Easy Chicken Tostadas

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Instead of frying the tortillas as is usually done for tostadas, we bake ours until crispy. Easier, and less fat.

Tags: Intermediate, 30 mins, Entrées, Lunches, Rice & Grains, Chicken/Poultry, Vegetables, Cheese, Baking
Serves: 4
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 20  minutes
Total: 25  minutes

Additional Information


4 PC Large Soft Flour Tortillas
1 cup (250 mL) PC 1-Year Old Canadian White Cheddar Cheese shredded
1 cup (250 mL) PC Salsa Verde - Mild
1/4 cup (50 mL) drained PC Sliced Sweet Roasted Red Peppers
2 cups (500 mL) shredded rotisserie chicken meat, skin removed (mixture of dark and white meat, about half a rotisserie chicken)
1 cup (250 mL) sour cream


  1. Preheat oven to 400°F (200°C).
  2. Place tortillas on large baking sheet. Divide cheese evenly among tortillas. Bake in centre of oven for 8 minutes. Meanwhile, in bowl stir together chicken, salsa and peppers. Divide mixture among tortillas. Return to oven. Bake an additional 8 minutes or until toppings are hot and tortillas are crisp.
  3. Cut into wedges. Serve with sour cream.


Chef's Tips

Removing the skin from the rotisserie chicken reduces the amount of fat. You can reduce fat further by using only white meat, and/or by using low fat sour cream.

Nutritional Information

Per serving
Calories 480 Cal
Fat 24 g
Sodium 1230 mg
Carbohydrate 34 g
Fibre 2 g
Protein 31 g
Source of fibre.