Chicken Enchilada Tostadas

5 from 1 vote

This recipe transforms simple chicken thighs into a delicious and easy meal. By slow cooking the chicken with taco seasoning and enchilada sauce, you create a flavorful base for flavorful tostadas. Top the tostadas with shredded chicken, refried beans, and your favorite toppings for a satisfying and customizable meal that's perfect for a busy weeknight.

Course Main Dish

Cuisine Mexican

Keyword chicken

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 255kcal

Author Laura

Equipment

Ingredients

1¼ lbs boneless skinless chicken thighs
1 oz pkg taco seasoning mix
1 Tbsp packed brown sugar
4 oz can green chiles chopped
10 oz can nchilada sauce
1 cup frozen corn thawed
16 oz can refried beans
8 tostada shells
3 cups lettuce shredded
4 medium green onions sliced (1/4 cup)
any other toppings you like such as sour cream shredded cheese, guacamole, diced tomatoes, sliced olives, etc.

Instructions

Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in cooker and sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce for later when preparing the tostadas.
Cover and cook on Low heat setting 6 to 7 hours.
Remove chicken from slow cooker and use 2 forks to pull chicken into shreds. Return chicken to cooker. Mix in corn. Cover and cook on Low heat setting 15 minutes.
Meanwhile, in a sauce pan, combine the refried beans with 1/2 cup of the remaining enchilada sauce. Cook over medium heat until heated through.
Prepare tostadas by spreading a spoonful of the refried beans on top of each tostada shells. Top each with some chicken mixture followed by lettuce, green onion, and any other toppings you desire. Any remaining enchilada sauce can be drizzled on top of the tostadas if desired.

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