Chicken Tostada Stack Recipe - Chichilicious

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!

Chicken Tostada Stack Recipe

Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings


  • 2 chicken breast
  • 1/2 onions
  • 2 tomato
  • 3 clove garlic
  • 1 Jalapeno seeded
  • 1/4 cup coriander fresh
  • 1/2 lime juice
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp Creole seasoning
  • 2 tsp Oil

For Toppings

  • 1 pack tostadas
  • 1 can re fried beans
  • 1 pack cheddar cheese
  • 2 tomatoes
  • 1 cup guacamole
  • 1 cup sour cream
  • 1/2 cup coriander fresh


  • In a small food processor, add the tomato, onion, garlic, jalapeño, coriander. Pulse until you no longer have large chunks.
  • In a medium size pan, 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 and spread a spoon of refried beans on it, then cover with chicken and with cheese. Repeat these steps two more times to create stacks, then place in the oven until heated through and the cheese has melted.
  • Finally top with diced tomatoes, guacamole, sour cream, and chopped coriander. Enjoy!

Recommended Equipment


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.


Calories: 377kcal | Carbohydrates: 30g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 818mg | Potassium: 2086mg | Fiber: 9g | Sugar: 7g | Vitamin A: 3142IU | Vitamin C: 190mg | Calcium: 446mg | Iron: 14mg
Course: Main Course
Cuisine: Mexican
Keyword: cheese, Chicken, comfort food, crispy
Author: Chichi
Tried this recipe?Mention @chichilicious_food or tag #chichilicious!

*Affiliate Disclosure: As an Amazon Associate we earn from qualifying purchases. We are committed to remain unbiased, our recommendations are genuine and never based on potential commission we may earn.