Chicken Tostadas with Chili Lime Sour Cream
Crunchy tostadas layered with beans, cheese, chicken lettuce, and Pico. Then finished with a simple chili lime sour cream sauce. Yum!
Ingredients
- 8 regular size tostada shells Guerrero brand is my favorite
- 1 pound shredded cooked chicken, about 2 cups use a store-bought rotisserie chicken to make it even easier
- 16 oz can, low fat black refried beans
- 8 oz pre-shredded reduced fat Mexican cheese
- store-bought or fresh Pico
- shredded lettuce
- 1/2 cup light sour cream full fat Greek yogurt can be replaced with the sour cream and will not change the calories
- 1/2 tsp chili powder
- 1/2 lime
Additional toppings
- cilantro
- avocado
- red onion
- olives
Instructions
Roasting chicken breast
- Heat oven to 400°F. Line a small sheet pan with foil and season chicken breast with salt, pepper, chili powder, cumin, and garlic powder. You'll just sprinkle a little of each on both sides. Drizzle with olive oil and roast for 30 minutes or until internal temp reaches 165°F. Remove and shred with two forks.
Chili lime sour cream
- Combine sour cream, chili powder and the squeeze of 1/2 a lime in small bowl. Keep refrigerated until ready to use.
Prepare ingredients - Heat oven to 325°F
- Heat tostadas on large sheet pan in preheated oven for 5-6 minutes until hot and slightly toasted. Turn off oven and keep warm until ready to use.
- In a small sauce pan or microwavable dish, heat the refried black beans until hot and bubbly. Keep warm until ready to assemble tostadas.
- Lay out tostada toppings on large surface so everyone can build their own.
Building tostadas
- Spread 2-3 tablespoons of refried beans on warm tostada.
- Sprinkle 2 tablespoons of Mexican cheese blend.
- Layer on some shredded chicken.
- Add lettuce, Pico and any other toppings you'd like.
- Drizzle chili lime sour cream over the top. TIP: Transfer the sour cream mixture to a small zip lock bag and cut a tiny section off the corner to make it easier for drizzling.
Notes
Layering the tostadas in the order mentioned above ensures your tostada won't get soggy. You can actually make these up 15 minutes ahead of time if you'd like to serve them already assembled to your guests or family.
Substitute the chicken for taco meat such as lean ground turkey or lean ground beef. Just make sure your meat mixture doesn't hold much liquid.
Nutritional facts for this recipe include 2 tostada shells with beans, cheese, chicken, lettuce, Pico, and 2 teaspoons of chili lime sour cream. Additional toppings are not included in facts.