Easy Chicken Tostadas
Quick Easy Chicken Tostadas are perfect for a busy weeknight dinner. These chicken tostadas use leftover chicken, and other simple ingredients, so they can be on the dinner table in less than 30 minutes!
Ingredients
- 8 tostada shells
- 2 cups cooked chicken (shredded or chopped)
- 1 can (15 oz) black beans drained & rinsed
- 1 can (8.5 oz) yellow corn drained
- 1 cup salsa
- 2 tablespoons taco seasoning
- 2 cups shredded cheese (I use Colby Jack)
- taco toppings for serving
Instructions
- Preheat the oven to 450℉. Prepare a baking sheet by lining with parchment paper or foil. * You may have to either prepare two baking sheets OR cook in two batches because you don't want the tostada shells touching or overlapping at all.
- Lay the tostada shells on the baking sheet, making sure that they are not touching or overlapping at all. Cook for 6-7 minutes or until they're nicely toasted and golden brown.8 tostada shells
- While the tostadas are baking prepare the chicken filling. In a skillet pan or saucepan, over medium-high heat, stir together the chicken, beans, corn, salsa, and taco seasoning. Cook for about 5-6 minutes or until everything is incorporated and heated through.2 cups cooked chicken, 1 can (15 oz) black beans, 1 can (8.5 oz) yellow corn, 1 cup salsa, 2 tablespoons taco seasoning
- Remove the tostada shells from the oven and place 1/2 cup of chicken filling onto each one. Top with 1/4 cup of shredded cheese.2 cups shredded cheese
- Put them back in the oven and cook for 6-7 minutes or until the cheese is nicely melted.
- Serve with your favorite taco toppings. We love shredded lettuce, chopped tomatoes, and sour cream.
Notes
Cheese : Use any variety of cheese that you want. I highly recommend shredding the cheese from a block, rather than buying the bagged shredded cheese at the store.
Make It Spicy! : Use a packet of hot taco seasoning, add additional chili powder and/or cayenne red pepper along with the taco seasoning, use Pepper Jack cheese, garnish with chopped jalapeño and hot sauce.
Taco Seasoning : You only need 2 tablespoons so there will be leftovers if you're using a packet of taco seasoning. I use a packet of mild taco seasoning because that's what my family prefers.
Corn : If you can't find the smaller sized can of corn then use half of a 15 ounce can of corn instead. You can also substitute with fiesta corn or southwestern corn for a delicious twist.
Make Your Own Tostada Shells : You will need yellow corn tortillas as well as vegetable or canola oil. Lay the corn tortillas on the baking sheet and brush each side with oil. You want enough oil so that the tortilla is shiny, but not so much that there are pools of oil on the tortilla. Bake for 5-7 minutes, flip over each tortilla, and bake for another 5-7 minutes. Prepare the recipe as directed by adding the chicken filling and cheese, and baking again.
Nutrition
Calories: 302kcal | Carbohydrates: 26g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 574mg | Potassium: 413mg | Fiber: 6g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg
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