Ingredients
Scale
- 4 corn tostadas
- 2 cups shredded rotisserie chicken
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 lime, cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Brush the tostadas lightly with olive oil and bake for 3-5 minutes until crisp.
- In a bowl, mix the shredded chicken with salt and pepper.
- Spread a layer of shredded chicken on each tostada.
- Top with shredded lettuce, diced tomatoes, red onion, and cilantro.
- Sprinkle shredded cheese over the toppings.
- Drizzle with sour cream and salsa.
- Serve with lime wedges on the side.
Notes
- Use store-bought rotisserie chicken for convenience.
- Add avocado slices for extra creaminess.
- Adjust toppings to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg