Chicken Tostadas

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 servings
Share This Recipe


2 packets GOYA® Cubitos Chicken Bouillon mixed with 4 cups water

8 6-inch GOYA® Corn Tortillas

11/4 cups GOYA® Refried Beans, heated according package directions

1/2 head iceberg lettuce, shredded (about 2 cups)

2 boneless, skinless chicken breast halves (about 1 lb.)

GOYA® Vegetable Oil, Canola Oil or Corn Oil, for frying

1 tomato, thinly sliced

1 ripe avocado, peeled, pitted and chopped (about 3/4 cup) 


GOYA® Salsita (optional)

GOYA® Pico de Gallo (optional)

Sour cream (optional)

GOYA® Queso Fresco (fresh cheese), crumbled, or mild cheddar or Monterey Jack (optional)


  1. 1. Add chicken bouillon mixture to medium saucepan over medium-high heat; bring to boil. Add chicken; lower heat to medium. Simmer until chicken is cooked through, about 20 minutes. Transfer chicken to plate to cool; shred and set aside.
  2. 2. Meanwhile, heat oven to 180 degrees F; place baking sheet inside oven. Heat 1/2" oil in medium skillet over medium-high heat until shimmering, but not smoking. Add one tortilla; cook until crisp and golden brown on both sides, flipping once, about 1 minute. Transfer to paper towel-lined plate to drain, and then transfer to baking sheet in oven. Repeat with remaining tortillas.
  3. 3. To assemble tostadas, spread 3 tbsp. refried beans on each crisped tortilla. Divide reserved chicken, lettuce, tomato and avocado evenly among tortillas. Serve with salsita, pico de gallo, sour cream and cheese, if desired.

Chicken Tostadas

Tex-Mex Style Main Course Chicken Soup

Vertical-Roasted Chicken with Poultry Rub

Chicken Valdostana for Two

Chicken Valdostana for Two

Cajun Chicken Alfredo 2

Chicken Fried Steak 2

Cajun Chicken Alfredo 2