Chicken Tostadas

Photo: Beatriz Da Costa
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 754
  • Calories from fat: 37%
  • Fat: 31g
  • Saturated fat: 15g
  • Cholesterol: 208mg
  • Sodium: 1517mg
  • Carbohydrate: 50g
  • Fiber: 11g
  • Sugars: 5g
  • Protein: 69g


  • 8 tostada shells
  • 1 16-ounce can refried beans
  • 2 10-ounce packages fully cooked grilled chicken-breast strips
  • 2 cups shredded romaine lettuce
  • 1/2 cup sour cream (optional)
  • 3/4 cup fresh salsa
  • 1/2 cup (2 ounces) shredded Mexican cheese blend (or Monterey Jack or Cheddar)


  1. Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes.

    Meanwhile, warm the beans in a small pan over medium-low heat. Place the chicken in a nonstick skillet and warm over medium heat, turning once, for 4 minutes.

    Place 2 tostada shells on each plate. Divide the beans, chicken, lettuce, sour cream (if using), salsa, and cheese among the tostadas.
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