If you crave bold flavors, vibrant colors, and irresistible crunch, then get excited — this “Authentic Mexican Chicken Tostadas Recipe” is the stress-free answer to your busy weeknight meal dilemmas. Whether you are new to Mexican cooking or simply want easy, reliable results, this approachable method delivers real-deal taste in every crispy bite. Packed with savory chicken, zesty toppings, and that famous tostada crunch, it’s a dish anyone can master—and everyone will want seconds of!
Firstly, who doesn’t appreciate a dish that feels festive yet comes together without fuss? Thanks to simple steps and everyday ingredients, this “Authentic Mexican Chicken Tostadas Recipe” guarantees satisfaction. Here’s even more to love: not only is it refreshingly customizable and quick to prepare, but the flavors transport you straight to the heart of a Mexican kitchen. Additionally, this meal encourages everyone at the table to mix, match, and create their perfect tostada in minutes.
Begin by combining chili powder, cumin, onion powder, garlic powder, salt, and pepper in a small bowl. Next, coat each chicken breast evenly with the spice blend. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side, then add chicken broth. Cover, reduce heat to low, and simmer for 9–12 minutes, or until fully cooked. Allow chicken to rest for 5 minutes before shredding with two forks.
While the chicken cooks, preheat your oven to 375°F (190°C). Place tostada shells directly on the oven rack for 4–5 minutes, or until extra crispy. Of course, store-bought shells can skip this step, but a quick oven toast really enhances the crunch.
Now, gather your tomatoes, lettuce, onion, cheese, crema, cilantro, and avocado. Slice, dice, and set everything out in little bowls—this makes assembling your authentic Mexican chicken tostadas recipe super simple for everyone.
Start building each tostada by spreading a spoonful of warm refried beans on every shell. Next, add a generous helping of shredded chicken. Then, pile on lettuce, tomatoes, onion, cheese, avocado, and more. Finish with crema, cilantro, and a squeeze of fresh lime juice.
Because tostadas are all about the crunch, serve them immediately. Invite friends or family to top their own — after all, that’s half the fun!
Beyond following instructions, I have some kitchen confessions! For best results, always let your chicken rest before shredding—this keeps it juicy and tender. If you want a taste boost, use chicken thighs for richer flavor. Furthermore, layering beans before chicken stops the shell from getting soggy. And don’t forget: quality tortillas make a noticeable difference!
As much as tradition matters, it’s fun to improvise. So, try these ideas:
Although tostadas taste best fresh, you can prepare the shredded chicken up to 3 days ahead. Store chicken and toppings separately in airtight containers. When ready to eat, gently reheat chicken in a skillet or microwave, then assemble—never store pre-assembled tostadas, as they turn soggy fast.
Because tostadas are so versatile, I love serving them with Mexican rice, charro beans, or a light cabbage slaw. For drinks, try fresh agua fresca or limeade. The tostadas also work as part of a festive taco bar or alongside tortilla soup for larger gatherings.
If you crave bold flavors, vibrant colors, and irresistible crunch, then get excited — this “Authentic Mexican Chicken Tostadas Recipe” is the stress-free answer to your busy weeknight meal dilemmas. Whether you are new to Mexican cooking or simply want easy, reliable results, this approachable method delivers real-deal taste in every crispy bite. Packed with savory chicken, zesty toppings, and that famous tostada crunch, it’s a dish anyone can master—and everyone will want seconds of!
Begin by combining chili powder, cumin, onion powder, garlic powder, salt, and pepper in a small bowl. Next, coat each chicken breast evenly with the spice blend. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side, then add chicken broth. Cover, reduce heat to low, and simmer for 9–12 minutes, or until fully cooked. Allow chicken to rest for 5 minutes before shredding with two forks.
While the chicken cooks, preheat your oven to 375°F (190°C). Place tostada shells directly on the oven rack for 4–5 minutes, or until extra crispy. Of course, store-bought shells can skip this step, but a quick oven toast really enhances the crunch.
Now, gather your tomatoes, lettuce, onion, cheese, crema, cilantro, and avocado. Slice, dice, and set everything out in little bowls—this makes assembling your authentic Mexican chicken tostadas recipe super simple for everyone.
Start building each tostada by spreading a spoonful of warm refried beans on every shell. Next, add a generous helping of shredded chicken. Then, pile on lettuce, tomatoes, onion, cheese, avocado, and more. Finish with crema, cilantro, and a squeeze of fresh lime juice.
Because tostadas are all about the crunch, serve them immediately. Invite friends or family to top their own — after all, that’s half the fun!
Servings 4
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make homemade tostada shells, brush corn tortillas lightly with oil and bake at 400°F (205°C) for 5–7 minutes per side. This resulting crunch is worth the small extra effort.
