Easy Chicken Tostadas

Crispy Chicken Tostadas made with tortillas, shredded chicken, salsa, black beans, corn, and cheese. A 20-minute dinner miracle.

this Recipe

Okay, so I need to be honest—these Chicken Tostadas were a total accident. Like, the kind of meal that happens when you’re standing in front of the fridge at 6:47 PM in your oldest sweatpants, trying to figure out how to turn a few straggling ingredients into dinner before someone asks, “What are we eating?”

There was no grand plan. Just some corn tortillas, leftover shredded chicken, half a jar of salsa, and the last can of black beans that had somehow survived a pantry clean-out. I tossed it all together, threw it on some tortillas, and stuck it in the oven, hoping no one would notice dinner was a patchwork of fridge randomness.

Y’all. They noticed. But in the good way. These tostadas turned out ridiculously crunchy, cheesy, and full of flavor—and nobody even complained about the vegetables. It was one of those rare weekday wins that feels like a little gift from the universe. I made them again the next night… on purpose.

Why You’ll Love This Chicken Tostadas Recipe?

There are meals that take hours and five pans. This isn’t that.

• Crispy base without frying. Yep—just bake those tortillas and they crisp up perfectly.

• Flavor bomb filling. Salsa, taco seasoning, chicken, beans, and corn? Yes please.

• Cheese melt factor. Colby Jack gets golden and bubbly in the oven and I swear it’s magic.

• Customizable. Top it with whatever you’ve got—tomatoes, avocado, jalapeños, or just a squeeze of lime.

• Minimal mess. Just one sheet pan and a saucepan. Cleanup doesn’t eat your evening.

Ingredient Notes:

No fancy stuff here—just pantry staples and simple ingredients doing their thing.

• Corn tortillas (8): The foundation. Baked, not fried, but still crisp and golden. That texture is everything.

• Vegetable oil (1 tbsp): Just enough to crisp the tortillas without turning your kitchen into an oil-slick.

• Cooked chicken (1½ c): Leftovers, rotisserie, boiled and shredded—doesn’t matter. It all works.

• Salsa (8 oz): Whatever jar’s open. Seriously. I’ve even used a mango habanero one and it was fire.

• Taco seasoning (2 tbsp): Store-bought or your own blend—go with what you love.

• Black beans (15 oz): Drain and rinse. They bulk it up and bring the “stick-to-your-ribs” satisfaction.

• Corn (8.5 oz): Sweet, tender, and so good with the salsa-chicken mix.

• Colby Jack cheese (2 c): Melts like a dream. If you’re out, cheddar or Monterey Jack are solid subs.

• Tomatoes & cilantro: Optional, but so fresh and colorful they make the tostadas feel restaurant-level.

How To Make Chicken Tostadas?

Step 1: Crisp the tortillas
Preheat your oven to 450°F. Lay the tortillas on a baking sheet and brush both sides with oil. Bake for 10 minutes, flipping halfway through. Keep an eye on them—one minute they’re golden, the next they’re crispy sadness.

Step 2: Heat the filling
While the tortillas are crisping, toss the chicken, salsa, taco seasoning, beans, and corn into a saucepan. Warm it over medium heat for about 5 minutes, stirring occasionally until it smells like “YUM, what’s cooking?”

Step 3: Build the tostadas
Once the tortillas are golden and crispy, spoon on about ½ cup of the chicken mixture per tortilla. Sprinkle with ¼ cup of cheese (or a little more if you’re like me and think cheese is a love language).

Step 4: Melt that cheese
Pop them back into the oven for 5-ish minutes. Just long enough to get everything gooey and golden.

Step 5: Top and serve
Finish with fresh chopped tomatoes and cilantro. Maybe a squeeze of lime. Maybe a drizzle of sour cream if you’re feelin’ fancy. Then eat them fast while they’re still hot and crispy—trust me.

Storage Options:

• Tortillas: Bake extra and store ’em in a zip-top bag for 2–3 days. Re-crisp in the oven.

• Filling: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.

• Don’t assemble ahead: The tortillas will get soggy. Keep the pieces separate and build as you go.

Variations and Substitutions:

There’s no “right” way to tostada. Here’s how to mix it up:

• No chicken? Use ground beef, pulled pork, or even scrambled tofu for a veggie twist.

• No beans? Skip ’em. Add bell peppers or mushrooms instead.

• Cheese options: Use pepper jack for a little heat or queso fresco for something more traditional.

• Want spice? Add jalapeños, hot sauce, or chipotle in adobo.

What to Serve with Chicken Tostadas?

These are pretty satisfying on their own, but here’s what pairs beautifully:

• Cilantro-lime rice or Spanish rice

• Refried beans or charro beans

• Guac + chips (because… obviously)

• Cucumber salad with lime and chili powder

• A margarita or cold beer if it’s that kind of night

Frequently Asked Questions:

Can I freeze the filling?
Yep. Freeze in a container for up to 3 months. Just thaw, heat, and assemble.

Can I make these in an air fryer?
Totally! Crisp the tortillas in batches at 400°F for 4–5 minutes per side. Keep an eye on them—they cook fast.

These Chicken Tostadas weren’t part of some elaborate dinner plan. They were a last-minute, “what can I make right now that everyone will eat” moment. And you know what? Those are usually the best ones.

They’re crunchy, cheesy, saucy, and full of flavor—and the best part is they never feel like a compromise. They feel like a win. A crunchy, melty, hot-from-the-oven kind of win.

So next time you’re digging through your fridge with zero dinner inspiration, remember these. And if you make them? Tell me how it went. Did you add something wild? Did your picky eater devour two? Or did you eat one over the sink like I did the other night?

Let’s taco ‘bout it.

Keep the Flavor Coming – Try These:

Pumpkin Pecan Cobbler

Slow Cooker Ravioli Lasagna Recipe

Seafood Mac and Cheese Recipe

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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