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I created my Chipotle Chicken Tostadas because I had some chipotle in adobo sauce and tortillas leftover. This recipe is full of flavor, fried the tortillas, some beans, lettuce, shredded chicken with chipotle mayo and fresh salsa.
Chipotle Chicken Tostadas Cooking Tips:
If you’re in a rush you can use a store-bought rotisserie chicken and refried beans.
Chipotle mayo and salsa can be made one to two days in advance.
How to Store Chicken Tostadas
Fridge: Beans: After beans cools off, place in an airtight container in the fridge for 7 days max.
Chipotle Chicken: After chicken cools off, place in an airtight container in the fridge for 7 days max.
Chipotle Mayonnaise: Place in an airtight container in the fridge for 30 days max.
Salsa: Place in an airtight container in the fridge for 3 days max.
Place in an airtight container in the fridge for 7 days max.
Reheating: Pop in a 350-degree oven for 10 minutes.
latest Recipe Video:
Substitution Options:
You can use any protein or vegetables to top off your tostadas.
You can use pinto or refried beans for this recipe too.
You can use a store-bought salsa but you'll be sacrificing flavors.
what to serve with Chipotle Chicken Tostadas?
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📖 Recipe
Chipotle Chicken Tostadas
Ingredients
Beans
- 2 tablespoons oil
- ½ medium onion chopped
- ½ jalapeno chopped
- 2 garlic cloves minced
- ½ teaspoon dry oregano
- 2 teaspoons cumin
- 1 ¼ teaspoon salt
- 1 teaspoon black pepper
- 15 oz. can pinto beans drained
- ½ cup water
Chipotle Chicken
- 4 cups water
- 1 tablespoon savory NOLA seasoning or seasoning salt
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon coriander
- 1 chipotle pepper in adobo sauce
- 2 garlic cloves smashed
- 1 bay leaf
- 3 chicken breast boneless, skinless
- 8 corn tortillas
- 1 cup canola or vegetable oil
- ½ iceberg lettuce shredded, garnish
- 8 sprigs cilantro garnish
- ½ cup Cotija garnish
Chipotle Mayonnaise
- ½ cup mayonnaise
- ½ medium avocado
- 1 garlic clove chopped
- 2 chipotle peppers in adobo sauce
- 2 teaspoons white vinegar
- pinch salt
Salsa
- 2 roma tomatoes chopped
- ¼ red onion chopped
- ½ jalapeno chopped
- 2 garlic cloves chopped
- juice of ½ lime
- 2 sprigs cilantro chopped
- salt to taste
- ¼ teaspoons black pepper
Instructions
Beans:
- In a pot over medium heat, add oil and onion cook for 2 minutes. Add jalapeno, garlic, oregano, cumin, salt and pepper, cook for 20 seconds. Add pinto’s and water bring to a boil, reduce heat to low and cook for 15 minutes.
- Smash beans against side of pot to test creaminess. If beans give resistance cook for 5 more minutes. If beans smash against pot, cut off heat, taste beans adjust seasonings then smash beans until creamy. Then cut heat back on to medium and stir constantly for 5 minutes. Cut off heat and sit to the side for 3 minutes.
Chipotle Chicken:
- To make chipotle chicken, in a 5-qt. pot add water, savory, salt, chili powder, black pepper, coriander, chipotle, garlic and bay leaf. Bring to a simmer (small bubbles on the bottom of the pot) then add chicken and cook for 15-17 minutes. Remove chicken from water and sit to the side and let cool for 5 minutes. Then shred with two forks.
Chipotle Mayonnaise:
- While chicken is cooking make chipotle mayo. Add all ingredients to a food processor and blitz on high until peppers are pureed. Add a tablespoon of lime juice or water if mixture is having trouble pureeing.
Salsa:
- To make salsa, add all ingredients in a bowl mix and sit to the side for 5 minutes before serving.
- In a skillet add 1 cup of oil and bring to 350 degrees. One at a time fry corn tortillas until crispy and brown about 1-2 minutes. Drain on paper towel lined baking sheet.
- To assemble, take one tortillas, smear pinto beans on bottom, add some shredded lettuce, chicken, chipotle mayo, salsa and sprig of cilantro over top.
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