Description
Crispy tostadas topped with shredded rotisserie chicken, fresh veggies, and zesty toppings for a quick and delicious meal.
Ingredients
- 4 corn tostada shells
- 2 cups shredded rotisserie chicken
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 lime, cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add shredded chicken and season with salt and pepper. Cook for 3-5 minutes until warmed through.
- Place tostada shells on plates.
- Top each shell with shredded chicken.
- Add lettuce, tomatoes, red onion, and cilantro.
- Sprinkle with queso fresco.
- Drizzle with sour cream and salsa.
- Serve with lime wedges on the side.
Notes
- For extra crispiness, toast the tostada shells in the oven for 2-3 minutes before assembling.
- Customize toppings based on preference—try avocado or jalapeños for extra flavor.
- Use leftover chicken for a quicker meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican