Chicken tostadas are a delicious and easy dinner that is perfect for Cinco de Mayo, Taco Tuesday or any time!
This is yet another one of the ways I use Mexican shredded chicken. This batch was made in my Instant Pot (Amazon affiliate).
But no worries! You can also make the chicken in the slow cooker or even on the stove top. All of those instructions are included too.
But these tostadas y’all! My family gave them two very enthusiastic thumbs up.👍🏻👍🏻 Tostadas are a lot like open-faced tacos. You can add on whatever sounds good.
Allow me to suggest refried beans, Mexican shredded chicken, topped with Monterey Jack cheese.
I cook that in the oven just long enough to melt dat cheese. 😋👌🏻 And then I top it off with tomatoes, cilantro, sour cream and guacamole. 😍🙌🏻 And let me tell you, that is the best combination ever!
These chicken tostadas will be added to the easy peasy options for our dinner rotation for the foreseeable future.
I am dropping the recipe here for you all, just ahead of Cinco de Mayo. I hope you enjoy these as much as we did!
Tools Used to Make Chicken Tostadas
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- Instant Pot OR Slow Cooker OR Dutch Oven to make the Mexican shredded chicken
- Two forks fo shredding
- Box grater for shredding the cheese
- Measuring cups and spoons
- Knife and cutting board
- Baking sheets – you’ll need two if you are doing all 12 tostadas.
Chicken Tostadas Recipe
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Chicken Tostadas
Chicken tostadas are a delicious and easy dinner that is perfect for Cinco de Mayo, Taco Tuesday or any time! Chicken, refried beans, Monterey jack, tomatoes, guacamole, sour cream, cilantro (20 min. recipe)
Ingredients
- 12 tostada shells
- 1 can refried beans (I like Sprouts vegetarian refried beans, FYI.)
- 1 pound Mexican shredded chicken
- 8 ounces cheese, shredded (I like Monterey jack or cheddar jack)
- 2 roma tomatoes, diced
- guacamole and sour cream for topping
- Optional: cilantro for garnish
Instructions
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Preheat the oven to 400 degrees.
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Spread a couple tablespoons of refried beans on each tostada, using the back of the spoon to spread it around.
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Add Mexican shredded chicken on top, and sprinkle with cheese.
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Bake at 400 until cheese melts, about 5 to 7 minutes.
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Remove from oven, and top with desired toppings: tomatoes, sour cream, guacamole and cilantro.
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Serve immediately.
Recipe Notes
One serving is two tostadas.
Feel free to change up the toppings. Other suggestions: diced avocado, green onions, salsa, creamy jalapeno dressing, olives, chopped lettuce.
Nutritional information does not include guacamole and sour cream. It is approximate and was calculated using a recipe nutrition label generator.
Rich says
I’m guessing #2 should read “Spread a couple tablespoons of refried beans on each tostada” — a couple of pieces of flatware sitting on each tostada just looks weird! 😁
Marjorie @APinchOfHealthy says
Oh goodness, yes! Thank you for this. I will update it.
Christy says
These are so delicious! And so simple to make.