These shredded chicken tostadas are a great way to change up taco night. In this easy recipe, chicken is cooked in a flavorful tomato sauce that’s seasoned with a southwestern inspired spice blend. Then it’s shredded and added back to absorb the delicious sauce. The tostadas are layered with refried beans, shredded chicken and traditional taco toppings.
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Instructions
- Chicken – Use boneless, skinless chicken breast for this recipe.
- Spices – Chili powder, garlic powder, onion powder, cumin, salt (we use kosher salt), and black pepper.
- Oil – We’re not cooking at a high temperature so use your favorite neutral oil (we use canola oil).
- Pantry – Canned tomato sauce
- Tostadas – Are crispy, golden corn disks, like a taco shell but flat. Find tostadas in the international section of large grocery stores and/or where you find flour tortillas.
- Refried Beans – Use canned refried beans if desired, there are some decent ones on the market. Or, if you prefer make homemade refried beans they take just a few minutes.
- Topping Ideas – Shredded cheese, shredded lettuce, diced tomatoes, fresh salsa, sliced green onions, sliced avocado, guacamole, restaurant style salsa, hot sauce, sour cream
Prep work
The prep for these chicken tostadas is quick and easy! Start by making a seasoning mix to avoid standing over a hot skillet measuring out spices. Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine. Gather and measure out the remaining ingredients, that’s it.
Instructions
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, add the chicken. Cook for 3 minutes without disturbing. Turn each piece and cook another 3 minutes to brown on both sides.
Take the skillet off the heat and move the chicken to a plate or pan. Don’t worry that it is not cooked all the way through because it will finish cooking in the sauce. We just want to get it going.
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, along with any juices collected on the plate. Cover and cook 15-20 minutes on medium-low heat until the chicken is cooked through. Use an instant read thermometer to make sure the internal temperature is at least 165°F at its thickest part.
Remove the chicken from the skillet and set on a cutting board. Leave the sauce, covered, on low heat. Let the chicken cool for a few minutes so that it’s no longer steaming. Then, shred it using two forks. Return the chicken to the sauce.
Stir well to combine and let the chicken soak up the sauce. Let it cook on low heat for a few minutes until warmed through, stir occasionally.
In the meantime, warm the refried beans. Add the refried beans to a small saucepan. Heat on medium-low to low heat until warmed through. Keep warm until ready to serve.
Build the chicken tostadas
Add a layer of refried beans to the tostada, 1½ – 2 tablespoons should do it. Next, add a heaping ¼ cup of shredded chicken, then add your favorite toppings and enjoy. Makes approximately 8 tostadas.
You may also like:
- Shredded Chicken Enchiladas
- Refried Black Beans
- Ground Beef Tacos
- Huevos Rancheros
- Shredded Chicken Nachos
Shredded Chicken Tostadas
Ingredients
- 1 tablespoon Chili Powder
- 1 teaspoon Salt we use kosher salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Oil use your favorite neutral oil (we use canola oil)
- 1 pound Chicken Breast boneless, skinless and trimmed of fat
- 8 ounce can Tomato Sauce
- ½ cup Water
- 16 ounce Refried Beans warmed through
- 8-10 Tostadas
Instructions
- Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
- Heat the oil in a large, non-stick skillet over medium heat.
- When the oil is hot, add the chicken. Cook for 3 minutes without disturbing. Turn each piece and cook another 3 minutes to brown on both sides.
- Take the skillet off the heat and move the chicken to a plate or pan. Don’t worry that it is not cooked all the way through because 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, along with any juices collected on the plate. Cover the skillet and cook 15-20 minutes on medium-low to low heat until the chicken is cooked through.
- Keep the sauce at a simmer. Raise or lower the heat as needed. Turn the chicken halfway 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.
- Remove the chicken from the skillet and leave the sauce, covered on low heat.
- Place the chicken on a cutting board and let it cool enough so that it is not steaming. Shred it using two forks.
- Return the chicken to the skillet and cook a few minutes until warmed through and the sauce is absorbed, stir occasionally.
- In the meantime, warm the refried beans. Add the refried beans to a small saucepan. Heat on medium-low to low until warmed through.
Build the Tostadas
- Spread 1½ – 2 tablespoons of the refried beans on a tostada. Next, add a heaping ¼ cup of the shredded chicken then add your favorite toppings and enjoy.
- Makes approximately 8 tostadas.
Notes
- Topping suggestions: shredded cheese, shredded lettuce, diced tomatoes, sliced green onions, sliced avocados, guacamole, hot sauce, sour cream
- The toppings are not included in the nutrition calculation.
I love how easy you make your recipes. I have yet to make a recipe I don’t like.
Hi Maria,
Thank you for your kind comment, it means a lot to me.