These chicken tostadas are perfect served as a simple weeknight meal or when you want to wow guests without spending all day in the kitchen. Just the right amount of smoky spiciness from the peppers and a nice creaminess from the cheese.


Recipe Summary

15 mins
30 mins
15 mins
4 tostadas


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.

  • Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.

  • While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.

  • Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.

  • Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

Cook's Note:

Leftover canned chipotle peppers can be spooned into airtight container, or into ice cube trays, and frozen up to several months. Thaw in refrigerator overnight before using as directed. If freezing in ice cube trays, transfer frozen cubes to a freezer-proof resealable plastic bag, then seal bag and store in freezer until ready to use.

Nutrition Facts

403 calories; protein 24.6g; carbohydrates 16.7g; fat 27g; cholesterol 100.7mg; sodium 452.2mg. Full Nutrition