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Chicken Tostadas

Rated as 4.4 out of 5 Stars

"If you like Mexican far, you're going to love these piled-high tostadas! They make a quick-to-fix weekday dinner. --Janet Briggs"
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Ingredients

30 m servings
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  1. Spritz both sides with nonstick cooking spray. Place on ungreased baking sheets. Bake at 350 degrees F for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside.
  2. In a food processor, process the beans until smooth. In a saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. Sprinkle chicken with remaining chili powder and cumin. In a skillet coated with nonstick cooking spray, cook chicken over medium heat for 5 minutes or until juices run clear, stirring constantly.
  3. Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350 degrees F for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.

Reviews

Read all reviews 16
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My family and I just finished this meal and we rate it 5 stars. Modifications: I used white kidney beans because that was all I had and simply mashed them with a potato masher instead of proces...

Most helpful critical review

I'm not a big fan of this recipe - I think it relied too heavily on the spices for flavor. Too much cumin and chili powder.

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I'm not a big fan of this recipe - I think it relied too heavily on the spices for flavor. Too much cumin and chili powder.

My family and I just finished this meal and we rate it 5 stars. Modifications: I used white kidney beans because that was all I had and simply mashed them with a potato masher instead of proces...

I love tostadas! I made these vegetarian by omitting the chicken. I purchased refried black beans to save the blender step. The cumin and chili pepper we perfect. I also added salsa, corn an...

We LOVED these. I only tweaked a little. Left the blackbeans whole and cooked w/spices and salsa until very soft but I did add a whole teaspoon of chili powder and tabasco to them. I sauteed ...

My family loved it. I am not used to make chicken tostada this way, but it was well worth my time. Thank you for sharing!

SO YUMMY! I made these almost exactly as the recipe stated. (I sauteed the onions with the chicken as I dont like raw onions) I thought these were fabulous! And very easy! Would definately make ...

I wasn't blown away by the flavor profile but this was quite tastey and hit the spot. Even my two picky eaters said it tasted "yummy" and "awesome". It was easy and quick. I didn't mash the bean...

A delicious, nutritious and easy dinner that can be adapted to our household of vegetarian and nonvegetarian eaters. Made a few minor changes. Didn't mash the beans but just simmered drained bea...

We LOVED this recipe. My husband said that this dish could make a repeat performance anytime. We used slightly less spices than it said which was just perfect. Thank you Jan.