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Shredded Chicken Tostadas

Shredded Chicken Tostadas

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  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


Shredded Chicken Tostadas layered with cheese, refried black beans, roasted chicken, pico de gallo, and homemade avocado cream sauce. Perfect anytime!


Units Scale
  • Instant Pot (paid link) Whole Roasted Chicken Recipe or purchase a pre-roasted chicken
  • 46 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


  1. Begin by following instructions for the Instant Pot (paid link) Whole Roasted Chicken recipe.
  2. Slightly toast your corn tortillas then heat your refried black beans.
  3. Layer your corn tortillas with black beans then top off with shredded cheese. Top off with shredded chicken then add Pico De Gallo.
  4. 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.
  5. 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.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • 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