Chicken Chile Tostadas
Elevate your taco night with these vibrant and zesty Chicken Chile Tostadas! This crowd-pleasing recipe features tender shredded chicken simmered in a flavorful green chile sauce with notes of cumin, paprika, and garlic, all perfectly layered atop crispy tostada shells. For added texture and flavor, optional refried beans act as a creamy base, while fresh toppings like shredded lettuce, juicy diced tomatoes, tangy sour cream, and a sprinkle of cilantro bring everything together. Quick to make with just 35 minutes of total prep and cook time, these tostadas shine as a versatile dish for weeknight dinners or festive gatherings. Don’t forget a squeeze of lime for that perfect finishing touch! Keywords: chicken chile tostadas, green chile chicken, easy Mexican recipes, tostada toppings, weeknight dinner ideas.
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 4 ounces Canned diced green chiles
- 0.5 cup Chicken broth
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 8 pieces Tostada shells
- 1 cup Refried beans (optional)
- 2 cups Shredded lettuce
- 2 medium Tomatoes, diced
- 1 cup Shredded Mexican blend cheese
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Season the chicken breasts with salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove chicken from skillet and let it rest for a few minutes before shredding it with two forks.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the canned diced green chiles, chicken broth, cumin powder, and paprika. Bring to a simmer and cook for 3-4 minutes, allowing the flavors to meld.
Return the shredded chicken to the skillet and toss to coat evenly in the green chile sauce. Cook for another 2 minutes, then remove from heat.
If using refried beans, warm them in a small pan or microwave until spreadable.
Assemble the tostadas by spreading a thin layer of refried beans (if using) onto each tostada shell. Top with a generous portion of the chicken chile mixture.
Garnish each tostada with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
Serve immediately with lime wedges on the side for an extra pop of flavor.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 6576 mg | 286% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 25.0 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1427 mg | 110% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3697 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
