These chicken tostadas are the most deliciously crunchy open-faced tacos you’ll try. They’re ideal for using leftover chicken or turkey, ready in about 20 minutes, and easy to customize to your taste.
Why You’ll Love This Chicken Tostadas Recipe
I’m always looking for smart ways to repurpose leftover chicken — and holiday turkey works great here, too. These tostadas may not be strictly traditional, but they deliver in flavor and texture: crunchy tortilla shells topped with seasoned chicken, beans, salsa and melty cheese. They come together fast, are adaptable to what you’ve got on hand, and make a satisfying weeknight dinner.
- Hearty enough to be a full meal
- Quick and simple to assemble
- Uses minimal ingredients
- Offers pleasing contrast of crunchy and creamy textures
- Completely customizable to dietary preferences
Ingredient Information and Substitutions
- Chicken – Any cooked chicken will work. Shred or chop leftover or store-bought rotisserie chicken. Leftover turkey is equally good.
- Salsa – Use your preferred heat level: mild, medium, or spicy. Salsa helps flavor the shredded chicken and keeps it moist.
- Tortillas – Corn tortillas make crisp tostada shells, but flour tortillas are fine if you prefer them.
- Beans – Canned refried beans spread easily, or use well-drained black beans as an alternative.
- Cheese – Sharp cheddar melts nicely and is a convenient pantry option. Any taco-style shredded cheese will work.
- Toppings – Sour cream, sliced green onions, diced avocado, shredded lettuce, chopped cilantro, or a squeeze of lime all complement these tostadas.
How to Make Baked Tostadas
Step 1 — Toast the tortillas and mix the filling.
Preheat the oven to 400°F (about 200°C). Line a baking sheet with foil or parchment and lightly coat it with cooking spray. Arrange tortillas in a single layer, spray the tops, and bake 5–7 minutes until crisp and lightly browned.
While the tortillas bake, combine 2 cups shredded cooked chicken with 1/2 cup salsa in a bowl and stir to coat.
Step 2 — Assemble.
When the tortillas are crisp, spread about 2 tablespoons of refried beans onto each tortilla, followed by 2 tablespoons of salsa. Divide the chicken mixture evenly across the shells, then top each tostada with shredded cheddar.
Step 3 — Bake and serve.
Return the baking sheet to the oven and bake another 5–7 minutes, until the cheese is melted and everything is heated through. Serve immediately with your favorite toppings and enjoy the crunchy contrast.
Frequently Asked Questions
Traditionally, a tostada is a flat, crispy tortilla topped with beans, a protein such as chicken, fresh vegetables, crema or sour cream, cheese and salsa. The name comes from the Spanish word for “toast,” pointing to the importance of the crisp base.
How do you eat a tostada?
You can eat a tostada with a fork and knife or pick it up by hand. Both are perfectly acceptable—just be ready for some delicious crunch.
What’s the difference between a taco and a tostada?
Tostadas use flat, crisp tortilla shells while tacos typically use a soft or folded shell. The toppings and presentation are what set them apart.
Can I fry the tortilla instead?
Yes—you can shallow- or deep-fry tortillas to make tostada shells. Baking is a lighter, easier option that uses less oil.
Can I freeze leftovers?
You can freeze the chicken mixture, but avoid freezing assembled tostadas with the shells, as tortillas will lose their crunch once thawed.
Can I make these ahead of time?
Prep components in advance—bake tortillas, mix the filling, shred the cheese, and prepare toppings—but assemble and bake just before serving to maintain crispness.
Tips for Making Great Tostadas
- Don’t over-shred the chicken—mixing with salsa will break it down further.
- Lightly spray tortillas before baking to help them brown and crisp evenly.
- Give each tortilla room on the baking sheet so they crisp instead of steaming.
- Warm refried beans slightly before spreading to make layering easier.
- Shred cheese from a block for better melting, if time allows.
- Feel free to adjust ingredient amounts by taste—this recipe is forgiving.
- Make-ahead ideas: cook and shred chicken, make any homemade salsa, shred cheese, and prep toppings.
- Store leftovers separately (tortillas apart from toppings) and refrigerate for up to 3 days.
What to Serve with Tostadas
Because tostadas are filling on their own, pair them with light, fresh sides for a balanced meal. Popular options include homemade guacamole and chips, a simple Mexican-style bean salad, a layered taco salad, or a bright fruit salsa such as pineapple salsa.
Other Leftover Chicken Ideas
-
Copycat Panera BBQ Chicken Salad
-
Cheesy Chicken Enchiladas
-
Chicken Shepherd’s Pie
-
Wild Rice Chicken Soup
Chicken Tostadas — Recipe Card
Servings: 6 | Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients
- Cooking spray
- 6 corn tortillas
- 2 cups cooked shredded chicken
- 1 1/2 cups salsa, divided
- 1 can refried beans (or well-drained black beans)
- 1 1/2 cups shredded cheddar cheese
- Toppings of your choice: sour cream, avocado, green onion, cilantro, lime
Equipment
- Measuring spoons and cups
- Chef’s knife and cutting board
- Sheet pan
- Mixing bowl
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with foil and spray with cooking spray.
- Place tortillas on the pan in a single layer, spray tops lightly, and bake 5–7 minutes until crispy.
- While tortillas bake, mix shredded chicken with 1/2 cup salsa.
- When tortillas are crisp, spread about 2 tablespoons of beans on each one, then 2 tablespoons of salsa.
- Divide the chicken among the tostadas and sprinkle with shredded cheddar.
- Return to the oven 7–10 minutes until heated through and the cheese melts. Serve immediately with desired toppings.
Notes
- Avoid over-shredding chicken so it keeps a pleasant texture.
- Warming refried beans makes them easier to spread evenly.
- Keep components separate if storing leftovers; assembled tostadas will lose their crunch.
- Adjust ingredient amounts by taste — this recipe is flexible and forgiving.
Nutrition (per serving)
Approx. 230 kcal • Protein 23 g • Carbs 21 g • Fat 6 g • Fiber 5 g • Sodium varies by ingredients.
Enjoy these quick, crunchy chicken tostadas any night you need a simple, satisfying meal made from leftovers or a rotisserie chicken.