Chicken Tostadas

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: Mexican


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


  1. Preheat oven to 400 degrees.
  2. Brush both sides of tortillas lightly with oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes.
  3. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
  4. 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.
  5. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and parsley.