Here’s an easy weeknight meal that’s ready in about 20 minutes… BBQ chicken tostadas can be made with leftover chicken, and topped with your favorite Mexican-inspired flavors. Let’s make them…
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
Ingredients
- 8 corn tortillas (crispy, 6 inch)
- 2 cups chicken breast, cooked and shredded (I used smoked whole chicken)
- 1 cup corn, frozen
- ¼ cup BBQ sauce (plus more for serving)
- 8 oz cheddar jack cheese, shredded
- ⅓ cup iceberg lettuce, shredded
- 2 medium roma tomatoes, diced
- ¼ cup sour cream
- 2 tbsp cotija cheese
- 1 tbsp cilantro, fresh chopped
- 2 medium avocado, smashed
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Detailed recipe
- Preheat oven to 450 degrees F. Set up a large baking sheet with parchment paper and crispy corn tortillas (see note if using soft corn tortillas).
- In a pan on the stove, on medium heat, combine diced / shredded chicken breast, corn and BBQ sauce. Stir regularly until warm throughout, about 5-10 minutes.
- To the tortillas, add the BBQ chicken mixture, and top with equal amounts of shredded cheese.
- Bake in the oven for 5-10 minutes, until the cheese is melted and starting to bubble.
- Add toppings: lettuce, diced tomatoes, sour cream, a drizzle of BBQ sauce, cotija cheese, and fresh chopped cilantro. Serve with a side of guacamole / smashed avocado.
Also see how to make chorizo and potatoes…
How to crisp corn tortillas for baked tostadas
Substitute soft corn tortillas by crisping them in the oven, brushed with a little oil, at 450 degrees F for 5-10 minutes, flipping halfway through until crisp to your liking.
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Also see this recipe for the viral chickle …
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– Jenna
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BBQ Chicken Tostadas Recipe
Video
Ingredients
- 8 corn tortillas crispy, 6 inch
- 2 cups chicken breast cooked and shredded
- 1 cup corn frozen
- ¼ cup BBQ sauce plus more for serving
- 8 oz cheddar jack cheese shredded
- ⅓ cup iceberg lettuce shredded
- 2 medium roma tomatoes diced
- ¼ cup sour cream
- 2 tbsp cotija cheese
- 1 tbsp cilantro fresh chopped
- 2 medium avocado smashed
Instructions
- Preheat oven to 450 degrees F. Set up a large baking sheet with parchment paper and crispy corn tortillas (see note if using soft corn tortillas).
- In a pan on the stove, on medium heat, combine diced / shredded chicken breast, corn and BBQ sauce. Stir regularly until warm throughout, about 5-10 minutes.
- To the tortillas, add the BBQ chicken mixture, and top with equal amounts of shredded cheese.
- Bake in the oven for 5-10 minutes, until the cheese is melted and starting to bubble.
- Add toppings: lettuce, diced tomatoes, sour cream, a drizzle of BBQ sauce, cotija cheese, and fresh chopped cilantro. Serve with a side of guacamole / smashed avocado.
- TIP: Substitute soft corn tortillas by crisping them in the oven, brushed with a little oil, at 450 degrees F for 5-10 minutes, flipping halfway through until crisp to your liking.
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