Lazy Sundays + Mexican Food = HEAVEN. These Mexican Tostadas with Salsa Shredded Chicken are so easy to make that you can still have yourself a lazy day while whipping up a 5 Star meal. Get ready to head to flavor town. (Also this pic is giving me major @thedefineddish vibes and I’m real proud of it ☺️).
Mexican Tostadas with Salsa Shredded Chicken
- 1 jar salsa
- 2-3 large chicken breasts
- Siete foods almond flour tortillas
- black refried beans
- shredded Mexican cheese
- shredded lettuce
- green onion
- hot sauce
I used my InstantPot to cook the chicken on high pressure for 12 minutes and let it naturally release the pressure to keep it juicy. You can also use a slow cooker 7-8 hours on low or 3-4 hours on high OR a regular covered pot for 35 minutes to an hour. Shred the chicken once cooked and add back to the salsa to serve.
Bake your tortillas (I used @sietefoods almond flour tortillas) at 400 degrees for 5ish minutes or until crispy and light golden brown.
Spread black refried beans over the top and sprinkle with shredded Mexican cheese. Bake for another 5 minutes or until cheese is melted.
Top with your chicken (or leave it for vegetarian!), shredded lettuce, tomato, avocado, green onion and cilantro. Top with hot sauce and enjoy!