Quick and easy chicken tostadas are a great way to use up leftover chicken! Try this healthy version of this Mexican classic for supper soon and get ready for them to ask for seconds!
I love love love Mexican food, but sadly for me, really good Mexican restaurants are few and far between out here in the wilds of Northern New Jersey. And while I do love a Taco Bell Crunchwrap Supreme as much as the next girl, I also sometimes get in the mood for good old fresh-tasting chemical-free Mexican food.
So if you can’t find it, make it – that’s my motto, and so I present you with this recipe, which is a quick and easy and pretty healthy version of chicken tostadas, even though I’m 100% sure it’s not as authentic as it could be. But it tastes SO good!
Quick and easy chicken tostadas are a great way to use up leftover chicken! Try this healthy version of this Mexican classic for supper soon.You can use either corn or flour tortillas, but personally I like the taste of the corn ones for this. If you have some grilled chicken around that will work perfectly in this dish.
You are basically melting some shredded cheese on the top of your tortillas, then topping them with the cooked shredded chicken that you have heated up in an easy sauce of onion, chili powder, lime juice and water.
The kicked up chicken goes on top of the tortilla and top it off with whatever Mexican wonderfulness you like best.
We had tomato, avocado chunks and red onion…this time. I wouldn’t say no to guacamole, salsa, sour cream, etc. etc., though.
Chicken tostadas — yumyumyum.Print
Quick and easy chicken tostadas are a great way to use up leftover chicken! Try this healthy version of this Mexican classic for supper soon.
- 4 corn or flour tortillas
- 2 tablespoons olive oil
- 3/4 cup Monterey Jack cheese
- 1/2 small red onion, diced
- 1/2 tsp chili powder
- 1 cup cooked chicken breast, torn into bite-sized pieces
- Sea salt & ground pepper
- Juice from 1/2 lime
- 1 medium tomato, chopped
- 1 avocado, halved, pitted, peeled, and diced
- Chopped fresh parsley
- Preheat oven to 400 degrees.
- Brush both sides of tortillas lightly with oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes.
- Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
- In a large skillet, heat 1 tsp oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and cook until fragrant stir for another minute. Add chicken and 1/4 cup water. Stir until chicken is warmed through and liquid is almost gone, about 2 minutes. Stir in lime juice and remove from heat.
- Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and parsley.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!