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Shredded Chicken Tostadas

Shredded Chicken Tostadas

These shredded chicken tostadas are a great way to change up taco night. In this recipe, chicken breasts are cooked in a tomato sauce that’s flavored with a southwestern inspired spice blend. Then the chicken is shredded and added back to absorb all the delicious sauce. The shredded chicken is served on crispy, corn tostadas with refried beans. Then the tostadas are topped with cheddar jack cheese, lettuce, tomatoes, green onions, sour cream and hot sauce. Delicioso!



1 tbsp. Chili Powder

1 tsp. Kosher Salt, or to taste

1 tsp. Garlic Powder

½ tsp. Onion Powder

½ tsp. Cumin

¼ tsp. Black Pepper, or to taste

1 tbsp. Canola Oil, or use your favorite vegetable oil

2 Chicken Breast, boneless and skinless (about 1 lb.)

8 oz. can Tomato Sauce

½ cup Water

16 oz. can Refried Beans, warmed through

8-10 Tostadas


Suggested Toppings

Cheddar Jack Cheese, finely shredded

Shredded Lettuce

Diced Tomatoes

Green Onions, chopped

Hot Sauce, for serving

Sour Cream, for serving



Add the refried beans to a small saucepan. Heat the refried beans on low heat, stirring occasionally until warmed through. Keep them warm until ready to serve.


Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine, set aside.


Make the chicken and sauce

Heat the canola oil in a large, non-stick skillet over medium heat. Add the chicken to the skillet and cook about 3 minutes per side, just to get the chicken going and to brown on the outside just a little bit. Remove the chicken from the skillet and set on a plate or pan. Don’t worry that the chicken is not cooked all the way through; it will finish cooking in the sauce.


Do not wash the skillet, set it back over medium heat and add the tomato sauce, water and prepared seasoning mix, stir well to combine. When the sauce comes to a simmer return the chicken to the skillet, cover and cook 15-20 minutes on medium-low heat until the chicken is cooked through. Note: Keep the sauce at a simmer, if it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat. Turn the chicken about half way through the cooking time, and stir the sauce occasionally.


Make sure the internal temperature of the chicken is at least 165°F at its thickest part.


Shred the chicken

Remove the chicken from the skillet and continue cooking the sauce, covered on low heat.


Place the chicken on a cutting board or pan and shred using two forks.


Return the chicken to the skillet and cook a few minutes until warmed through and the sauce is absorbed, stirring occasionally.


Build the shredded chicken tostadas

Add a layer of the refried beans to a tostada, about 1 – 1½ tbsp. will do it. Add a generous amount of the shredded chicken then top with cheese, shredded lettuce, diced tomatoes, green onions and sour cream, or use your favorite toppings. Enjoy!


Makes 8-10 shredded chicken tostadas, serves about 4


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