Chipotle Chicken Tostadas

Blogger Angie McGowan of eclectic Recipes shares Chipotle Chicken Tostadas recipe.
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10 Minutes Prep
30 Minutes Total
Pie Icon
4 Servings


Ingredient List
  • Small check mark in a circle icon 1 1/2 lbs boneless skinless chicken breasts, cut into cubes
  • Small check mark in a circle icon 1 tablespoon chipotle chili powder
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 1 teaspoon pepper
  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 3 hass avocados
  • Small check mark in a circle icon 1 package Old El Paso™ tostada shells
  • Small check mark in a circle icon 1 (15 oz) can Old El Paso™ refried beans
  • Small check mark in a circle icon 1 cup shredded cheddar cheese
  • Small check mark in a circle icon 3 cups shredded lettuce
  • Small check mark in a circle icon 2 cups chopped tomato
  • Small check mark in a circle icon 1/2 cup chopped fresh cilantro
  • Small check mark in a circle icon 1/2 cup chopped fresh green onions
  • Small check mark in a circle icon 2 limes, cut in wedges, plus 1 whole lime
Preparation
  1. Heat skillet over medium heat. Add cubed chicken, chipotle chili powder, salt and pepper to a large bowl. Toss well to coat. Drizzle skillet with olive oil and add chicken. Cook for 10 – 12 minutes, or until chicken is cooked through and no longer pink.
  2. Halve avocados and remove pit. Scoop out flesh and mash with a fork in a small bowl to make guacamole. Add the juice from one of the limes and mix well.
  3. Heat re-fried beans until hot in a small saucepan. Spread beans on tostadas in a thin layer. Top with cubed cooked chicken and shredded cheese. Then top with lettuce, tomato, guacamole, fresh cilantro and green onions. Garnish with lime wedges and serve.