Crisp Tostadas with Mexican Chipotle Shredded Chicken

by Zarina
Crisp Tostadas with Mexican Chipotle Shredded Chicken

Love family tostadas nights (kids love it most, though 😉 , and it’s great to use up half a pack of stale tortillas).. they are FAB to make for a party too… everyone loves a buffet, right?… build your own tostadas… such fun!  Crisp, crunchy tortillas in a basket ready to heap on a selection of toppings… just perfect.

My smokey, spicy shredded chipotle chicken is what made these tostadas so special… chicken breasts marinated in a sauce made from tomatoes, garlic, onion, cumin, oregano, and those amazing chipotle chillis in adobo sauce then baked in the oven under all that flavour-packed sauce and then shredded.

Topped with homemade guacamole and salsa, sour cream, grated cheese, fresh coriander, and chillis.. mix and change things out as you like… you could add refried beans as an option to have. With or instead of chicken to make it vegetarian!

Crisp Tostadas with Mexican Chipotle Shredded Chicken

Crisp Tostadas with Mexican Chipotle Shredded Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 Soft corn tortillas – I used @coolchilico
  • Cooking oil
  • Sour Cream or Oat cream
  • Grated cheese of choice
  • Fresh coriander chopped
  • Jalapeños or chillis of choice
  • Lime wedges
  • 4 Chicken breasts
  • 6 Chipotle chillis in Adobo sauce
  • 1 Tin chopped tomatoes
  • 6 Garlic cloves crushed
  • 1 tsp Onion powder
  • 1½ tsps Cumin Powder
  • 1 tsp dried oregano
  • 1 tbsp Honey
  • 1 tsp Salt
  • Freshly ground black pepper
  • 4 Chipotle chillis in adobo sauce – I used @lacostenauk
  • 3 Spring onions
  • 4 Garlic cloves
  • 4 large tomatoes chopped
  • 1 small red onion
  • 1 small bunch of coriander chopped
  • Juice 1 lime
  • Splash of olive oil
  • Salt & Pepper
  • 2 Avocados cut into small squares
  • 1 tomato deseeded and diced small
  • 2 Spring onions chopped fine
  • Handful coriander chopped
  • 1 Chilli chopped fine
  • 1 Lime juiced
  • Salt & Pepper


  1. Pre-heat oven to 200°C
  2. Blitz all chicken marinade ingredients in a food processor, place in an oven dish with the chicken, cover with foil and bake for an hour until cooked, set aside.
  3. Place 1cm of oil in a frying pan on medium-high heat and fry the tortillas one at a time until crisp. Set aside to drain on kitchen paper.
  4. Alternatively, you can brush the tortillas with oil and bake them in the oven until crisp.
  5. Remove chicken from oven dish, shred and set aside
  6. Place any remaining sauce in a bowl and mix desired quantity into shredded chicken 
  7. Blitz salsa ingredients in a food processor, taste and adjust seasoning to your liking, set aside
  8. For the guacamole, mix all ingredients in a bowl, taste and adjust seasoning to your liking, set aside
  9. Place all elements in separate bowls, ready for you to start building your tostadas
  10. We made them with shredded chicken first, then guacamole, salsa, sour cream, grated cheese, coriander, and jalapeños finished off with a squeeze of lime 
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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