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Chicken Tostadas

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Chicken Tostadas
8 Tostadas Easy
Total: Active:
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Ingredients (13)

  • For the Chicken
  • Chicken Breasts - 2
  • Chipotles in Adobo Sauce - 1 can
  • Diced Tomatoes - 1 Can
  • Toppings
  • Corn Kernels (fresh or frozen) - 1 cup
  • Diced Tomatoes - 1 cup
  • Chopped Cilantro - 1/4 cup
  • Avocado - 1 large, diced
  • Jalepeno - 1, seeded and diced (optional)
  • Queso Fresco - 1 cup, crumbled (can also use Monterey Jack or Cheddar)
  • Small Corn Tortillas - 8
  • Vegetable Oil, for frying
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To me, Mexican food is all about the condiments. I listed my favorites here, but if you have a favorite salsa or type of cheese, use it! Its full of fresh garden veggies, but still tastes like it should be bad for you! To make this easy for a weeknight dinner, you can cook the chicken in advance.


  1. 1(Can be done a day ahead) Preheat oven to 350 degrees. Put chicken breasts in a baking dish, pour chipotles and tomatoes over. Cover dish and cook through, about 30-45 minutes. Remove from oven and take the breasts out of the sauce. Use a traditional or immersion blender to puree the sauce. Lightly chop or shred the chicken. Add back in a little of the sauce to keep chicken moist (sauce will be spicy, use chicken broth if you don’t like heat). Store sauce and chicken separately if doing this step ahead.
  2. 2Chop all of your vegetables, crumble the cheese, and make sure your condiments are ready. For an extra special touch, put corn kernals in a skillet over medium heat for about 5-10 minutes, shaking occasionally, until browned. Use extra sauce from the meat as a “hot sauce” if desired.
  3. 3Heat oil in skillet to approximately 350 degrees. Fry tortillas on both sides, about a minute per side, until the edges begin to brown. Put on paper towels until all are fried.
  4. 4Assemble your tostada! I like to start with meat, and put cheese right on top so it softens (queso fresco won’t melt). Continue to top with tomatoes, avocado, corn, jalepenos and cilantro!
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