These shredded chicken tostadas are a great way to change up taco night. In this recipe, chicken breasts are cooked in a flavorful tomato sauce. Then it’s shredded and added back to absorb all the delicious sauce. The shredded chicken is served on crispy, corn tostadas with refried beans and topped with cheddar jack cheese, lettuce, tomatoes, green onions, sour cream and hot sauce. Delicioso!
Shredded Chicken Tostadas Ingredients
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Oil, use a neutral oil (we used canola Oil)
- 1 pound Chicken Breast, boneless and skinless (2 chicken breasts)
- 8 ounce can Tomato Sauce
- ½ cup Water
- 16 ounce 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
Prep work
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.
Make the chicken and sauce
Heat the 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. Make sure the internal temperature of the chicken is at least 165°F at its thickest part.
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.
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 tablespoon 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!
You may also like these recipes:
- Taco Hand Pies
- Shredded Beef Tacos
- Shredded Chicken Enchiladas
- Chorizo Cheese Dip
- Sheet Pan Nachos
- Refried Black Beans
Shredded Chicken Tostadas
Ingredients
- 16 ounce can Refried Beans warmed through
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Canola Oil
- 1 pound Chicken Breast boneless and skinless (2 chicken breasts)
- 8 ounce can Tomato Sauce
- ½ cup Water
- 8-10 Tostadas
Instructions
- Add the refried beans to a small saucepan. Heat 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.
- 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.
- Remove the chicken from the skillet and set on a plate or pan.
- 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 (at least 165°F at its thickest part).
- Keep the sauce at a simmer, Turn the chicken about half way through the cooking time, and stir the sauce occasionally.
- 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 when it's cool enough to handle.
- Return the shredded 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 tablespoon will do it. Add a generous amount of the shredded chicken then top with your favorite toppings.
Notes
Cheddar Jack Cheese, finely shredded
Shredded Lettuce
Diced TomatoesGreen Onions, chopped
Hot Sauce, for serving
Sour Cream, for serving
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