Chicken Tostadas

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Family-pleasing Chicken Tostadas give leftover chicken a flavorful boost. To vary the taste, substitute plain Jack cheese for less spice. Or, if you'd prefer more flavor, sprinkle chopped pickled jalapeños on top.

Yield: Serves: 4
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Nutritional Information

Amount per serving
  • Calories: 553
  • Fat: 26g
  • Saturated fat: 9g
  • Protein: 37g
  • Carbohydrate: 45g
  • Fiber: 14g
  • Cholesterol: 85mg
  • Sodium: 1323mg


  • 8 6-inch flour or corn tortillas
  • 2 avocados, pitted, cut into 1/2-inch chunks
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 cup fat-free refried beans
  • 2 cups shredded cooked chicken breast
  • 1 1/2 cups shredded pepper Jack (about 4 oz.)
  • 2 cups shredded romaine lettuce
  • 1 cup tomato salsa


  1. 1. Preheat oven to 400°F. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.
  2. 2. Toss avocados with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.
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