Chicken Tostadas
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4-6 servings
- 4 (6-inch) corn tortillas
- 3 tsp. olive oil
- 1 cup refried beans, canned or homemade (see recipe below)
- 1 small red onion, diced
- 1/2 tsp. chili powder
- 2 cups shredded (cooked) Rotisserie chicken
- juice from 1 lime
- grated cheddar (or Monterrey Jack) cheese
- shredded lettuce
- tomato (seeded and diced)
- avocado (halved, pitted, peeled, and diced small)
- fresh cilantro (stems removed and chopped)
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Preparation
Step 1
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Remove, and top each tortilla with 1/4 cup refried beans, and then sprinkle with some shredded cheese. Return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
Step 2
In a large skillet, heat 1 teaspoon oil over medium-high. Add half of the diced red onion and cook 3-5 minutes or until softened. Add chicken, chili powder and lime juice. Season to taste with salt and pepper. Cook until chicken is warmed through (about 2 minutes).
Step 3
Then divide chicken among the tortillas and place on top of the melted cheese. Continue to layer on the lettuce, diced tomato, avocado, remaining onion, and cilantro. Serve warm.
Step 4
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Chef's notes
Recipe adapted from Everyday Cooking.
