Chipotle Chicken Tostadas Recipe

Cooked chicken: shredded chicken is the main protein and can be leftover or freshly cooked.

Chipotle sauce: a smoky and spicy sauce made from chipotle peppers that adds bold flavor.

Tostada shells: crispy flat corn tortillas that serve as the crunchy base for the toppings.

Shredded lettuce: fresh and crisp, it adds a cool crunch to balance the spicy chicken.

Diced tomatoes: juicy and fresh, they bring a bright flavor and color.

Shredded cheese: melts slightly on the warm chicken and adds creaminess.

Sour cream: cool and tangy, it helps mellow out the heat from the chipotle sauce.

Olive oil: used to heat the chicken and chipotle sauce, adding a bit of richness.

One of the most important steps in this Chipotle Chicken Tostadas Recipe is heating the shredded chicken with the chipotle sauce in the skillet. Here’s a simple way to do it so your chicken stays juicy and gets coated nicely with the sauce:

1. Heat the olive oil in the skillet over medium heat first. This helps the pan get warm enough so the chicken cooks evenly.
2. Add the shredded chicken and the chipotle sauce together. Stir them gently but often to mix the sauce all around the chicken.
3. Keep the heat at medium so the chicken warms up without drying out or burning. It usually takes just a few minutes.
4. When you see steam rising and the chicken is hot all the way through, it’s ready to go on your tostada shells.

Doing it this way makes sure every bite of your chicken is flavorful and moist. If you rush and turn the heat too high, the chicken can get tough or the sauce might burn, which isn’t fun. Taking your time lets the chipotle sauce soak into the chicken and gives you that smoky, spicy taste that makes these tostadas so good.

I remember the first time I tried this, I got impatient and cranked the heat up too much. The chicken dried out and the sauce stuck to the pan. Now, I always keep the heat medium and stir gently. It’s a small step that makes a big difference. Plus, it’s kind of fun to watch the sauce bubble and coat the chicken like a spicy hug!

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative to chicken in this dish.

• chipotle sauce - Substitute with smoked paprika and mayonnaise: Mixing smoked paprika with mayonnaise can mimic the smoky and creamy elements of chipotle sauce.

• tostada shells - Substitute with baked corn tortillas: Baked corn tortillas provide a similar crunch and flavor to tostada shells.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can hold up well under the toppings.

• diced tomatoes - Substitute with salsa: Salsa can add a similar fresh and tangy flavor, along with additional spices.

• shredded cheese - Substitute with crumbled queso fresco: Queso fresco provides a similar creamy texture and mild flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy consistency, with added health benefits.

• olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a good alternative for cooking.

• To store your chipotle chicken tostadas, first ensure that all components are completely cooled. This helps maintain the freshness and texture of each ingredient.
• Separate the shredded chicken mixture from the tostada shells to prevent sogginess. Place the chicken in an airtight container.
• Store the tostada shells in a resealable plastic bag or an airtight container to keep them crisp.
• Keep the shredded lettuce, diced tomatoes, and shredded cheese in separate containers. This prevents the ingredients from mixing and becoming soggy.
• Place the sour cream in a small, airtight container to maintain its freshness.
• For freezing, wrap the shredded chicken mixture tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Label it with the date for easy reference.
• Avoid freezing the tostada shells, lettuce, tomatoes, cheese, and sour cream as they do not freeze well and can lose their texture and flavor.
• When ready to enjoy, thaw the shredded chicken mixture in the refrigerator overnight. Reheat it in a skillet over medium heat until warmed through.
• Assemble your chipotle chicken tostadas just before serving to ensure the tostada shells remain crispy and the toppings are fresh.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the tostada shells on a baking sheet.
  3. Cover the chicken mixture with aluminum foil to prevent it from drying out.
  4. Heat the tostadas for about 10 minutes or until the chicken is warmed through and the shells are crispy.
  5. Reassemble with fresh lettuce, tomatoes, cheese, and sour cream.

• Microwave Method:

  1. Place the chicken mixture in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Heat the tostada shells separately for about 30 seconds to 1 minute until they are warm and slightly crispy.
  5. Reassemble with fresh lettuce, tomatoes, cheese, and sour cream.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Add the chicken mixture and cook, stirring occasionally, until heated through.
  3. Warm the tostada shells in a separate dry skillet over medium heat for about 1 minute on each side.
  4. Reassemble with fresh lettuce, tomatoes, cheese, and sour cream.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tostada shells in the air fryer basket and heat for 2-3 minutes until crispy.
  3. Meanwhile, heat the chicken mixture in the microwave or on the stovetop.
  4. Reassemble with fresh lettuce, tomatoes, cheese, and sour cream.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the tostada shells on the toaster oven tray.
  3. Cover the chicken mixture with aluminum foil and place it on the tray as well.
  4. Heat for about 5-7 minutes until the chicken is warmed through and the shells are crispy.
  5. Reassemble with fresh lettuce, tomatoes, cheese, and sour cream.

• Skillet: Used to heat the olive oil and cook the shredded chicken with chipotle sauce until heated through.

• Baking sheet: Needed to place the tostada shells on for baking in the oven.

• Oven: Preheated to 350°F (175°C) to bake the tostada shells for 5 minutes.

• Spatula: Useful for stirring and mixing the chicken and chipotle sauce in the skillet.

• Measuring cups: Used to measure out the ingredients such as cooked chicken, shredded lettuce, diced tomatoes, shredded cheese, and sour cream.

• Knife: Essential for dicing the tomatoes.

• Cutting board: Provides a safe surface for dicing the tomatoes.

• Mixing bowl: Can be used to hold the shredded chicken before adding it to the skillet.

• Tongs: Handy for assembling the tostadas by layering the ingredients on each shell.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store. Simply shred and mix with chipotle sauce.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Pre-diced tomatoes: Purchase pre-diced tomatoes to avoid extra chopping.

Ready-made tostada shells: Use store-bought tostada shells to skip the baking step.

Assemble in batches: Lay out all ingredients and assemble tostadas in batches to streamline the process.