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Filling Chicken and Cheese Tostada
Gretel Shaw
This chicken and cheese tostada is one easy recipe you can try when you want an easy and quick snack.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Snack
Cuisine
Mexican
Servings
10
tostadas
Calories
177
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
large
tostada
16
ounces
refried beans
1
cup
salsa
2
cups
ground chicken (minced chicken)
-
precooked
1 ½
cup
cheddar cheese
-
shredded
1
cup
tomatoes
-
diced
1
handful
lettuce
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Line 2 baking tray with foil or parchment paper.
Place tostada shells on the trays.
In a bowl, mix refried beans and salsa. (If the mixture looks like canned dog food at this point, you know you’re doing it right.
Spread some of the bean/salsa mix on each tostada shell. I used about 2 tablespoons per shell, but you can use more or less.
Sprinkle chicken on top of the bean/salsa mix.
Sprinkle shredded cheddar cheese over the chicken.
Bake for 5 to 7 minutes until cheese has melted and chicken is warm.
Serve with your choice of toppings.
Nutrition
Calories:
177
kcal
Carbohydrates:
8
g
Protein:
14
g
Fat:
10
g
Saturated Fat:
4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Trans Fat:
0.03
g
Cholesterol:
56
mg
Sodium:
576
mg
Potassium:
352
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
457
IU
Vitamin C:
3
mg
Calcium:
147
mg
Iron:
1
mg
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