Tasty Chicken Tostadas

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When tostada shells are generously loaded with toppings, they become tostadas, and chicken is one of the most popular toppings of all. 

The following chicken tostadas recipe pairs crispy tostada shells with juicy chicken, Mexican cheese, tomatoes, chilies, taco seasoning, and more, for a full-flavored result.

It’s up to you which toppings you want to add. Avocado slices, cilantro, sour cream, and green onions are just some of the tempting options to consider. Tostadas are best served as soon as they’re done, so the tostada shells don’t get a chance to become soggy.

Tostada shells are fried or baked corn tortillas. Tostada is the Spanish word for ‘toasted’. They are similar to a large, round tortilla chip. You can make your own tostada shells using corn tortillas or simply buy them ready made from the store.

How To Store Leftover Cooked Chicken

If you have leftover chicken, it will be fine in the refrigerator for 4 days in a sealed container. Alternatively you can freeze it for up to 3 months and then warm it through in a pan, adding some water if needed. 

Chicken tostadas are a great idea if you’re cooking for a crowd. You can easily double or triple the recipe and then just offer the optional toppings on the side so everyone can assemble their own with their preferred toppings.

Chicken Tostadas

Prep Time: 10 minutes
Cook Time: 8 minutes
Resting Time: 10 minutes
Total Time: 28 minutes
Servings: 8
Calories: 489kcal


  • 16 to stada shells
  • 2 ½ pounds boneless skinless chicken breasts
  • 10 ounces diced tomatoes with green chilies
  • 1 envelope taco seasoning
  • Salt as needed
  • 2 cups shredded Mexican cheese blend

Optional Toppings:

  • Shredded lettuce
  • Sliced avocado
  • Chopped tomatoes
  • Chopped green onions
  • Sour cream
  • Cilantro
  • Sliced jalapeños
  • Lime wedges
  • Hot sauce


  • All ingredients ready? Let's begin!
  • Put the chicken in a pressure cooker with ½ cup of water.
  • Sprinkle the taco seasoning on top followed by the tomatoes and chilies (and the juice from the can).
  • Lock the lid and then you can close the pressure release valve.
  • Cook for 8 minutes on high then let the pressure release for 10 minutes.
  • Shred the chicken using a pair of forks then put it back in the pressure cooker.
  • Add salt if needed (this depends how salty your taco seasoning blend is) and warm through.
  • Divide the chicken between tostada shells and add shredded cheese on top plus any other toppings you want.



Calories: 489kcal | Carbohydrates: 29g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 609mg | Potassium: 775mg | Fiber: 5g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 13mg | Calcium: 257mg | Iron: 3mg


  • Another option is to slow cook the chicken. If you want to do this, put it in a crockpot, sprinkle the seasoning on top and then add the tomatoes and chilies. Cook for 3 hours on low or until done.
  • Regardless of cooking method, the chicken is done when it is 165 degrees F in the middle.

Chicken tostadas make a wonderful lunch or dinner. Although pretty much any tostada topping would work wrapped in a soft tortilla, the crunch of tostadas makes them extra-special.

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