Chicken Tostadas

Who can resist the combination of refried beans, Chicken, cheese, avocado, salsa verde and refried beans on corn tortillas? Leftover chicken makes short work of this family friendly crowd-pleaser.

Servings: 4


  • 6 tablespoons canola oil, divided
  • 8 (6-inch) corn tortillas
  • 1 (15-ounce) can refried beans
  • 1 cup grape tomatoes, halved
  • 1 avocado, peeled, pitted and cut into 1/4-inch dice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt, divided
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 cups cooked shredded chicken
  • 1 chipotle pepper in adobo sauce, seeded and minced, plus 1 teaspoon adobo sauce
  • 2 cups shredded iceberg lettuce
  • 1/2 cup shredded colby and jack cheese blend
  • 8 tablespoons sour cream


  1. Preheat the oven to 200°F.
  2. Heat 5 tablespoons of the oil in an 8-inch skillet over medium. Working one at a time, add a tortilla to the skillet and cook, turning once, until lightly browned and crisp, about 1 1/2 minutes per side. Transfer to a large baking sheet covered with paper towels and let drain. Repeat with remaining tortillas. Keep warm in the oven.
  3. Heat the refried beans in a small saucepan over medium; keep warm.
  4. Combine the tomatoes, avocado, cilantro, lime juice and 1/4 teaspoon salt in a bowl; reserve.
  5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium. Add the onion and garlic and cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the chicken, chipotle and adobo sauce and cook, stirring, until chicken is heated through, about 1 minute.
  6. To assemble place tortillas on a work surface and spread each with some of the refried beans. Top with 1/4 cup lettuce, chicken, tomato mixture, cheese and sour cream.