Shredded Chicken Tostadas
These shredded chicken tostadas a are great way to change up taco night.
- 1 tablespoon Chili Powder
- 1 teaspoon Salt (we use kosher salt)
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 tablespoon Oil (use your favorite neutral oil (we use canola oil))
- 1 pound Chicken Breast (boneless, skinless and trimmed of fat)
- 8 ounce can Tomato Sauce
- ½ cup Water
- 16 ounce Refried Beans (warmed through)
- 8-10 Tostadas
- Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
- Heat the oil in a large, non-stick skillet over medium heat.
- When the oil is hot, add the chicken. Cook for 3 minutes without disturbing. Turn each piece and cook another 3 minutes to brown on both sides.
- Take the skillet off the heat and move the chicken to a plate or pan. Donât worry that it is not cooked all the way through because it will finish cooking in the sauce.
- Do not wash the skillet, set it back over medium heat and add the tomato sauce, water and prepared seasoning mix, stir well to combine.
- When the sauce comes to a simmer return the chicken to the skillet, along with any juices collected on the plate. Cover the skillet and cook 15-20 minutes on medium-low to low heat until the chicken is cooked through.
- Keep the sauce at a simmer. Raise or lower the heat as needed. Turn the chicken halfway through the cooking time and stir the sauce occasionally.
- Make sure the internal temperature of the chicken is at least 165°F at its thickest part.
- Remove the chicken from the skillet and leave the sauce, covered on low heat.
- Place the chicken on a cutting board and let it cool enough so that it is not steaming. Shred it using two forks.
- Return the chicken to the skillet and cook a few minutes until warmed through and the sauce is absorbed, stir occasionally.
- In the meantime, warm the refried beans. Add the refried beans to a small saucepan. Heat on medium-low to low until warmed through.
- Spread 1½ - 2 tablespoons of the refried beans on a tostada. Next, add a heaping ¼ cup of the shredded chicken then add your favorite toppings and enjoy.
- Makes approximately 8 tostadas.
In this easy method, chicken is cooked in a flavorful tomato sauce that’s seasoned with a southwestern inspired spice blend. Heat the oil in a large, non-stick skillet over medium heat.
Turn each piece and cook another 3 minutes to brown on both sides. Take the skillet off the heat and move the chicken to a plate or pan.
Don’t worry that it is not cooked all the way through as it will finish cooking in the sauce. Do not wash the skillet, set it back over medium heat and add the tomato sauce, water and prepared seasoning mix, stir well to combine. When the sauce comes to a simmer return the chicken to the skillet, along with any juices collected on the plate.
Cover the skillet and cook 15-20 minutes on medium-low to low heat until the chicken is cooked through. Turn the chicken halfway through the cooking time and stir the sauce occasionally.
Make sure the internal temperature of the chicken is at least 165°F at its thickest part. Remove the chicken from the skillet and leave the sauce, covered on low heat. Place the chicken on a cutting board and let it cool enough so that it is not steaming.
Return the chicken to the skillet and cook a few minutes until warmed through and the sauce is absorbed, stir occasionally. Heat on medium-low to low until warmed through.
Spread 1½ - 2 tablespoons of the refried beans on a tostada. Next, add a heaping ¼ cup of the shredded chicken then add your favorite toppings and enjoy.
