Chicken tostadas are festive and delicious, perfect for Cinco de Mayo or any celebration, and a hit at barbecues. They’re also one of my favorite ways to liven up the weeknight dinner routine. They’re as fun to make as they are to eat!
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Picture five layers of flavor piled onto crispy corn tortillas: refried beans, tender shredded chicken seasoned with Mexican spices, melty cheese, creamy guacamole, tangy sour cream, and fresh cilantro. The beauty of these tostadas is in their versatility; feel free to swap in any ingredients you like or have on hand!
Table of Contents
Ingredients for Chicken Tostadas
- Shredded Chicken: Choose cooked chicken with moist, tender meat; it can be from a rotisserie chicken, Shredded Chicken (made in a slow cooker), Chicken Tinga, or Chicken Carnitas.
- Tostada Shells: Look for store-bought tostada shells that are evenly baked to a golden brown for the best crunch and flavor or make your own (More on this below). Or see this Mini Chicken Tostadas recipe for a bite-size version made with round tortilla chips.
- Refried Beans: Whether using store-bought or homemade (like my recipes for Homemade Refried Beans with pinto beans or Refried Black Beans or my Slow Cooker Pinto Beans). Be sure the beans have a creamy texture and are well-seasoned.
- Cheese: Choose sharp cheddar for a bold taste, Monterey Jack for a milder flavor and good melting, or Queso Fresco for a crumbly texture and fresh taste.
- Lettuce: Opt for iceberg or romaine lettuce; look for crisp, fresh leaves to add a refreshing crunch.
- Tomato: Choose ripe, firm tomatoes for juiciness and flavor.
- Pico de Gallo: Make homemade Pico de Gallo or choose a store-bought version that is chunky and vibrant. Or use your favorite salsa.
- Avocado: Look for ripe avocados for the best flavor and creamy texture – they should be slightly soft to the touch, but not mushy.
- Sour Cream: Use full fat sour cream for richness or Mexican Crema for its tangy, smooth consistency.
- Cilantro: Look for fresh, vibrant green leaves with no wilting, to add a burst of herby freshness.
- Lime Wedges: Pick limes that are firm and heavy for their size for juicy wedges to squeeze over the tostadas.
Homemade Tostada Shells are Better
When you make these, I recommend making your own Tostada Shells (recipe and step by step video where I’ll show you the trick for making them flat). 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.
Versatile Chicken Choices
For the chicken, you have lots of options: Chicken Tinga (made in one pot with boneless skinless chicken breasts), Chicken Carnitas or plain Shredded Chicken (both are made in the slow cooker), or a store-bought rotisserie chicken.
If you can, I recommend making one of the seasoned chicken options a day in advance. The flavor improves by the next day, it reheats well, and it’s one less thing to do when you make these tostadas.
How to Build the Perfect Chicken Tostada
To assemble the tostadas: Spread a thin layer of warm refried beans over a crispy tostada shell. Add your choice of chicken, sprinkle with cheese, and top with shredded lettuce, diced tomato, and avocado slices.
Finish with a drizzle of sour cream and a sprinkle of fresh cilantro. For an extra burst of flavor, squeeze a lime wedge over the top. Dig in!
More Favorite Mexican Food Recipes
Chicken Tostadas
Video
Ingredients
- 1 pound shredded chicken see recipe note #1 for options
To Make Tostadas
- 12 tostada shells store bought or homemade Tostada Shells, warmed if desired
- 1 can refried beans (16-ounce can or 2 cups Homemade Refried Beans or Refried Black Beans), warmed
- 3 ounces shredded sharp cheddar cheese or Monterey Jack or Queso Fresco
- 2 cups shredded lettuce iceberg lettuce or romaine
- 1 cup finely diced tomato
- pico de gallo or other salsa, to taste
- 2 large avocados peeled, pitted and thinly sliced
- sour cream or Mexican Crema, to taste
- chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
- Warm shredded chicken, refried beans and tostada shells separately as desired.
To Assemble Tostadas
- Spread a thin layer of warm refried beans onto one tostada shell and follow with a thin layer of chicken. Sprinkle with cheese and top with lettuce, tomato, salsa, avocado slices and sour cream as desired. Repeat with remaining tostada shells. Garnish with cilantro and serve with lime wedges.
Notes
- You have lots of options for the chicken: make vibrantly flavorful Chicken Tinga or Chicken Carnitas or season plain Shredded Chicken to taste with salt, pepper and Mexican spices or use meat shredded from a rotisserie chicken.
- Note that nutrition information does not include toppings without specified amounts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!