Crispy Chicken Tinga Tostadas with Cotija Cheese

These amazing chicken tinga tostadas are perfect for busy families who want something delicious and satisfying without spending hours in the kitchen. Everyone from kids to adults will love the crispy tortillas topped with flavorful chicken and creamy beans. Plus, you get a restaurant-quality meal that’s ready in just 25 minutes!

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Fiber, High-Protein, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 345 Calories, 10g Fat, 44g Carbs, 21g Protein.

Ingredients You’ll Need

Corn tortillas: You’ll need 8 medium corn tortillas, which will give you the perfect crispy base for your tostadas. I love using corn tortillas because they get so wonderfully crunchy in the oven!

Cooking spray: Just a light coating on both sides of the tortillas will help them get golden and crispy. This is so much easier and healthier than deep-frying!

Chicken tinga: You’ll need 2⅔ cups of chicken tinga, which adds amazing smoky flavor to every bite. You can make your own or grab some from the store – both work great!

Refried beans: One 15-ounce can of low-sodium refried beans creates the perfect creamy layer. The low-sodium version lets you control the salt level in your dish.

Cotija cheese: Half a cup of crumbled cotija cheese gives you that salty, tangy flavor that makes these tostadas special. This cheese is like the Mexican version of feta!

Fresh cilantro: Half a cup of chopped fresh cilantro adds a bright pop of color and fresh flavor. It really makes the whole dish come alive!

How to Make Chicken Tinga Tostadas

Step 1: Preheat your oven to 350°F. Arrange the tortillas in a single layer on a large baking sheet. Coat both sides with cooking spray – don’t worry about being perfect here!

Step 2: Bake the tortillas for about 12 minutes, flipping them once halfway through. They should be golden and crispy when done. You’ll hear them getting crunchy!

Step 3: While the tortillas are baking, heat your chicken tinga and refried beans in separate pans until they’re steaming hot. This usually takes about 5 minutes on medium heat.

Step 4: Divide the warm beans among your crispy tortillas, spreading them evenly. Top each tostada with about 1/3 cup of chicken tinga.

Step 5: Sprinkle each tostada with 1 tablespoon of cotija cheese and 1 tablespoon of fresh cilantro. Serve immediately while everything is warm and crispy!

Easy and Quick Chicken Tinga Tostadas Version

Want to make this even faster? You can totally use pre-made tostada shells from the store! Just warm them in a 300°F oven for 3-4 minutes. Also, if you have leftover rotisserie chicken, just mix it with some salsa and cumin for a super quick tinga substitute. You’ll have dinner ready in under 10 minutes!

Serving Ideas

These tostadas are pretty much a complete meal on their own! They’ve got protein, fiber, and tons of flavor. If you want to add some sides, try serving them with fresh guacamole, a simple green salad, or some Mexican rice. A squeeze of lime over everything makes it even more delicious!

Storage

Store any leftover chicken tinga and beans in the fridge for up to 3 days. Keep the crispy tortillas in an airtight container at room temperature for up to 2 days. To reheat, warm the toppings in the microwave for 1-2 minutes and crisp up the tortillas in a 350°F oven for 2-3 minutes.

Substitutions

No cotija cheese? You can use crumbled queso fresco or even feta cheese instead. If you can’t find chicken tinga, try shredded chicken mixed with your favorite salsa. Black beans work great instead of refried beans too. You can also use flour tortillas if that’s what you have on hand!

Pro Tips

• Perfect Crispiness: Don’t skip the cooking spray – it’s what makes the tortillas get golden and crunchy!
• Even Heating: Make sure your chicken tinga and beans are really hot before assembling. Cold toppings will make your tostadas soggy.
• Assembly Trick: Put the beans on first – they act like a barrier to keep the tortillas crispy longer.
• Fresh Factor: Add the cilantro right before serving to keep it bright and fresh looking.

FAQs

Can I make the tortillas ahead of time?

You bet! You can bake the tortillas up to 2 days ahead and store them in an airtight container. Just warm them up in the oven for a couple minutes before serving to get them crispy again.

What if I don’t like cilantro?

No worries at all! You can skip the cilantro or try chopped green onions instead. Some people also like diced tomatoes or even a sprinkle of paprika for color.

Can I make these vegetarian?

Sure! Just skip the chicken tinga and add extra beans, or try some seasoned roasted vegetables like bell peppers and onions. You could also use seasoned black beans or lentils.

How do I keep the tostadas from getting soggy?

The key is serving them right away after you assemble them! Also, make sure your toppings aren’t too wet, and always put the beans down first as a protective layer.

I hope you love these crispy, flavorful tostadas as much as my family does! They’re such a fun way to enjoy Mexican flavors at home. Let me know how yours turn out – I’d love to hear about any creative toppings you try!