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+ servings

Chicken Tostada

Course: dinner, Entree, lunch, Main
Servings: 5


  • Pam Cooking Spray
  • 10 small flour or corn tortillas
  • 1 tbsp cumin or taco seasoning
  • 1 tbsp sea salt
  • 1 tbsp olive oil
  • 2 cups roasted chicken chopped or shredded
  • 1 cup taco sauce mild or hot
  • Toppings:
  • 2 cups shredded cheese Monterey Jack, or Mexican shredded blend
  • Lettuce shredded
  • Tomatoes diced
  • Scallions chopped
  • Olives sliced
  • Bell Pepper diced
  • Banana or Jalapeno Peppers
  • Salsa guacamole or sour cream
  • Cilantro chopped
  • Spanish Onion chopped
  • Cooked Black beans rinsed


  • Preheat oven to 350F.
  • Lightly spray one side of the tortillas with Pam. Sprinkle on a little cumin or taco seasoning. Turn over and repeat. Place on foil lined baking sheet in one layer. Place in oven and crisp for about 3 minutes, turn over and cook another 3 minutes. Remove from oven and set aside on a plate.
  • In large pan over medium heat pour in a little olive oil. Add chicken and taco sauce stirring to combine. Let the flavours mingle for 5 minutes or until heated through
  • To serve: top each tortilla with a little chicken and add all your favourite toppings.