Piling shredded chicken mixed with a few spicy ingredients on tortillas and adding some cheese and awesome toppings is guaranteed to please. If you aren’t in a tostada mood, this filling is great in all kinds of Tex-Mex variations. You can put it on nachos, wrap it in a burrito, or triple it and use it as an enchilada filling.

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Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 4 corn tortillas (some grocery stores carry already-fried tostadas)
  • ½ cup chopped onions
  • 4 ounces (1 cup) shredded chicken
  • 1-2 minced chipotle peppers in adobo sauce
  • 1 cup tomato sauce
  • 1 tablespoon adobo sauce
  • 1 (15-ounce can) black beans, drained
  • Salt and pepper
  • 1 cup shredded Cheddar cheese

Method

  1. In a small skillet, add ½ tablespoon of oil and heat over high heat. Add one corn tortilla and cook for about 90 seconds. Flip and then cook until tortilla is crispy, about another 90 seconds. Repeat process until all tortillas are fried.
  2. In a separate medium-size pan, add a drizzle of oil over medium-high heat. After a few seconds, add onions and cook until translucent and soft, about 5 minutes.
  3. Add shredded chicken, chipotle peppers, tomato sauce, adobo sauce, and black beans. Cook until slightly thick and warm, about 5 minutes. Taste for salt and pepper.
  4. For each serving, spoon chicken mixture over two tostadas. Then top generously with grated cheese and any garnishes you like.

Garnishes

  • Cilantro
  • Avocado
  • Sour cream
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