Quick And Easy Chicken Tostadas
These chicken tostadas will be useful if you need more quick dinner ideas! The best part about this recipe is how adaptable it is. You can easily buy or make tostada shells, use pre-cooked or store-bought rotisserie chicken, and play around with various flavors and garnishes.
And if you think it doesn’t get better, these crispy chicken tostadas can even be made in advance! You just have to follow my simple storage tutorial for the best results!
For more traditional flavorful Mexican dishes, try my Aguachile Verde and Horchata De Arroz recipes. You won’t regret it!
What Are Tostadas?
Tostadas are Mexican dishes featuring crispy tortilla shells, typically made from corn or flour tortillas, deep-fried or toasted until golden and crunchy. Tostadas come in various sizes, from pizza-sized to deconstructed versions using tortilla chips.
Traditional tostada toppings resemble those found in tacos or burritos, including refried beans (usually black or pinto beans), sour cream, lettuce, onions (sliced or pickled), salsa, and cheese.
What You Need To Make Keto Chicken Tostadas
- Street taco size tortillas
- Shredded chicken
- Olive oil
- Chili powder
- Cumin
- Oregano
- Paprika
- Diced green chilies
- Salsa
- Jalapeño pepper
- Roma tomato
- Fiesta blend cheese
- Green onions
How To Make Keto Chicken Tostadas
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place keto tortillas on the sheet, brush with olive oil, and bake for 10 minutes until crisp.
2. Mix shredded chicken, chili powder, cumin, oregano, paprika, green chilies, salsa, and jalapeño in a bowl.
3. Spread chicken mixture evenly on each crisped tortilla. Top with Fiesta blend cheese and bake for another 5-10 minutes until cheese melts.
4. Garnish with chopped Roma tomatoes and green onions, serve hot, and enjoy!
What To Serve with Chicken Tostadas?
There are hundreds of different accompaniments you can serve alongside this chicken tostadas recipe. Although many of these are traditional, they can serve as a guideline for other alternatives that can work.
For example, where you should use crumbled cotija cheese for a more authentic flavor, you can also look at some substitutes like queso fresco, feta cheese, or parmesan cheese.
So, keep this in mind when looking at the following chicken tostada toppings you should try.
1. Refried Beans
As you will see in my chicken tostada recipe, I didn’t use refried beans. That’s simply because these chicken tostadas don’t need them and many people don’t love them.
That being said, there are many delicious recipes for refried beans out there and you can even buy some of your favorite canned refried beans.
2. Sour Cream Drizzle
Sour cream is another classic add-on in Mexican recipes that will incorporate a slight tanginess into your chicken tostadas. You can also try some plain yogurt or tangy mayonnaise.
3. Fresh Garnishes
There is also a wide variety of fresh garnishes you can add other than the diced tomatoes, green onions, and Fiesta cheese.
I sometimes love adding shredded fresh cilantro, lime wedges, lettuce, and chopped fresh chilies.
Making Ahead And Storing Your Chicken Tostadas
Many people don’t realize you can make chicken tostadas ahead of time, and I can’t blame them. I mean, have you ever had day-old nachos? Trust me, it’s not appetizing!
The trick with making these kinds of recipes ahead is not assembling them until the very last minute.
So, for my quick and easy chicken tostada recipe, you can premake your homemade tostada shells, season the shredded chicken, and prepare all the garnishes.
Store all of these elements separately so that they don’t make the tostada shells soggy when stored.
When you are ready to serve your chicken tostadas, re-crisp the tostada shell, add the shredded chicken breast and cheese, bake until crispy, and garnish with fresh tomatoes and green onions.
How To Store Assembled Chicken Tostadas
If you’ve already assembled the chicken tostadas and need to store some leftovers, I HIGHLY recommend removing the toppings first.
The seasoned shredded chicken can be stored in an air-tight container in the fridge. But if you store them ON TOP of the crispy corn tortilla, it will become soggy.
Store your tostada shells in a separate airtight container. This will allow you to re-crisp them before adding the toppings and reheating the chicken tostada.
The shredded chicken breasts and garnishes will last about 2-3 days in the fridge. The tostada shells will only be good for a day or two before losing all structural integrity.
Can You Freeze Chicken Tostadas?
Freeze only the uncooked corn tortillas and seasoned shredded chicken for chicken tostadas. Wrap the chicken in an airtight container and foil, and the tortillas in plastic and foil.
Both can be stored in the freezer for up to 3 months for best quality. Avoid freezing crisped tortillas and fresh toppings like tomatoes, cheese, and green onions.
FAQs On Chicken Tostada Recipe
Chicken tostadas can be tricky to eat, like tacos and nachos, too! I usually use a knife and fork because the crispy tostada shell isn’t flexible (or it shouldn’t be). You can’t fold it like a taco to eat.
So, I just break off pieces with a knife and fork and take a bite with all the elements. That being said, some people like just going for it with their hands, and I can’t argue that it’s not easier! It’s just definitely a messier meal by hand.
You can take a look at a detailed tutorial in my recipe. In short, you can either brush the corn tortillas with olive or vegetable oil and bake them in the oven, or you can deep-fry them for a couple of seconds. I prefer the oven method simply because it’s less fatty.
Cotija cheese has become easier to find over the last couple of years. Most grocery stores or health shops will have it. And I would be shocked if your local cheese store doesn’t have some in stock! If you still can’t find it, try looking online.
Quick And Easy Chicken Tostadas
Ingredients
- 6 low carbs street taco-size tortillas zero net carbs
- 3 cups shredded chicken
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon paprika
- ¼ cup canned diced green chilies
- ¼ cup salsa
- 1 jalapeño pepper finely chopped
- 1 Roma tomato chopped
- 1 cup Fiesta blend cheese
- ¼ cup green onions chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy clean-up.
- Then arrange the keto tortillas in a single layer on the baking sheet. Lightly brush each tortilla with olive oil for added crispiness. Bake in the preheated oven for 10 minutes until they reach a desirable crispness.
- Next, in a mixing bowl, combine the shredded chicken, chili powder, cumin, oregano, paprika, diced green chilies, salsa, and finely chopped jalapeño pepper. Stir the mixture thoroughly to ensure the chicken is well-coated with the spices and other ingredients.
- Remove the crisped tortillas from the oven. Spoon an even layer of the chicken mixture onto each tortilla, spreading it to cover the surface.
- Generously sprinkle Fiesta blend cheese over the chicken layer on each tostada.
- Return the tostadas to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
- Before serving, garnish each tostada with freshly chopped Roma tomatoes and green onions. Serve hot, and enjoy a burst of flavor in each bite.
