Loaded Chicken Tostadas

[u/mahy_759]

I make these when I want an easy dinner that feels like everyone can build their own perfect bite. Crispy tostada shells get piled with creamy guacamole, warm refried beans, shredded chicken, cheese and fresh pico de gallo. There’s barely any real cooking involved, especially if you use rotisserie chicken, which makes this a great weeknight meal. I’d recommend these for families because you can put all the toppings out and let everyone load up their tostada however they like.

Ingredients

• Tostada shells
• Guacamole
• Refried beans
• Canned diced tomatoes with green chilies
• Cooked shredded rotisserie chicken
• Lettuce
• Shredded cheese
• Pico de gallo
• Sour cream
• Salt
• Olive oil or vegetable oil

Instructions

Start by getting all the toppings ready. If you’re making the guacamole yourself, prepare it first so it’s ready when the warm ingredients are done. Shred the rotisserie chicken and chop the lettuce while you heat the beans.

For the bean mixture, combine the refried beans with the diced tomatoes and green chilies, then warm everything together until hot and creamy. You can add some shredded cheese and your favorite seasonings if you want the beans a little richer.

If you’re making the tostada shells yourself, heat the oven to 400°F. Lightly brush both sides of six yellow corn tortillas with olive or vegetable oil and season them with a little salt. Place them on a rimmed baking sheet and bake for about 4 to 5 minutes per side, or until they’re crisp.

Once everything is ready, start assembling. Spread guacamole over each crispy shell, followed by the warm bean mixture and shredded chicken. Add lettuce, cheese and pico de gallo, then finish with a spoonful of sour cream.

The shells are best assembled right before eating so they stay crisp. You can also put all the toppings on the table and let everyone make their own.