Name: Quick And Easy Chicken Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 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

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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!

Click here To PIN Quick And Easy Chicken Tostadas Now…And Cook Them Up Later!

I love love love Mexican food, but if you have been reading my posts for a while, you know I am a serious wimp when it comes to anything spicy.

And one sure-fire way to control the amount of spiciness in your favorite Mexican dishes is to make them yourself!

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! And I can 100% dial down the spicy factor (and you can also 100% dial it UP if you are not a spice wimp like I am).

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.

In completely unrelated news, we have been watching the Mets play the Yankees in the “summer camp” games they have been broadcasting, and even though my Mets have lost both games so far, I have never been happier to have dinnertime interrupted by a baseball game.

I do think the Mets TOTALLY won the game when it came to filling the stands though. I loved the smiling cardboard fans! Take note, Yankees.

Meanwhile, back at the recipe…

Here’s how you make quick and easy chicken tostadas!

Preheat your oven to 400 degrees, brush both sides of tortillas lightly with some olive oil and pop them on a rimmed baking sheet.

You can use either corn or flour tortillas, but personally I like the taste of the corn ones for this. One way or the other, bake them up until they are nice and golden.

Next, sprinkle the tortillas with cheese and pop them back into the oven until the cheese is bubbling. Yep, this is getting good.

Next, saute some red onion in a skillet until it is softened, then add some chili powder (and this is your chance to make things spicier if you want to – just up the chili powder amount!).

Stir in some cooked and shredded chicken (this recipe is perfect for leftover chicken) with water and some lime juice until chicken is warmed through.

Last but not least, top each tortilla with chicken mixture, tomato, avocado, remaining onion, and parsley. You also can’t go wrong with guacamole, salsa, sour cream, etc. etc. as toppings – you be you, topping-wise.

Chicken tostadas — yumyumyum. And, let’s go Mets!!