Chicken Tostada Stack

Here’s a open faced taco eaten with a fork and knife so it saves you the mess and you won’t have juice from the meat running down your face. You can make this with any protein you like, today I felt like making chicken, and honestly I had chicken in the freezer (actually I always have chicken in the freezer.) Make this for every picky eater in the family and they will ask for more!

Click here to complete the dish: Guacamole and Creole seasoning

Chicken Tostada Stack Recipe

By March 4, 2015

You can prepare the chicken the night before and keep in in the fridge until you are ready to use it, or you can cook it in your crock pot and it will be ready when you come back from work.

  • Prep Time :5 minutes
  • Cook Time :1h 05 min
  • Yield : 6 servings


In a small food processor, add the tomato, onion, garlic, jalapeño, coriander, . Pulse until you no longer have large chunks.

In a medium size cast iron pot, heat up the oil and add the chicken, pour the sauce in the pot and add about 50 ml of water to the food processor to get the remaining bits, add to the pot then put the Creole seasoning, salt, pepper, cumin, and lime juice. Cover with a lid and simmer on low for about 20 minutes or until the chicken is cooked and you can shred it with a fork. Continue to simmer until the water has evaporated about 5 minutes.

To assemble: Turn your oven on low "broil." In a pan lined with aluminium foil, place one tostada spread a spoon of refried beans, cover with chicken, then with cheese, repeat these steps two more times. Place in the oven until heated through and the cheese has melted. Finally top with diced tomatoes, guacamole, sour cream, and chopped coriander. Enjoy!



2 Responses to Chicken Tostada Stack

  1. Thalia @ butter and brioche

    I’ve actually never tried tostadas before.. but I sure love my Mexican food so this recipe is right up my alley. Looks delicious!

  2. Daria

    I love Mexican food and this is excellent right now a cook for my famlia. combination is excellent.

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