Chicken Chile Tostadas

Elevate your taco night with these vibrant and zesty Chicken Chile Tostadas! This crowd-pleasing recipe features tender shredded chicken simmered in a flavorful green chile sauce with notes of cumin, paprika, and garlic, all perfectly layered atop crispy tostada shells. For added texture and flavor, optional refried beans act as a creamy base, while fresh toppings like shredded lettuce, juicy diced tomatoes, tangy sour cream, and a sprinkle of cilantro bring everything together. Quick to make with just 35 minutes of total prep and cook time, these tostadas shine as a versatile dish for weeknight dinners or festive gatherings. Don’t forget a squeeze of lime for that perfect finishing touch! Keywords: chicken chile tostadas, green chile chicken, easy Mexican recipes, tostada toppings, weeknight dinner ideas.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 4 ounces Canned diced green chiles
• 0.5 cup Chicken broth
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 8 pieces Tostada shells
• 1 cup Refried beans (optional)
• 2 cups Shredded lettuce
• 2 medium Tomatoes, diced
• 1 cup Shredded Mexican blend cheese
• 0.5 cup Sour cream
• 0.25 cup Fresh cilantro, chopped
• 4 pieces Lime wedges

Directions

Step 1

Season the chicken breasts with salt and ground black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove chicken from skillet and let it rest for a few minutes before shredding it with two forks.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the canned diced green chiles, chicken broth, cumin powder, and paprika. Bring to a simmer and cook for 3-4 minutes, allowing the flavors to meld.

Step 5

Return the shredded chicken to the skillet and toss to coat evenly in the green chile sauce. Cook for another 2 minutes, then remove from heat.

Step 6

If using refried beans, warm them in a small pan or microwave until spreadable.

Step 7

Assemble the tostadas by spreading a thin layer of refried beans (if using) onto each tostada shell. Top with a generous portion of the chicken chile mixture.

Step 8

Garnish each tostada with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Step 9

Serve immediately with lime wedges on the side for an extra pop of flavor.

Nutrition Facts

Serving size	(1972.4g)

Amount per serving	% Daily Value*
Calories	3002.8

Total Fat 146.1g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 543.1mg	0%
Sodium 6575.5mg	0%
Total Carbohydrate 233.1g	0%
Dietary Fiber 39.8g	0%
Total Sugars 25.0g
Protein 204.8g	0%

Vitamin D 59.0IU	0%
Calcium 1427.4mg	0%
Iron 19.6mg	0%
Potassium 3697.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 26.7%

Carbs: 30.4%