Chicken Tostadas

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!

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!

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!