Ingredients:

  • 8 corn tortillas
  • 2 tablespoons vegetable oil
  • 2 cups cooked chicken, shredded
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons chicken broth or water
  • 1/2 cup sour cream
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1 (15-ounce) can refried beans, warmed
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro (optional)
  • Grated cheddar cheese (optional)

Instructions:

  1. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss the shredded chicken with the spice mixture and chicken broth in a bowl.
  2. In the same skillet, add the spiced chicken and cook over medium heat, stirring occasionally, until heated through and slightly browned.
  3. In a food processor or blender, combine sour cream, chipotle peppers, adobo sauce, lime juice, and garlic powder. Blend until smooth. Taste and adjust seasoning if needed.
  4. Heat vegetable oil in a large skillet over medium heat. Fry each tortilla for about 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
  5. Spread a layer of warmed refried beans on each crispy tortilla. Top with the seasoned chicken, shredded lettuce, diced tomatoes, and red onion.
  6. Drizzle the chipotle crema over the tostadas. Garnish with fresh cilantro (if using) and grated cheddar cheese (if using). Serve immediately.