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
Ingredients
Salsa Chicken
- 1 jar salsa
- 2-3 large chicken breasts
Mexican Tostadas
- Siete foods almond flour tortillas
- black refried beans
- shredded Mexican cheese
- shredded lettuce
- tomato
- avocado
- green onion
- cilantro
- hot sauce
Instructions
Salsa Chicken
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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.
Mexican Tostadas
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Bake your tortillas (I used @sietefoods almond flour tortillas) at 400 degrees for 5ish minutes or until crispy and light golden brown.
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Spread black refried beans over the top and sprinkle with shredded Mexican cheese. Bake for another 5 minutes or until cheese is melted.
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Top with your chicken (or leave it for vegetarian!), shredded lettuce, tomato, avocado, green onion and cilantro. Top with hot sauce and enjoy!
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