Easy Chicken Tostadas: A Quick, Flavor-Packed Dinner Everyone Will Love

If you’re in search of a fast, family-friendly dinner that delivers bold flavors, minimal prep, and plenty of customizable options—look no further than these Easy Chicken Tostadas. With crispy corn tortillas, seasoned shredded chicken, hearty black beans, melty cheese, and vibrant toppings, this recipe is a true crowd-pleaser. Whether you’re cooking for picky eaters, prepping for a game night, or craving Mexican-inspired comfort food, this dish checks all the boxes.

Why You’ll Love This Recipe

These tostadas are perfect for:

• Busy weeknights – With minimal cook time and mostly pantry staples, you can whip this meal together in about 30 minutes.

• Meal prep – The components store well, making them ideal for batch cooking or lunches throughout the week.

• Crowd-pleasing meals – They’re easy to customize with toppings, spice levels, and even protein choices.

• Budget-conscious cooks – Using canned beans, corn, and pre-cooked chicken helps keep things affordable.

Let’s dive into what makes these Chicken Tostadas your new go-to dinner solution.

Ingredients You’ll Need

This recipe is beautifully simple but still bursting with texture and taste.

• 8 corn tortillas (6-inch)

• 1 tablespoon vegetable oil

• 8.5 ounces canned corn, drained

• 1½ cups shredded cooked chicken

• 8 ounces salsa (mild, medium, or hot—your choice!)

• 2 tablespoons taco seasoning (store-bought or homemade)

• 15 ounces canned black beans, drained and rinsed

• 2 cups Colby Jack cheese, shredded

• Fresh cilantro, chopped, for garnish

• Diced tomatoes, for garnish

Kitchen Equipment Needed

You won’t need anything fancy for this one, which makes it even more appealing:

• Baking sheet

• Pastry brush or spoon (for oil)

• Skillet

• Spatula or spoon for stirring

• Knife and cutting board

• Cheese grater (if using a block of cheese)

• Can opener and colander

How to Make Chicken Tostadas (Step-by-Step)

Step 1: Bake the Tortillas

Preheat your oven to 400°F (200°C). Lightly brush both sides of each tortilla with vegetable oil and lay them flat on a baking sheet. Bake for 8-10 minutes, flipping halfway through, until golden and crispy. Keep an eye on them to avoid burning.

Step 2: Prepare the Chicken

While the tortillas bake, heat a skillet over medium heat. Combine the shredded chicken, salsa, and taco seasoning. Cook for about 5 minutes, stirring occasionally, until everything is heated through and nicely coated.

Step 3: Layer the Base

Once the tostada shells are ready, spread a layer of black beans and corn on each one. You can mash the beans slightly if you prefer a refried texture, or leave them whole for more bite.

Step 4: Add the Chicken

Spoon the seasoned chicken mixture over the beans and corn.

Step 5: Cheese, Please!

Top each tostada with a generous sprinkle of shredded Colby Jack cheese.

Return them to the oven for 5–7 minutes, just until the cheese is fully melted and bubbly.

Step 6: Garnish and Serve

Before serving, top each tostada with diced tomatoes and fresh cilantro. Want to get fancy? Add a dollop of sour cream, a squeeze of lime, or sliced avocado.

Recipe Variations and Swaps

One of the best things about tostadas is how customizable they are. Here are some great ways to make this recipe your own:

• Protein Options: Use ground beef, pulled pork, shrimp, or even crumbled tofu.

• Spice It Up: Add chopped jalapeños or hot sauce to the chicken mixture.

• Cheese Varieties: Swap Colby Jack for shredded pepper jack, mozzarella, or a Mexican cheese blend.

• Tortilla Type: Use flour tortillas if preferred, but note they won’t get quite as crisp as corn.

How to Store Leftovers

Storage:

Store the components separately to maintain the crispness of the tostada shells.

• Chicken mixture: Airtight container in the fridge for up to 4 days.

• Beans and corn: Refrigerate for 3–4 days.

• Tostada shells: Store in a zip-top bag at room temp for up to 5 days.

• Toppings: Store fresh tomatoes and herbs separately.

Reheating:

• Reheat chicken in a skillet or microwave.

• Warm tortillas in the oven at 350°F for a few minutes to re-crisp.

Avoid microwaving assembled tostadas, as they will turn soggy.

Serving Suggestions & Pairings

These tostadas shine on their own, but here are a few fun additions to round out the meal:

• Side Dishes:

  • Mexican rice

  • Cilantro-lime rice

  • Refried beans

  • Guacamole and chips

• Drink Pairings:

  • Iced horchata

  • Sparkling lime agua fresca

  • A crisp Mexican lager or a margarita for adults

• Dessert Ideas:

  • Churros

  • Tres leches cake

  • Mexican chocolate mousse

FAQ: Easy Chicken Tostadas

Can I make these tostadas gluten-free?

Yes! Corn tortillas are naturally gluten-free. Just ensure your taco seasoning and salsa don’t contain any hidden gluten ingredients.

Can I use canned chicken?

Absolutely. While fresh or rotisserie chicken has a better texture, canned chicken can be used in a pinch. Drain and shred it before heating with salsa and seasoning.

What if I don’t have taco seasoning?

Mix together 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, and a pinch of salt for a quick homemade version.

Can I freeze any part of this recipe?

You can freeze the cooked chicken mixture for up to 2 months. Let it thaw in the fridge overnight before reheating. The other components are best made fresh.

Can I make this recipe vegetarian?

Definitely! Omit the chicken and double the beans, corn, and cheese—or add sautéed mushrooms, zucchini, or bell peppers.

Final Thoughts: A Weeknight Winner

These Easy Chicken Tostadas are a life-saver when you’re craving something hearty, flavorful, and fast. They’re endlessly customizable, totally kid-approved, and simple enough for anyone to make. Whether you’re meal prepping, feeding a crew, or just treating yourself to a flavorful meal at home—this recipe is a keeper.

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