These chicken tostadas are loaded with sour cream, refried beans, chicken, cheese, green onions, lettuce and hot sauce, all on a baked corn tortilla.
Course: Main Course
Keyword: taco, tostada
Servings: 8tostadas (or more)
3cupschicken, chopped into tiny pieces (about 1 1/2 lbs.) or ground chickensee notes
1can(16 oz.) refried beans
1-2tbsptaco seasoning, divided, to tastefor the chicken and refried beans
2tbspwater (for the beans)
hot sauce, for refried beans and for a topping (optional)see notes
season salt and cooking spray for baking the tortillas- optionalsee notes
Additional Tostada Toppings (suggestions)
green onions, chopped
Heat your oven to 425 degrees. Take your tortillas and lay them out on the rack. (Rack placed in center of your oven). Lightly spray with a little bit of cooking spray and sprinkle with some season salt (lightly). Set timer for 4 minutes.
After 4 minutes, flip the tortillas over to the other side and flatten them out as needed if they have started to curl around the oven racks. Set timer for 2 minutes and let bake again.
After the 2 minutes, flip the tortillas again, flatten them as need and rotate the tortillas front to back if needed (my oven cooks hotter in the back) so they bake evenly. Bake for an additional 2 minutes (set your timer). After the 2 minutes, the tortillas should be crispy and starting to brown. If they are not, then watch them closely, and bake until they are doen to your liking. Remove them from the oven and set aside,
Cut up your chicken in to tiny pieces. Place in a skillet and cook on medium heat. Add 1/2-1 tbsp. of taco seasoning to the chicken and mix well. Let the chicken cook until it is done and then add more seasoning if needed. (I always use 1 tbsp. of taco seasoning). You can also use ground chicken and season it the same way.
Heat your beans on medium-low heat until warmed through. Add 1/2-1 tbsp. taco seasoning, 2 tbsp. water and hot sauce to taste. I use 1/2 tbsp. taco seasoning but you can use more or less (or none).If you want smoother refried beans, (this is how I prefer them) then add the 2 tbsp. of water (less if you want your beans really thick), 1/2 tbsp. taco seasoning, and a dash of hot sauce. You can add more taco seasoning, or hot sauce to taste. Then using a hand mixer, mix the beans until smooth. (A blender or food processor works too)
To Make Your Tostada
Take your crispy baked tostada (corn tortilla) and spread 1-2 tbsp. (or more) of sour cream on your tostada.
Spread 1-2 tbsp. (or more) refried beans, right on top of the sour cream. Spread it evenly. It is ok if the beans and sour cream mix together.
Top with about 1/4 cup of cooked chicken, spread evenly on top.
Top with shredded cheese.
Top with additonal toppings of your choice. We love green onions, lettuce, hot sauce and tomatoes (sometimes tomatoes).
You can use 3 cups of ground chicken for this recipe if you don't want to take the time to cut up chicken, and then just season it like the recipe states.
You do not have to blend/mix your refried beans with a hand mixer to make them smooth, and you don't even have to season them like the recipes states. It is all optional.
You will use the taco seasoning for cooking/seasoning the chicken and for seasoning the refried beans. I use 1 tbsp. for the chicken and 1/2 tbsp for the refried beans but you can use more or less to taste.
I use hot sauce for the refried beans and as a topping. But this is optional.
This recipe makes 8-12 tostadas depending on how much of the toppings you use. I can always get 12 tostadas out of the chicken and refried beans.
Top the tostada with whatever toppings you like.
You do not have to spray your corn tortillas with cooking spray or season them with season salt. This is optional. You can also fry your corn tortillas. You can see how I fry my corn tortillas by going to my Enchilada Taco post.