Shredded Chicken Tostadas
These shredded chicken tostadas are a great way to change up taco night.
Mexican & Southwestern
shredded chicken, tostadas
can Refried Beans
boneless and skinless (2 chicken breasts)
can Tomato Sauce
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.
Cheddar Jack Cheese, finely shredded
Diced TomatoesGreen Onions, chopped
Hot Sauce, for serving
Sour Cream, for serving