Ingredients
8 pre-made tostada shells
2 cups shredded cooked chicken (rotisserie works best)
1 can (15 oz) refried beans
1/2 cup salsa of choice
2 cups shredded iceberg lettuce
1/2 cup crumbled queso fresco or shredded Monterey Jack
1/4 cup sour cream or Mexican crema
1 lime, cut into wedges
Fresh cilantro for garnish
Optional: sliced jalapeños or radishes
Instructions
Step 1: Preheat your oven to 350°F (175°C) and place the tostada shells on a baking sheet for 3 minutes to crisp them up.
Step 2: In a small saucepan over medium heat, warm the refried beans. Stir in a tablespoon of water if they are too thick to spread easily.
Step 3: In a medium bowl, toss the shredded chicken with the salsa until evenly coated and warmed through (you can microwave this for 1 minute).
Step 4: Spread about 2 tablespoons of warm beans onto each toasted shell.
Step 5: Top the beans with a generous portion of the seasoned shredded chicken.
Step 6: Layer on the shredded lettuce, cheese, and any optional toppings like radishes or jalapeños.
Step 7: Finish with a drizzle of sour cream and a sprinkle of cilantro. Serve immediately with lime wedges on the side.
Notes
To keep the shells from getting soggy, do not assemble until you are ready to eat. Warm the beans thoroughly to ensure easy spreading.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner Dishes
- Cuisine: Mexican
Nutrition
- Serving Size: 2 Tostadas
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: easy chicken tostadas, 15 minute dinner, mexican recipe, rotisserie chicken recipes, quick weeknight meal
