Baked Chicken Tostadas
Prep time: 2 hours
Cook time: 2 hours 10 mins
Total time: 4 hours 10 mins
  • 2 boneless, skinless chicken breasts
  • ¾ cup chicken broth
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp pepper
  • ¼ tsp salt
  • 4 flour tortillas
  • 2 cups romaine lettuce
  • 1 cup black beans
  • 1 cup cooked white rice
  • Cilantro, salsa, sour cream and guacamole for topping
  1. Add chicken, chicken broth, garlic, cumin, chili powder, cayenne pepper, salt and pepper to a crock pot and turn to "high" for 2 hours.
  2. Turn crockpot down to low.
  3. Preheat oven to 325 degrees F.
  4. Spray tostada pans with non-stick cooking spray and place the tortillas inside, pressing against the mold.
  5. Bake for 5-10 minutes, until tortillas begin to turn golden brown. The longer you leave them in, the more crispy they will be - but careful not to burn!
  6. Remove baked tostada shells from pans and place on a plate.
  7. Shred the chicken using two forks.
  8. Fill the tostada shells with lettuce, chicken, rice and black beans, then top with salsa, cilantro, sour cream and guacamole.
Makes 4 tostadas
Recipe by My San Francisco Kitchen at