Fresh, light, and filling are words my husband used to describe one of our new favorite weeknight dinners. These tostadas are a great use of the “Mexican Shredded Chicken” from my previous post. Dinner can be on the table in 30 minutes. Using fresh salsa, cilantro, avocado, and lime will take an ordinary tostada to an extraordinary tostada. This tostada is simple to make but it’s not simple in flavors. Here’s a bonus. The oven is only on about 15 minutes after it’s pre-heated which is a consideration for warm weather months.
Shredded Chicken Tostadas on Home-Baked Flour Tortillas
-to make 4 tostadas
4 small tortillas (so many available based on your dietary goals)
olive oil
salt
1 1/2 cups of Monterey Jack cheese
1/2 can of refried beans (I used a 15 oz can of Amy’s Organic Refried Black Beans)
1 1/2 cups of “Mexican Shredded Chicken“
1 1/2 cups of shredded lettuce (1/4 to 1/2 head of iceberg lettuce depending on the size)
1 scallion, sliced thin
salsa
sour cream
avocado slices
black olive slices
fresh cilantro
lime slices
Preheat your oven to 350 degrees. Place the tortillas on a parchment lined sheet and brush both sides of the tortilla with olive oil. Sprinkle with salt and bake in the oven for 5 minutes.
After five minutes flip to bake on the other side for an additional five minutes. While the tortillas are baking gather and prepare the rest of your ingredients. Warm up beans and Shredded Mexican chicken in two small sauce pots. Slice 1/4 to 1/2 of a head of iceberg lettuce into thin strips, slice avocado, slice the scallion, mince cilantro, and open a can of sliced black olives. You can make your own salsa, buy something fresh from the refrigerator section of your grocery store, or use your favorite jar salsa. Generally speaking fresh is best, so I recommend learning to make your own. Remove the tortillas from the oven after the tortillas are done baking 5 minutes on each side.
Divide 1/2 of the cheese between the baked tortillas.
Bake 3 to 5 minutes until the cheese is melted and the tortillas finish getting crisp.
Spread warm black beans over the melted cheese.
Place one quarter of reheated chicken (or fresh from the slow cooker) over the black beans.
Add more cheese and return the the oven for another 3 or until the cheese is melted.
Add the rest of your garnishes. In the picture below you will see the two in the front with everything. The two in back belong to my husband and they don’t have the sour cream or olives.
Serve with lime slices and enjoy. I think you’ll be satisfied!
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Shredded Chicken Tostadas on Home-Baked Flour Tortillas
Directions
- Step 1 Preheat your oven to 350 degrees. Place the tortillas on a parchment lined sheet and brush both sides of the tortilla with olive oil. Sprinkle with salt and bake in the oven for 5 minutes.
- Step 2 After five minutes flip to bake on the other side for an additional five minutes. While the tortillas are baking gather and prepare the rest of your ingredients. Warm up beans and Shredded Mexican chicken in two small sauce pots. Slice 1/4 to 1/2 of a head of iceberg lettuce into thin strips, slice avocado, slice the scallion, mince cilantro, and open a can of sliced black olives. You can make your own salsa, buy something fresh from the refrigerator section of your grocery store, or use your favorite jar salsa. Generally speaking fresh is best, so I recommend learning to make your own. Remove the tortillas from the oven after the tortillas are done baking 5 minutes on each side.
- Step 3 Divide 1/2 of the cheese between the four baked tortillas. Saving the other 1/2 for another layer. Bake 3 to 5 minutes until the cheese is melted and the tortillas finish getting crisp.
- Step 4 Spread warm black beans over the melted cheese. Place one quarter of reheated chicken (or fresh from the slow cooker) over the black beans. Add more cheese and return the the oven for another 3 or until the cheese is melted.
- Step 5 Remove from oven and add the rest of your garnishes. Serve with lime slices.
