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Nutrition Facts
Serving Size 1 (341g) Recipe makes 4 servings The following items or measurements are not included below: tostadas
Calories 295
Calories from Fat 207		(70%)
Amount Per Serving		%DV
	Total Fat 23.1g	35%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 514mg		21%
Potassium 383mg		10%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 1.7g	6%
	Sugars 5.0g
Protein 14.0g		28%
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Chicken Tostadas

Recipe #319787 | 15 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Aug 15, 2008

This is a typical fast and tasty meal that I can whip out in a moments notice and usually without sweating! lol Great on a really hot day or any day! This is also great tucked inside a hard or soft taco shell. Feel free to alter the vegetables to your favorites and / or what you have on hand. This is also great with some fruit tossed in. Try some chopped peaches or pineapple or anything you might like. Go tropical and try mango or papaya! Add what you like, but most importantly..... Enjoy!

SERVES 4 (change servings and units)

Ingredients

4 tostadas (flat and crispy corn tortilla shells)
1 cup cooked chicken (the frozen chicken breast strips work well here too)
4 cups lettuce, from a bagged salad
1 pint cherry tomatoes or 1 cup tomato, chopped
1/2 cup ranch salad dressing (or your favorite dressing)
1/2 cup Mexican blend cheese, shredded
1 avocado, peeled and cubed (optional)
1/2 cup red onion or sweet onion, chopped
1 cup refried beans (optional) or black beans, drained (optional)
1/2 cup black olives (optional)

Directions

1
Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
2
Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
3
Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

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Featured Reviews for This Recipe

From: lazy gourmet

On Jun 12, 2009

This was really good and incredibly easy! This would be a great meal for hot days when you don't want to have to leave the oven on for an hour. My husband has requested I put this on my "make a lot" list! Thanks for sharing this!

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From: mary winecoff

On Mar 14, 2009

I used some left over chicken in this (my kids hate leftovers and I have to disguise them). I heated the refried beans and chicken ahead of time and placed them on the table with salsa, cheese, avocado, red onion, lettuce, tostada shells etc. Everything was gone in minutes. This got 5 stars from my boys. Made for Beverage Tag.

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From: seesko

On Jan 3, 2009

Loved these. I made pretty much as stated. I I always cook a bunch of chicken on Sundays and cut it up to be used for salads and such, so I used that. I used corn toritillas instead of tostado shells, fat free refried beans, low fat cheddar, and low fat sour cream in place of ranch. I topped it with lettuce, tomaoes, avacado. Paired with a side of spanish rice. Next time I make these I probably will throw the rice on the tortilla as well and roll it up like a burrito. Thanks for a tasty, quick , and healthy meal. Made for bevy tag 2008.

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