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An image of the shredded chicken tostada on a white plate and garnished with diced tomatoes, sour cream and sliced green onions with two lime wedges on the side. The plate is set on a light blue table with an aqua linen.

Shredded Chicken Tostadas

These shredded chicken tostadas a are 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.
Course Main Course
Cuisine Mexican & Southwestern
Keyword shredded chicken, tostadas
Prep Time 5 minutes
Cook Time 30 minutes
shred the chicken 15 minutes
Total Time 50 minutes
Servings 4
Calories 416kcal
Author Elizabeth


  • 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


  • 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.


  • 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.


Calories: 416kcal | Carbohydrates: 39g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1914mg | Potassium: 742mg | Fiber: 8g | Sugar: 5g | Vitamin A: 971IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 3mg