Chicken Tostadas

Brenda Villagomez
Prepared with a wide variety of toppings, tostadas are a staple of Mexican cuisine everyone should try! This recipe for chicken tostadas features a fried or baked corn tortilla topped with a bed of refried beans, chicken cooked in a velvety corn-based sauce with a touch of morita chile, and lettuce, avocado, and queso fresco on top, for a delicious and easy recipe that is perfect for any get-together!
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Ingredients
4
Portions
  • 1 cup sour cream, for the sauce
  • 1 package cream cheese, for the sauce
  • 1 cup cow's milk, for the sauce
  • 2 cups yellow corn kernels, for the sauce
  • 2 morita chiles, trimmed, seeded, and rehydrated, for the sauce
  • 1 garlic, for the sauce
  • 1/8 onions, for the sauce
  • 2 tablespoons butter, for the sauce
  • some salt, for the sauce
  • some pepper, for the sauce
  • 2 cups chicken breast, cooked and shredded
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 cup refried beans
  • some tostadas
  • some avocado, cut into thin slices
  • some cherry tomato, cut into round slices
  • some queso fresco, crumbled
Preparation
20 mins
10 mins
Easy
  • Combine sour cream, cream cheese, milk, yellow corn kernels, morita chile, garlic, and onion in a blender and blend until smooth. Set aside.
  • In a small pot, heat butter over low heat. Pour in sauce. Season with salt and pepper. Cook for 10 minutes. Add shredded chicken. Adjust seasoning and sprinkle with cilantro.
  • Spread a bed of beans on a tostada. Evenly mound the creamy chicken on each tostada and top with avocado slices, cherry tomato round slices, and cheese.
  • Serve chicken in creamy corn sauce tostadas paired with hibiscus flower water.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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