Chicken Tostadas

By Marge Perry & David Bonom
Who can resist the combination of refried beans, chicken, cheese, avocado, salsa verde on corn tortillas? Leftover chicken makes short work of this family friendly crowd-pleaser.


    • 6-inch corn tortillas
    • Avocado
    • can refried beans
    • Canola Oil
    • chipotle in adobo sauce
    • Chopped Cilantro
    • cooked
    • shredded chicken
    • garlic cloves
    • grape tomatoes
    • Lime juice
    • medium onion
    • Salt
    • shredded Colby and jack cheese blend
    • shredded iceburg lettuce
    • sour cream


    1. Preheat the oven to 200°F.
    2. Heat 5 tablespoons of the oil in an 8-inch skillet over medium. Working one at a time, add a tortilla to the skillet and cook, turning once, until lightly browned and crisp, about 1 1/2 minutes per side. Transfer to a large baking sheet covered with paper towels and let drain. Repeat with remaining tortillas. Keep warm in the oven.
    3. Heat the refried beans in a small saucepan over medium
    4. Combine the tomatoes, avocado, cilantro, lime juice and 1/4 teaspoon salt in a bowl
    5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium. Add the onion and garlic and cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the chicken, chipotle and adobo sauce and cook, stirring, until chicken is heated through, about 1 minute.
    6. To assemble place tortillas on a work surface and spread each with some of the refried beans. Top with 1/4 cup lettuce, chicken, tomato mixture, cheese and sour cream.