadas

Stir together the chopped tomatoes, onions, cilantro, minced jalapeno, lime juice, salt, and black pepper.  Then crisp your tostada shells in the oven for a few minutes.  Next spread a little bit of refried beans over the crispy shells.  Then top with a sprinkle of both cheddar and Monterey Jack cheese.  Now place back in the oven until melted.  Then top with shredded lettuce, diced chicken, pico de gallo and and a little more cheese.  For best results serve promptly.

Recipe Notes and Helpful Tips

• Any kind of cooked chicken can be used for this recipe including but not limited to rotisserie chicken, poached chicken, grilled chicken, baked chicken and sauteed chicken.
• Are you always fighting a battle with time?  If so many stores sell freshly prepared pico de gallo.  Take a look as I think you will be pleasantly surprised.
• I like to use the vegetarian refried beans as they are a little healthier and they soften better when warmed.
• Customize the toppings to suit your taste.  Try salsa, avocado, tomatoes, or jalapenos. 
• This recipe is best prepared quickly and served promptly so the tostada shells stay crisp.
• Only prepare the number of shells that that you will eat as fully prepared tostadas do not make good leftovers. Pack any refried beans, cooked chicken and pico de gallo for up to four days and treat yourself to an excellent lunch.

How to prepare fresh tostada shells

• Baked – Lightly spray both sides of each corn tortilla with an oil based cooking spray and place in a single layer on a nonstick baking sheets.  Lightly sprinkle with salt, Bake in a 400 degree preheated oven for 10 minutes flipping halfway through the baking process or until the tortillas are crispy.
• Fried – Heat about 1/4 inch vegetable oil in a heavy skillet or Dutch oven. Add one tortilla add a time and fry until crispy and lightly browned flipping halfway through the frying process.  Remove to paper towels to drain any excess oil.

Recipe variations

• Barbecue Chicken Tostadas – Combine diced chicken with a little bit of your favorite barbecue sauce.  Drizzle barbecue sauce over fully prepared tostadas.
• Ground Beef Tostadas –  Brown one pound ground beef and drain any excess grease.  Add 3 tablespoons taco seasoning and 3/4 cup water.  Simmer for about 10 minutes. Replace the chicken with the seasoned beef.
• Slow Cooker Beef Barbacoa Tostadas – Prepare the Beef Barbacoa and follow the rest of the instructions for preparing on tostadas.  Replace the chicken with the Beef.

Other Tex Mex Recipes you will love!

Easy Chicken Tostada Recipe

Fun and Easy Tex Mex Chicken Tostadas made with homemade pico de gallo, rotisserie chicken, refried beans and plenty of cheddar and Monterey Jack Cheese.  Make a delicious batch of tostadas for your family today.

5 from 10 votes

Print Pin Rate

Course: main meal

Cuisine: Tex-Mex

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 12 tostadas

Calories: 171kcal

Author: Beth Pierce

Ingredients

• 1 medium tomato diced
• 3 tablespoons finely chopped onion
• 3 tablespoons fresh cilantro chopped
• 1/2 jalapeno minced 2 tablespoons
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 12 tostada shells
• 1 16 ounce can refried beans (preferably vegetarian)
• 2 cups shredded Mexican blend
• 4 cups shredded lettuce
• 2 1/2 cups diced chicken

Instructions

• Preheat oven to 325 degrees.
• In a small bowl combine the tomatoes, onion, cilantro, jalapeno, lime juice,  salt, and black pepper. Set aside for a few minutes.
• Place tostada shells in single layer on baking sheet.  Place in oven and bake for 5-6 minutes.
• Heat beans in microwavable dish.  Spread 1 heaping tablespoon refried beans over the crispy shells.  Top with a sprinkle of cheese.  Place back in the oven until melted; 2-3 minutes.   Then top with shredded lettuce, diced chicken, pico de gallo (that you set aside), and another sprinkling of cheese.  For best results serve promptly.

Notes

• Any kind of cooked chicken can be used for this recipe including but not limited to rotisserie chicken, poached chicken, grilled chicken, baked chicken and sauteed chicken.
• Are you always fighting a battle with time?  If so many stores sell freshly prepared pico de gallo.  Take a look as I think you will be pleasantly surprised.
• I like to use the vegetarian refried beans as they are a little healthier and then seem to soften more when warmed.
• This recipe is best prepared quickly and served promptly so the tostada shells stay crisp.
• Only prepare the number of shells that that you will eat as fully prepared tostadas do not make good leftovers. Pack any refried beans, cooked chicken and pico de gallo for up to four days and treat yourself to an excellent lunch.

Nutrition

Calories: 171kcal | Carbohydrates: 12g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 318mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.