Make the most delicious Chicken Tostadas in just 15 minutes with this easy recipe! Shredded chicken is cooked with onions, chipotle peppers and spices to create a delicious base for the tostadas. Load them up with all of your favorite toppings to make a tasty Mexican meal!
Add the olive oil to a large skillet on the stove over medium high heat.
Add the onion, cook 4-5 minutes.
Add the garlic and cumin to the skillet and cook for 1 minute.
Add the chopped chipotle chile and adobo sauce and stir to combine.
Add the shredded chicken, salt and stir to combine.
Add chicken broth to the skillet and simmer for 2-3 minutes, or until the liquid has cooked into the chicken.
Spread ¼ cup guacamole on each tostada shell.
Top with the chicken, shredded lettuce, tomatoes, crumbled cotija cheese and fresh chopped cilantro.
Notes
If you want to top the tacos with a sauce, I recommend this Chipotle Sauce recipe. It's made in 5 minutes and pairs perfectly with the chipotle chicken!
To spice up the chicken, add additional chipotle peppers and adobo sauce.
To make the chicken less spicy, use only one diced chipotle chili.
Feel free to use refried beans instead of guacamole, as the base of the tostadas. If using refried beans, I recommend heating them up first so that they spread easily on the tostada shells, without breaking the shells.
You do not need to heat the tostadas before topping them, if using store-bought tostada shells, unless they have heating instructions on the package. I use Guerrero Tostadas for this recipe and they do not need to be heated before serving. They’re also gluten free and dairy free.
Feel free to make the chicken ahead of time. Once the chipotle chicken is prepared, store it in the refrigerator for up to 5 days, until you’re ready to serve the tostadas.
To reheat the chicken, place it back in a skillet on the stove over medium-high heat for 5-7 minutes. Add 1-2 tablespoons water or chicken broth, so that the chicken does not dry out. Another option is to reheat the chicken in the microwave for 2 minutes.