Who doesn’t love a stack of Tex-Mex goodness? Try these Crunchy, creamy, cheesy Chicken Tostadas tonight.
It’s no secret that I LOVE Tex-Mex. I could seriously eat it every day. Ever since I discovered the ease and deliciousness of tostada shells, Chicken Tostadas have been on our weekly menu. Sometimes I switch it up and use pulled pork or I make them vegetarian with black beans and corn. The variations are almost limitless.
A traditional tostada is a fried or baked tortilla piled with refried beans, cheese, lettuce, sour cream and any kind of meat you can think of from chicken to seafood.
One of the things I love about making these is that you can cook the chicken and heat the refried beans, but the rest is up to your friends and family. Set out a spread of all the goodies. Then, they can easily build their own meal with their own favorite toppings.
I tend to pile a little of everything on mine. I like starting with a base of refried beans because they hold everything together when you go to eat it. After that, it’s pretty much a free for all. Add some cheese, shredded chicken, lettuce, pickled onions, jalapenos, avocados and so much more!
I love to bake bone-in split chicken breasts covered tightly in the oven to make my shredded chicken, but heck, you can buy a rotisserie chicken and save yourself some time and energy. This meal is super simple, but it packs a huge WOW factor.
Chicken Tostadas
Ingredients
- 2 bone-in split chicken breasts
- olive oil
- salt and pepper
- Tostada shells
- 1 can refried black beans
- grated cheese
- salsa or pico de gallo
- avocado sliced
- pickled jalapenos
- pickled red onions
- lettuce
- sour cream
- fresh cilantro
- limes sliced
Instructions
- Preheat your oven to 375 degrees.
- Place chicken breasts in a baking dish. Brush both sides with olive oil and season generously with salt and pepper.
- Cover dish with aluminum foil. Bake for 1 hour or until the juice from the chicken run clear and chicken reaches an internal temperature of 165 degrees. Use an instant read thermometer placed in the thickest part of the breast. Let chicken cool for a few minutes. Then, shred the meat and discard the bones.
- Heat refried beans according to the instructions on the can.
- Arrange the toppings in small bowls or plates. I give a bunch of toppings in the ingredient list, but feel free to add anything else that you enjoy.
- Let your family (or guests) build their own tostadas. I usually like to put the refried beans on first because they hold the tostada together nicely.
