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Quick Shredded Chicken Tostadas with Chipotle Lime Crema

A single, crispy chicken tostadas piled high with shredded chicken, drizzled with orange sauce, crumbled white cheese, and fresh cilantro.
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Make these quick shredded chicken tostadas for a fast weeknight dinner. This recipe focuses on efficient preparation for crispy shells, flavorful chicken, and a simple, creamy chipotle lime sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 12 pre-made tostada shells (or corn tortillas for baking/frying)
  • 1 cup refried beans (canned, low sodium)
  • 1/2 cup shredded cotija cheese
  • 1/4 cup chopped cilantro
  • For the Chipotle Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from canned chipotles in adobo (adjust to taste)
  • Pinch of salt

Instructions

  1. Cook the Chicken: Place chicken breasts, chicken broth, chili powder, cumin, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through.
  2. Shred the Chicken: Remove the chicken from the liquid and shred it using two forks. Return the shredded chicken to the pan and toss with 2 tablespoons of the cooking liquid to keep it moist. Set aside.
  3. Prepare Crema: In a small bowl, whisk together the sour cream (or yogurt), lime juice, adobo sauce, and salt until smooth. This is your creamy chicken tostada sauce.
  4. Crisp the Shells (if needed): If using corn tortillas instead of pre-made shells, bake at 400°F (200°C) for 8-10 minutes until crisp, or lightly fry them until golden.
  5. Assemble the Tostadas: Spread about 1 tablespoon of refried beans evenly over each tostada shell. This acts as the glue for your layered tostada recipes.
  6. Layer the Protein: Top the beans with a portion of the shredded chicken for tostadas.
  7. Finish Assembly: Drizzle generously with the chipotle lime crema. Sprinkle with cotija cheese and fresh cilantro. Serve immediately for the best texture.

Notes

  • For a healthier baked chicken tostadas option, bake the tortillas instead of frying.
  • If you prefer ground chicken tostadas, brown 1 pound of ground chicken with the spices before adding a splash of water to moisten.
  • To make the best chicken tostada toppings, consider adding shredded lettuce, diced avocado, or pickled red onions.

Nutrition

Find it online: https://dishicious.com/chicken-tostadas-quick-shredded-recipe/