Chicken tostadas recipes

Ingredients

**For the Chicken:**

* **2 cups** cooked shredded chicken (rotisserie chicken works perfectly)

* **1 tbsp** olive oil

* **1** small onion, diced

* **2 cloves** garlic, minced

* **1 tsp** ground cumin

* **1 tsp** chili powder

* **½ cup** chicken broth or tomato sauce

**For Assembly:**

* **6–8** corn tortillas

* **Vegetable oil** for frying (or use store-bought tostada shells)

* **1 can** refried beans, warmed

* **Toppings:** Shredded lettuce, diced tomatoes, diced onion, shredded cheddar or cotija cheese, sour cream, and salsa.

---

**Directions**

#### **1. Make the Tostada Shells (If frying your own)**

1. Heat about ½ inch of vegetable oil in a skillet over medium-high heat.

2. Once hot, fry tortillas one at a time for **1–2 minutes per side** until golden and crisp.

3. Drain on paper towels and sprinkle lightly with salt while warm.

#### **2. Prepare the Chicken Filling**

1. Heat olive oil in a skillet over medium heat. Sauté the onion until soft (about 5 minutes). Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.

2. Add the shredded chicken and chicken broth/tomato sauce.

3. Simmer for **5–7 minutes** until the liquid is mostly absorbed and the chicken is flavorful and moist.

#### **3. Assemble**

1. Spread a layer of warm refried beans on a crispy tostada shell.

2. Top with a generous amount of the seasoned chicken mixture.

3. Add toppings in layers: lettuce, tomatoes, cheese, sour cream, and salsa.

---

Tips for Success

* **Prevent Soggy Shells:** Assemble tostadas **immediately before serving**. If you add the beans and chicken too early, the shell will lose its crunch.

* **Bake Option:** For a lighter version, brush tortillas with oil and bake at **200°C (400°F)** for 8–10 minutes until crisp.