Description
Make delicious Easy Chicken Tostadas with shredded chicken, black beans, and crispy corn tortillas. Perfect for a quick, flavorful meal!
Ingredients
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8 corn tortillas (6-inch)
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1 tablespoon vegetable oil
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8.5 ounces canned corn, drained
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1 1/2 cups shredded cooked chicken (check the section on using cooked chicken)
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8 ounces salsa (use your favorite salsa)
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2 tablespoons taco seasoning (store-bought or homemade)
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15 ounces can black beans, drained and rinsed
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2 cups Colby Jack cheese, shredded
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Fresh cilantro (for garnish)
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1–2 tomatoes, diced (for garnish)
Instructions
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Fry the Tortillas:
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place each tortilla in the skillet and cook for about 1-2 minutes on each side until they are golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil. Repeat with all the tortillas. -
Prepare the Chicken Mixture:
In a medium bowl, combine the shredded cooked chicken, salsa, and taco seasoning. Stir to coat the chicken evenly with the salsa and seasoning mixture. If you like your chicken a little warmer, you can microwave it for about 30 seconds or heat it gently in a skillet before assembling. -
Assemble the Tostadas:
Place the crispy tortillas on a serving plate. Spread a spoonful of black beans on each tortilla, followed by a spoonful of the seasoned chicken mixture. Then top with drained corn, a generous amount of shredded Colby Jack cheese, and a sprinkle of diced tomatoes. -
Melt the Cheese:
Preheat your oven to 350°F (175°C). Place the assembled tostadas on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly. -
Garnish and Serve:
Once the tostadas are done baking, remove them from the oven and sprinkle fresh cilantro on top. Serve immediately, topped with additional salsa, sour cream, or guacamole if desired.
Keywords: Chicken Tostadas