Easy BBQ Chicken Tostadas

Anything Mexican or Southwest-inspired is at the very tippy-top of my list of favorite comfort foods. This the the food I desire most when I’m stressed and exhausted, which is pretty much a constant state of being through the holiday season. And, it’s right around the corner, my friends.

I need a day off, then I get a day off and what do I do? Fill it with about a thousand tasks. I don’t think I’m alone in this! If you’re like me, get these Tex-Mex inspired BBQ Chicken Tostadas on your menu soon.

Regardless of the time of year, I try to squeeze simple meals like this into my menu each week. This is a “give yourself a break” dinner. Very little prep, easy to prepare, and ready in 30 minutes. There is always that inclination to order takeout, but these easy tostadas are just the ticket for a comforting meal at home on those busy days.

BBQ Chicken Tostadas

Crispy corn tortillas topped with a saucy BBQ chicken mixture, crunchy shredded cabbage, cheese and jalapeno Ranch dressing. These easy BBQ Chicken Tostadas are a super satisfying busy day meal!

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Course: Main Course Cuisine: Mexican, Tex Mex

Servings: 6 tostadas Calories: 587kcal

Ingredients

2 pounds boneless, skinless chicken breasts
1 teaspoon Lawry's Seasoned Salt
freshly ground black pepper to taste
crushed red pepper flakes to taste
¾ cup barbecue sauce (your favorite brand)
6 corn tortillas
⅓ cup vegetable oil divided, or as needed to fry tortillas
¾ cup shredded sharp cheddar cheese
¾ cup shredded Monterey jack cheese
10 ounce bag angel hair coleslaw (or finely shredded green cabbage)
½ cup jalapeno Ranch dressing (like Litehouse brand)

Optional Toppings

cilantro leaves, diced red onion, avocado or guacamole

Instructions

Cut chicken into bite-size pieces. Sauté in hot oil for a minute or two. Sprinkle with seasoned salt, pepper, and a little crushed red pepper, if desired. When the chicken has cooked through, add the BBQ sauce and reduce the heat to LOW. Allow to simmer for about 10 to 15 minutes, until the sauce has thickened a bit. Remove from the heat and set aside.

For the Crispy Tortillas

While the chicken is simmering, pour about ¼ cup vegetable oil (or enough to generously coat the pan) into a medium nonstick frying pan and place over MEDIUM-HIGH heat. When the hot and shimmering, but not smoking, carefully slide in a corn tortilla. Allow it to cook for about 1 minute or until golden brown. Use tongs to flip the tortilla and continue to cook until crisp and browned on the other side. Transfer the cooked tortilla to a double layer of paper towels to drain and blot excess grease with additional paper towels. Repeat with remaining tortillas, adding additional vegetable oil as needed.
See alternate "oven-fry" method in Notes section below.
Top the cooked corn tortillas with BBQ chicken, a little cheese, shredded cabbage, a 2nd layer of cheese, and a drizzle with jalapeno ranch. Garnish with optional toppings, if desired.

Notes

Nutrition information was calculated including tortillas fried on the stove. Follow instructions below for a less or no-oil method.

How to Oven-Fry Corn Tortillas

Place 4 to 6 corn tortillas on a baking sheet (lined with foil for easy cleanup) offsetting them so they don’t touch. Use a pastry brush to lightly coat both sides of the tortillas with vegetable or canola oil or ditch the oil completely and use nonstick cooking spray (I like avocado oil spray). Bake them in a preheated 450 degree F oven for 5 minutes then flip the tortillas and bake for another 3 to 4 minutes or until golden brown and toasted. Don't be tempted to cook them too long. Tortillas will continue to crisp up a bit after they come out of the oven.

Nutrition