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.