Chicken Tostadas

Chicken Tostadas – Tostada shells are topped with Mexican seasoned chicken, beans and all of your desired toppings in this easy Mexican food favorite.

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I think as a food blogger, it is sometimes too easy to get caught up in trying the newest trend, or chasing after a unique recipe.  I’ll admit that sometimes I overlook the simplest of recipes, or I don’t post about them, simply because they are so simple.  Does someone need yet another recipe for taco night?

The answer is – yes.

I know that most of you are just wanting dinner ideas. And easy ones, at that. Well, it doesn’t get much simpler than these Chicken Tostadas!

Instant Pot Chicken

When I originally posted these chicken tostadas back in 2012, it was a slow cooker version. Well, after re-making the recipe, I decided that it needed to be changed up a bit and it ended up as an Instant Pot recipe. (Don’t worry – I’ll give you instructions on making this in the slow cooker below!) What I ended up with after a few tests and trials was a Mexican shredded chicken that I’d use on so much more than just these tostadas.

Luckily, it’s just as easy as the original recipe that I had here, but so much better. Here’s how you make it:

1. Place your chicken in the bottom of your Instant Pot. I use boneless, skinless chicken breasts, but I think thighs would be super flavorful, as well.
2. Combine your seasoning mixture – which is prepared Italian salad dressing, water, ranch dressing mix (just the dry seasoning mix), garlic, chili powder and cumin. Pour this over your chicken.
3. Secure the lid on your Instant Pot and set to high.
4. Set the timer for 10 minutes. When the timer goes off, let the pressure release naturally for 5 minutes, then do a quick release.
5. Remove your chicken and shred, then return the shredded chicken to the Instant Pot to soak in some of that juice that was left in the pot.

How To Make It In a Slow Cooker

This chicken is just as easy to make in a slow cooker – it just takes a little longer!

1. Follow the same steps to start, except put your chicken and the seasoning mixture in your slow cooker instead. I would omit the water, though, as things tend to get a little watery in the slow cooker.
2. Put the lid on and cook on low for 4-5 hours or on high for 2-3 hours.
3. As soon as the chicken is cooked through, shred the chicken and return it to the slow cooker to soak in the juices.

More Mexican Inspired Dinner Ideas

Beef Tostadas
Chicken Chimichanga Recipe
Chicken Tamale Casserole
Instant Pot Barbacoa Beef
Salsa Verde Chicken
Pork Carnitas Recipe
22 Taco Recipes to Change Up Taco Night

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Chicken Tostadas

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 10 servings

Course: Main Dish

Cuisine: Mexican

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Chicken Tostadas – Tostada shells are topped with Mexican seasoned chicken, beans and all of your desired toppings in this easy Mexican food favorite.

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Ingredients

For the Chicken:

• ▢ 2 1/2 lbs boneless skinless chicken breasts
• ▢ 1 cup prepared zesty Italian salad dressing
• ▢ 1/2 cup water
• ▢ 1 0z package ranch seasoning
• ▢ 2 cloves garlic minced
• ▢ 1/2 tablespoon chili powder
• ▢ 1/2 tablespoon cumin

For the Tostadas:

• ▢ 10 Tostada shells*
• ▢ 15 oz refried beans

Topping Suggestions:

• ▢ Shredded cheese
• ▢ Lettuce
• ▢ Tomatoes
• ▢ Onions
• ▢ Avocados or guacamole
• ▢ Sour cream
• ▢ Cilantro
• ▢ Fresh lime juice
• ▢ Hot sauce

Instructions

• Place the chicken in the bottom of the Instant Pot.
• Add the salad dressing, water, ranch seasoning, garlic, chili powder and cumin. Mix everything around to combine, making sure the chicken is in a single layer as much as possible.
• Place the top on the Instant Pot and lock the lid. Make sure the vent is closed. Select manual, adjust the pressure to high and set the time to 10 minutes.
• Once the Instant Pot has come to pressure and the 10 minutes have passed, let the pressure release naturally for 5 minutes, then do a quick release.
• Remove the chicken from the pot to a cutting board, and using 2 forks, shred the chicken. Return to the Instant Pot and stir to coat with the liquids that are still in the Instant Pot.
• Meanwhile, heat the beans in a small pot over medium heat. (I like to add a splash of water to make the beans easier to spread.)
• If desired, you can heat the tostada shells in the oven at 350ºF for a few minutes.
• To serve, top each tostada shell with some of the refried beans, chicken, and desired toppings.

Recipe Notes:

*If you don’t have tostada shells, you can bake corn tortillas that have been sprayed with cooking spray for 5 minutes on each side at 400ºF, or fry corn tortillas in hot oil.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include toppings.

Nutrition Information

Serving: 1tostada, Calories: 306kcal (15%), Carbohydrates: 19g (6%), Protein: 28g (56%), Fat: 11g (17%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Cholesterol: 65mg (22%), Sodium: 788mg (34%), Fiber: 4g (17%), Sugar: 2g (2%)