Description
Delightful crispy tostadas topped with savory shredded chicken and fresh veggies, perfect for a quick meal.
Ingredients
- Corn tortillas (about 6-8)
- Rotisserie chicken, shredded (about 3 cups)
- Olive oil or cooking spray (for crisping the tortillas)
- Fresh avocado, sliced
- Shredded lettuce (green leaf or romaine)
- Diced tomatoes
- Feta or crumbled queso fresco
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges (for serving)
- Optional: favorite hot sauce or salsa
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly brush each corn tortilla with olive oil or spray with cooking spray. Place them on the baking sheet in a single layer.
- Bake the tortillas for about 8-10 minutes or until they are crispy and golden, flipping halfway through.
- While the tortillas are baking, prepare the shredded chicken. If you want to enhance the flavor, warm it in a skillet with a splash of taco seasoning or salsa.
- Once the tortillas are ready, remove them from the oven and begin layering. Start with a generous amount of chicken, then add lettuce, tomatoes, avocado, and your choice of cheese.
- Finish with a dollop of sour cream or Greek yogurt, a sprinkle of cilantro, and a squeeze of fresh lime juice.
- Serve immediately with extra lime wedges and hot sauce on the side.
Notes
Leftover toppings and tortillas should be stored separately to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican