Chicken Tostadas

Chicken Tostadas

Made  times

"Wonderful healthy and authentic chicken mole tortas, based on a dish at my favorite upscale Mexican restaurant in Chicago."
Added to shopping list. Go to shopping list.


45 m 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 for tortillas.
  2. In a bowl, mix diced chicken with cumin, coriander, garlic powder, and chili powder.
  3. In a skillet over medium heat, add chicken to brown, cook 8 minutes.
  4. Add red bell pepper strips and cook another 6 minutes.
  5. Add mole sauce and chicken stock, stirring well until blended. Simmer over low heat, 15 minutes or until sauce has thickened. Shred chicken in sauce (optional).
  6. While chicken is cooking, combine all the guacamole ingredients and mix well.
  7. Lightly spray corn tortillas with cooking spray on either side. Lay on cookie sheet and bake for 5 minutes. Flip tortillas and bake 3 minutes.
  8. Layer shredded cheddar cheese on tortillas and broil until cheese is melted.
  9. Layer guacamole on top of melted cheese. Spoon chicken mole on top of guacamole.
  10. Garnish with cilantro and splash of lime juice.
You might also like


The freshness and brigthness of the mangos in the guac perfectly balance the heat and complexity of the chicken mole.