As mentioned in my Baked Chicken Flautas post, I recently fell in love with authentic Mexican food for breakfast. I can’t promise that these are 100% authentic, but they are as close as I could get while making them affordable, simple, and avoiding frying!
Once you try these, you’ll want them every meal of the day! This version of tostadas is a copy cat recipe of what I was served at the local resort we visited.
This recipe is ideally made as a meal prep (or at least the onions made in advance). The ingredients should remain separate until ready to assemble and eat. Store the baked tortillas in a sealed container on the counter for up to 3 days.
Healthy Chicken Tostadas
Feel free to sub in pork or jackfruit for the chicken or top with lettuce and tomatoes instead!
- 4 corn tortillas
- Spray oil
- 1 cup refried beans homemade or low sodium
- 1 large chicken breast
- 1 cup chicken stock
- 1/2 cup salsa verde enchilada sauce, or seasoning of choice
- 3/4 red onion
- 1 cup vinegar
- 1/2 cup water
- 1 tsp salt
- 1 garlic clove halved
- Fresh black pepper cracked
Heat your oven to 350F. Lightly spray the corn tortillas with oil and line a baking sheet. Bake for ~10-12 minutes, or until crispy.
Bring vinegar, water, and salt to a light boil in a saucepan. Slice the red onion in half, and again into thin half moons. Stuff onions into a pint Mason jar. Top with the vinegar mixture, garlic, and a few cracks of pepper. Allow to cool before sealing and leaving in the fridge. Ideally, make these on advance as they will need 3-4 hours at least before they are ready.
While the onions and tortillas cool, poach or pressure cook your chicken breast in stock (add water if poaching). I cooked mine from frozen in my instant pot for 12 minutes and allowed the pressure to release naturally for 10 minutes before shredded it and mixing with the salsa verde. If poaching, cover chicken with stock and water in a pot. Bring to a boil over medium-high, cover, reduce heat to low, and simmer for about 10 minutes or until it has an internal temperature of 165F. Remove, shred, and add your sauce or seasoning.
When ready to assemble, take one tortilla. Top with 1/4 cup beans, 3 tbsp shredded chicken, and ~1/4 cup pickled onions. One tostada per serving!
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