Chicken tostadas are a festive and delicious Cinco de Mayo party food (or any party or BBQ for that matter!). But they're also a great way to break out of a boring weeknight dinner routine. Fun to make and fun to eat!
Imagine five layers of flavor piled onto crispy corn tortillas. This version has refried beans, tender shredded chicken with Mexican spices, cheese, guacamole, sour cream, and fresh cilantro. But it’s entirely versatile, swap in any ingredients you like!
When you make these, I recommend making your own Tostada Shells (recipe and step by step video). They're so simple, perfectly flat and crisp, and baked not fried! All you need are corn tortillas, a little oil, and a baking sheet with an oven-safe rack. Try them once, and you'll never go back to the store bought version.
Flavor and Convenience Tip!
For the chicken, you have lots of options. I've included my recipe for Chicken Tinga below (made in one pot with your choice of boneless skinless chicken thighs, chicken breasts (bone-in skin-on or boneless skinless), Chicken Carnitas (made in the slow cooker) or rotisserie chicken / shredded chicken - see recipe notes for more.
If you can, I recommend making the chicken a day in advance. The flavor is even better the next day, reheats well, and is one less thing to do the day you make these tostadas. (Chicken Tinga also freezes well. We always have it on hand for Chicken Tinga Tacos, another weeknight dinner favorite.)
Chicken Tostadas for Parties
Full size tostadas are just right for dinner, but they can be tricky at parties. So how about a miniature version instead?
When we’re having friends over, I love to serve appetizers that are just a bite or two and don’t require silverware. I mentioned in this Pork Carnitas Tostadas post that with full-size tostadas, I tend to get carried away. Stacking them so high that taking a bite invariably means toppled toppings. Which is fine when it’s just Keith and I, but not great for parties.
That's where round tortilla chips come in. Pile on the toppings and you have bite size chicken tostadas! You can pop one into your mouth in one bite, sans mess, particularly if you can find 2-inch diameter tortilla chips. Just think of the possibilities!
I recommend a bottom layer of refried beans to help the toppings adhere, but from there you could layer the tostadas with seasoned ground beef or turkey, pork carnitas, carne asada, or a vegetarian version with roasted zucchini and peppers. And, for me, fresh cilantro, sour cream (or Mexican crema) and guacamole are a must! Make your favorite version of guacamole for this, or for a quick solution, make my Salsa Guacamole that’s just avocado, pico de gallo, fresh lime juice, and salt.
To serve these, you can assemble them ahead of time.
Or create a tostada bar for your guests to assemble their own.
Either way, these bite-size chicken tostadas will be a hit at your next celebration!
More Favorite Mexican Food Recipes
Chicken Tostadas Recipe Video
Chicken Tostadas
Ingredients
- 14 ½ ounce can diced fire roasted tomatoes with juice
- 1 small white onion finely chopped
- 4 cloves garlic finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chipotle hot sauce or more to taste
- 1 teaspoon chipotle chili powder
- salt and freshly ground black pepper to taste
- 1 ½ pounds boneless skinless chicken thighs or boneless skinless chicken breasts
Easy Guacamole
- 1 large avocado or 2 small, cubed
- ⅓ cup pico de gallo
- 2 tablespoons fresh lime juice
- kosher salt to taste
Tostadas and Toppings
- 60 2-inch round tortilla chips fewer if the rounds are larger, or 10-12 Full Size Tostada Shells
- 16 ounce can refried beans warmed
- 3 ounces shredded sharp cheddar cheese or Monterey Jack or Queso Fresco
- sour cream or Mexican Crema
- chopped fresh cilantro
Instructions
- Stir together tomatoes, onion, garlic, cumin, oregano, and chili powder in a large saucepan over medium heat; bring to boil. Add chicken thighs (or boneless skinless chicken breasts if you prefer) and season with salt and pepper. Stir to coat chicken with tomato mixture then spread into an even layer. Reduce heat and cover; keep at a low simmer for 35-45 minutes, until chicken is tender and easy to shred. Transfer chicken to cutting board. Increase heat and return sauce to boil; cook, stirring occasionally, until most of the liquid has evaporated (it should look like a very thick salsa), 8-12 minutes. Remove from heat.
- While sauce reduces, shred chicken into bite size pieces using two forks. (If making bite-size tostadas chop shredded chicken into pieces small enough to fit on the chips without hanging over the side.)
- Once sauce has reduced, return chicken to sauce and place over medium heat; cook and stir until heated through. (If it looks like more sauce than you want, transfer ⅓ to ½ of it to a separate bowl, stir the chicken into the remaining and add back sauce until you reach your desired consistency.)
- To make the guacamole: In a large bowl, mash together avocado, pico de gallo and fresh lime juice. Season to taste with salt.
- To assemble bite-size tostadas: on one chip, spread about a teaspoon of warm refried beans followed by a large pinch of chicken, pinch of cheese and a small dollop each of guacamole and sour cream. Sprinkle with fresh cilantro if desired. Repeat with remaining chips. (You can also do this assembly style, adding the layers in order to a whole tray of chips.) Serve.
- To assemble full-size tostadas: spread on a thin layer of warm refried beans followed by a thin layer of chicken. Sprinkle with cheese and top with guacamole and sour cream. Sprinkle with fresh cilantro if desired. Repeat with remaining tostada shells.
Notes
- Note that the nutrition information is for each bite-size chicken tostada. If you make 12 full-size tostadas (using the Tostada Shells) with the same proportion of toppings, they'll have ~250 calories each.
- If you prefer to use bone-in skin-on chicken breasts see my Chicken Tinga post for detailed instructions. To use Shredded Chicken, or rotisserie chicken for this recipe, follow the instructions for the sauce, but reduce the covered cooking time to 20 minutes. Then reduce the sauce uncovered until thickened to the consistency of a thick salsa. Stir in shredded chicken; reduce heat and simmer 5-10 minutes to reheat the chicken and allow it to soak up plenty of flavor.
I love the bite size chicken Tostasas but am unable to find the 2 in. Size in our stores. Can these just be cut from a 6 in. Size and then baked as per the recipe?
Hi Sharon! Just to be clear - the small rounds are tortilla chips, not store bought mini-tostada shells. I bet if you look around at your local grocery store you'll be able to find round tortilla chips. You could make a baked version from scratch, but it would be pretty time consuming and you'd likely need to bake them for a shorter amount of time than full size corn tortillas.
Wow - so much flavor in these little tostados! Marissa, I am not embarrassed to say I would finish that whole platter if you asked me to pass it around at a party!
I hear ya, Shashi! So hard to stop eating them. 🙂
Absolute..perfect recipe....and it looks are perfect & too delicious as well....i can't wait to try it....Thanks for sharing...!
My pleasure, Samantha! Hope you love them! 🙂
This might just be my family's favorite type of dinner. We all love it. (I just knew I'd see your yummy Chicken Tinga in a new delicious recipe!) 🙂 ~Valentina
That's so sweet, Valentina. Thank you!!
Perfect combination of textures Marissa! These would be a hit for Cinco de Mayo. Delicious!
Thanks so much, Mary Ann!
I can see the crunch and taste the flavours already!! This have got to happen soon, Marissa! They look incredible and I know they'll be devoured in 2 minutes flat 😉 Happy weekend!
Love to hear that, Dawn! Happy weekend to you! 🙂
I love the idea of keeping packs of chicken tinga frozen for quick reheating meals! These tostadas look delicious, Marissa. I'm a huge fan of guacamole, lime and cilantro...and I see all of those here! Yum!!
Yes, so convenient! Thanks so much, David!
Oooh, I love making a meal out of little bites and these are right up my alley! So many delicious flavors going on, each bite is like a little party!
Yes! Well said, my friend. 😉
I swear I commented on these, Marissa... but maybe I just drooled all over them numerous times on social media and all the drool got to my brain and I just THOUGHT I commented on them here. Obviously these marvelous mini tostadas deserve a comment EVERYWHERE, because they are just EVERYTHING! I'm a huge tostada fan, but I am totally swooning over the fact that you made them miniature!!! That definitely means I can stuff more of them in my pie hole at once, which is always a win! Can't wait to make these! Pinned! Cheers, friend! xo
Cheyanne, you just make me happy, what can I say. xoxo
Oh my - I love the idea of a Tostada Bar! These bite-size morsels are just perfect for entertaining! I predict these will be a very popular appetizer at our house this summer!
Awesome! Come on over, Annie. We'll make it a party. 🙂
These tostadas look so delish and love how easy they are! Your pics are beautiful too Marissa. We had to postpone our Cinco de Mayo party until the 19th due to bad weather here in NH on the 5th, but good for us because now I can put this recipe on the apps menu! Woohoo and pinning! 🙂
I love it that you postponed it - Happy Diecinueve de Mayo! 😉
Had to stop by and say I LOVE these. Any type of small, hand held treat is a winner and these are right up my alley. Hope you're having a blast in Hawaii!
Thank you, my friend! It sure is beautiful here... 🙂
I think I'll make a bunch of these just for me!
I wish I could make a batch for you!! I miss you...xoxo
These tostadas look pretty, Marissa! I love the idea of a tostada bar - more fun for guests = less work for us. I think that would be a great idea to have the guests clean the place after the party too. Totally make sence:)
haha, I like the way you think Ben!! 🙂
These are brilliant!! I absolutely love all those flavors in one single bite...I could definitely see these beauties becoming dinner lickety split! Happy Cinco de Mayo!!
Thank you so much, Julia!
So. Stinking. Cute. And so delicious, too! These are peeeerfect for a cinco de mayo party! 🙂
Thanks Karly!!
Oh my gosh, these look incredible, Marissa! Talk about the perfect appetizer to serve along with some Mexi-beers or margaritas on Cinco de Mayo! I agree with you that bite-size is best when it comes to parties. Sure, it takes a little longer to prep the small bites, but it's totally worth it in the long run as you aren't wearing your food. 🙂 Love this recipe, and I hope you have a wonderful Cinco de Mayo tomorrow, my friend!
So sweet, thank you David!
Hi Marissa. I love the idea of bite sized tostadas. Small hand held food is so much more fun. Question, you don't list chicken in the ingredients...how much did you cook? Not being critical my friend. We are having tacos or enchiladas and I found a recipe for a Chocoflan that is made in a bundt pan and ends up with a moist chocolate cake topped with a creaming caramel covered flan once it is inverted. I will let you know if it works. 🙂
Dorothy, thank you! I suppose it is an important detail to list the amount of chicken, lol! I've updated the recipe - 6 boneless skinless chicken thighs or 3 half-breasts.
That chocoflan sounds so delicious - I'd love to hear how it goes!!
Ooh this looks so much fun!! I love this as a party idea 😀 Every year I think I should do something for Cinco de Mayo but I always forget with mother's day around that time too!
It's true! They're so close...I'd love to see the twist you'd put on these for a party, Lorraine!
I'll have a whole tray please!!! <3 These seriously look amazing. I'm so hungry now! P.S. I'd love to be a guest at one of your parties any day!
aww...what a sweet comment, Beeta! You'll ALWAYS be invited to my parties!