Ingredients
8 corn tostada shells
2 cups shredded cooked chicken (rotisserie works best)
1 can (15 oz) refried beans
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup crumbled cotija cheese
1/4 cup sour cream
1 tablespoon taco seasoning
1 lime, cut into wedges
Fresh cilantro for garnish
Instructions
Step 1: Warm the refried beans in a small saucepan over medium heat, adding a splash of water if needed to make them spreadable.
Step 2: In a medium bowl, toss the shredded chicken with taco seasoning and a squeeze of lime juice until evenly coated.
Step 3: Lay the tostada shells on a flat surface and spread about 2 tablespoons of warm beans onto each shell.
Step 4: Top the beans with a portion of the shredded chicken, followed by lettuce, tomatoes, and cheese.
Step 5: Garnish with a dollop of sour cream and fresh cilantro before serving immediately.
Notes
Using a rotisserie chicken makes this recipe incredibly fast. Ensure you serve immediately to keep the shells crispy.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg