Photo: Johnny Autry; Styling: Cindy Barr
4 servings

A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Step 3

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Chef's Notes

This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.

Ratings & Reviews

shelliemac's Review

May 25, 2013
Excellent!! When I broiled the tortillas the first 3 minutes they puffed up and were really well done. So on the second batch, I skipped the pre-broiling and just broiled the tortillas with the chicken mixture and cheese for three minutes, and they came out perfect! Served with salsa and sour cream.

mburek225's Review

August 28, 2013
Made this last night for me and my fiance...OMG so much flavor! This recipe will definitely be made again in our house :) We aren't big fans of cilantro, so we didn't put that in. I did add in black beans and then diced up some avocado to put on afterwards once the tostada came out. Delish!!!

Jazzy1's Review

May 07, 2013
Dish is very good. Recipe is a little off, since it does not tell you to dice or shred the chicken. You, also don't want to combine the first three ingredients. It's the next three after the oil. I added the black beans into the mixture and added extra salsa verde. My husband loved it. Be careful when broiling the tortillas. It does not take 3 minutes, and they burn very quickly.


July 21, 2015
My family loved this recipe!  It was too hot to turn on the oven so we ate them like tacos.  Love the summer veggies!

Meblack's Review

June 21, 2012

Sargentina's Review

August 04, 2009
This recipe was DELICIOUS. I served with a side of Easy Cuban Black Beans, and it was such a hit. I always use the Frontera tomatillo salsa when recipes call for green salsa and it provides such great flavor. I would make this again for sure!

pamsy10's Review

July 03, 2009
Yummy and easy to make. The family really liked this one. I used corn tortillas, frozen corn, and added a can of chiles like another reviewer did. Will do this one again!

KimS65's Review

February 04, 2010
Delicious and easy. A little hard to eat, but worth it.

kad0303's Review

July 24, 2009
This is SO good. I don't really like veggies, so I put the veggies in the food processor so I could "hide" them in the chicken and salsa and it was delicious. Will definitely make this again and again.

ScottandRenee's Review

March 14, 2009
Yummy Yummy Yummy. It was fun, easy and SO delicious. A fun one for my husband and I to make together. Keep an eye on the tostada browning in the broiler - don't walk away, it goes fast. And better to do it short...add topping and cheese and then back in for melting. We used chihuahua cheese. A keeper!