BBQ Chicken Toastadas
You can use any kind of chicken, but I like to use a rotisserie chicken to speed things up.
Ingredients
- 12 corn tortillas
- 3 tbsp olive oil
- 3 cups chicken shredded
- 1 cup barbeque sauce
- 1 cup cheese shredded
Instructions
- Preheat oven to 400 degrees.
- Brush both sides of the corn tortilla with olive oil and lay in a single layer across 2 large baking sheets. I fit 6 small tortillas on each sheet.
- Bake for 10 minutes, flipping halfway through, until crispy.
- While the tortillas are baking, mix shredded chicken and bbq sauce together in a large bowl.
- Once the tostadas are out of the oven, evenly divide the chicken mixture between the tostadas. Top with cheese.
- Add the tostadas back into the oven for 10 minutes, until the cheese is melty and the chicken mixture is hot. Serve immediately.
Notes
Feel free to add veggies to your chicken mixture like sautéed peppers and onions.
If you don't have rotisserie chicken you can make shredded chicken by adding 2 chicken breasts to your pressure cooker with 1/2 cup of water or chicken broth, salt, and black pepper, cooking for 15 minutes on high pressure. Or use your slow cooker and put your chicken breast, liquid, and seasoning on high for 3-4 hours or low for 6-7 hours. Make sure to drain the extra liquid before shredding your chicken so the tostadas don't become soggy.
I like using Sweet Baby Ray's barbecue sauce, but go crazy and use whatever barbecue sauce you want!