Southwestern Chicken Tostadas
Bring bold, zesty flavors to your table with these irresistible Southwestern Chicken Tostadas! Crispy corn tostada shells are generously layered with warm refried beans, perfectly seasoned and tender shredded chicken, and vibrant toppings like shredded lettuce, juicy tomatoes, and creamy avocado slices. A sprinkle of cheddar cheese, a dollop of tangy sour cream, and a pop of fresh cilantro take this dish to the next level. Seasoned with classic Southwestern spices like chili powder and cumin, these tostadas are a delicious way to liven up your weeknight meals. Ready in just 35 minutes, this crowd-pleasing recipe is perfect for busy families or casual gatherings, especially when served with fresh lime wedges for an extra zing. Simple, flavorful, and fun to customize, these Southwestern Chicken Tostadas are guaranteed to become a staple on your dinner table!
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Recipe Information
Ingredients
- 8 Corn tostada shells
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 16 ounces Can of refried beans
- 2 cups Shredded lettuce
- 1 cup Diced tomato
- 1 cup Shredded cheddar cheese
- 1 piece Avocado
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro leaves
- 1 piece Lime
Instructions
Preheat your oven to 350°F (175°C). Arrange the tostada shells on a baking sheet and lightly toast them in the oven for 5 minutes. Remove and set aside.
While the tostada shells are toasting, season both sides of the chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before shredding or dicing it into small pieces.
In a small saucepan over low heat, warm the refried beans until heated through. Stir occasionally to prevent burning.
To assemble the tostadas, spread a thin layer of warm refried beans over each tostada shell. Top with shredded lettuce, diced chicken, diced tomato, and shredded cheddar cheese.
Slice the avocado and add a few slices to each tostada. Top with a dollop of sour cream and garnish with fresh cilantro leaves.
Cut the lime into wedges and serve alongside the tostadas for a zesty finishing touch.
Serve immediately and enjoy your Southwestern Chicken Tostadas!
Nutrition Facts
Calories |
4259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 7086 mg | 308% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 27.2 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1606 mg | 124% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4624 mg | 98% | |
*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.
