Sheet Pan Loaded Chicken Tostadas
Serves 2
30 mins prep
10 mins cook
0 mins total
As part of my Budget Friendly Family Meal Series, these Sheet Pan Loaded Chicken Tostadas are a quick and easy weeknight dinner that you'll want to add to your roatation!
For the Salsa:
Toppings + Tortillas:
Homemade Elote Seasoning (optional or get it from Trader Joes- not included in the budget):
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Cook the chicken in the instant pot or crockpot with 1/2 jar of the salsa verde, 1 tsp cumin, 1 tsp minced garlic.
Frozen in the instant pot- 25 minutes
Fresh in the instant pot- 15 minutes
Crockpot- high for 4-6 hours
***Save time by just using rotisserie chicken- just shred the meat, add in the sauce + seasonings into a small pan and cook for 10-15 minutes.
In a bowl mix together all of the ingredients for the salsa + 1 tsp of the elote seasoning, set aside.
***Save time by making this ahead of time. This also makes a ton extra for leftovers the next day!
Preheat the oven to 425°
On a large baking tray, lay out 12-15 corn tortillas, brush each side with olive oil or cooking spray. Bake in the oven on the top rack for 10-12 minutes, flipping once.
While the tortillas are cooking smash the avoacdo and add a pinch of salt and some lime juice, set aside.
Slice the radishes + jalapenos
Once the torillas are browned and crispy, add smashed avocado, chicken, shredded cabbage, corn salsa- top with radishes, jalapeno, cilantro, lime juice, cotija cheese + a dash of elote seasoning.
If you fam isn't into the "fancy" stuff aka they are picky eaters, my kidos loved these with refried beans, chicken and cheese!
This meal had a ton of chicken, salsa and cabbage leftover, so I made wraps with it the next day buy adding mayo, elote seasoning, chicken, cabbage and salsa- soooooo good!