Shredded Chicken Tostadas are the perfect lunch, dinner, or game day idea when you’re in the mood for a great (and easy) Tex-Mex classic. Layered with cheese, refried black beans, roasted chicken, pico de gallo, and my homemade avocado cream sauce, they will be an instant hit.
Since moving to Texas my love for Authentic Mexican and Tex-Mex dishes has grown tremendously. There isn’t anything much better than biting down on a crispy corn tortilla piled high with tender and juicy roasted chicken.
Did you know? Tostadas were known to be created around 2000 years ago in Mexico around the Monte Alban ruins.
This particular recipe comes as a bonus creation based on my recent Instant Pot Whole Roasted Chicken recipe previously posted. This is an awesome option when you have chicken remaining from your chicken dinner the day before.
How to Make Chicken Tostadas:
Don’t have shredded chicken handy? No worries. You can always purchase a small roasted chicken from your local grocer that would be a perfectly feasible alternative.
Break down the meat from the whole chicken by pulling it apart into shredded pieces.
If you are using pre-fried tortillas, place them on a baking sheet and toast them for 3-4 minutes at 350°F. Don’t leave them in the oven too long, as they can burn very easily. You could also bake or fry fresh corn tortillas.
After they are good and toasted, it’s time to build your tostada.
Heat your black beans for a few minutes and set them to the side. Heating them makes it easier to spread the beans onto the corn tortilla without cracking or breaking them.
Add a layer of refried black beans to your corn tortilla then top the bean layer with shredded cheese.
Mound your shredded chicken over the cheese evenly then top off with fresh pico de gallo.
How to Make Avocado Cream Sauce:
The last thing you will need is the metaphorical cherry on top. The Cilantro Avocado Cream Sauce brings this recipe together in sweet harmony. The sauce is simple to put together as well and you can actually make your sauce ahead of time.
You will need to remove the shell and the seed from the avocado and place into a large bowl. Add all of the remaining ingredients and whip together until it is smooth. A whisk is the perfect kitchen tool for this job. It blends well and results in the creamy texture you want.
Top off your tostadas with this sauce and get ready to enjoy simple goodness.
Give these Chicken Tostadas a spot on your dinner table when you want to turn a regular dinner night into a Mexican fiesta. Plus, this is a gluten-free recipe for those that try to shy away from meals that contain gluten. Disfrutar!
Here are a few more recipes that use shredded chicken that you might enjoy:Print
Shredded Chicken Tostadas layered with cheese, refried black beans, roasted chicken, pico de gallo, and homemade avocado cream sauce. Perfect anytime!
- Instant Pot Whole Roasted Chicken Recipe or purchase a pre-roasted chicken
- 4 – 6 Hard Shell Corn Tortillas
- 10 oz. Refried Black Beans
- 5 oz. Fresh Pice De Gallo
- 1 cup Mexican Shredded Cheese
For the Cilantro Avocado Cream Sauce:
- 2 Medium Avocados
- 1 tbsp Pico De Gallo
- 1/3 cup Sour Cream
- 1 tbsp Lemon Juice
- 2 tbsp Cilantro Flakes
- 1 tbsp Parsley Flakes
- 1/2 tsp Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 2 Dash Red Cayenne Pepper
- 1/4 tsp Himalayan Salt
- Begin by following instructions for the Instant Pot Whole Roasted Chicken recipe.
- Slightly toast your corn tortillas then heat your refried black beans.
- Layer your corn tortillas with black beans then top off with shredded cheese. Top off with shredded chicken then add Pico De Gallo.
- For the Cilantro Avocado Cream Sauce, remove the shell and seed from the avocados then place in a bowl. Add all sauce ingredients into the bowl then mix together until smooth.
- Add desired cream sauce to the top of your tostadas then server immediately.
The recipe time does not include the additonal time required to roast the chicken. If you take this additonal time into account, please add another 55 minutes for prep.
- Category: Dinner
- Method: Stove Top
- Cuisine: Tex Mex
- Calories: 665
- Sugar: 1.1g
- Sodium: 265mg
- Fat: 26.6g
- Carbohydrates: 26.2g
- Fiber: 9.4g
- Protein: 78.7g
- Cholesterol: 194mg
Keywords: Shredded Chicken Tostadas, Chicken Tostadas, Roasted Chicken Tostadas, Tostadas