Originally posted March 28, 2017

Chicken Tostadas with Salsa Roja

Chicken Tostadas with Salsa Roja by MexFoodJournal

Mexican chicken tostadas, crunchy corn tortillas topped with refried beans, shredded chicken, shredded iceberg lettuce, thinly sliced white onion, Mexican cream, crumbly cheese and your favorite salsa.


  • 1 lb. chicken breast, cooked and shredded and lightly salted
  • 1 16 oz. can refried beans / 2 cups homemade
  • ½ head iceberg lettuce, shredded
  • 1 medium white onion, very thinly sliced
  • ½ cup Mexican cream, crema or sour cream
  • 4 ounces queso ranchero, a white crumbly Mexican cheese
  • 2 cups of your favorite salsa: restaurant salsa, salsa verde
  • 8 to 12 tostadas


Start by gathering all your ingredients
Heat the refried beans
Spread about 1 tablespoon of beans on each tostada
Add shredded chicken
Add shredded lettuce
Add sliced onion
Add 1 tsp. of cream
Add ½ oz. crumbled or grated cheese
Top with salsa to taste

1 hour



There are no comments. Be the first to add one.

Adapted from

Mexican Food Journal
views saves adapts comments
1,584 0 0 0