Get ready to transform your ordinary weeknight dinner into a flavor explosion with these mouthwatering Chicken Thigh Tex-Mex Tostadas! Imagine crispy shells loaded with tender, seasoned chicken, fresh vegetables, and a creamy cilantro ranch sauce that will have everyone at the table begging for seconds. This recipe is not just a meal; it's a culinary adventure that brings the vibrant flavors of Mexican cuisine right to your kitchen in just 45 minutes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken thighs, cooked and shredded
- 8 tostada shells
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup cilantro, chopped
- 1/2 cup ranch dressing
- 1 tsp lime juice
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 375°F (190°C). This will prepare the oven for toasting the tostada shells.
- While the oven is heating, take your cooked chicken thighs and shred them using two forks or your hands. Make sure to remove any excess fat or bones.
- In a mixing bowl, combine the shredded chicken with salt and pepper to taste. You can also add a pinch of cumin or chili powder for extra flavor if desired.
- Once the oven is ready, place the tostada shells on a baking sheet in a single layer. Bake them in the preheated oven for about 5-7 minutes or until they are golden and crispy.
- While the tostadas are baking, prepare the cilantro ranch sauce. In a separate bowl, mix together the ranch dressing, chopped cilantro, and lime juice. Stir until well combined. Adjust seasoning with salt and pepper if needed.
- After the tostada shells are done baking, remove them from the oven and let them cool slightly.
- To assemble the tostadas, start by placing a generous amount of shredded lettuce on each tostada shell as the base.
- Next, add a portion of the seasoned shredded chicken on top of the lettuce, ensuring an even distribution across all tostadas.
- Top the chicken with diced tomatoes, adding a fresh and vibrant touch to each tostada.
- Drizzle the cilantro ranch sauce over the top of each tostada, ensuring that every bite is flavorful.
- For an extra touch, you can sprinkle additional chopped cilantro over the tostadas for garnish.
- Serve the Chicken Thigh Tex Mex Tostadas immediately with any remaining cilantro ranch sauce on the side for dipping. Enjoy your delicious meal!
Tips
- For extra flavor, consider seasoning your chicken with a blend of cumin, chili powder, and garlic powder before shredding.
- To ensure crispy tostada shells, watch them carefully in the oven and remove them as soon as they turn golden brown to prevent burning.
- Make the cilantro ranch sauce ahead of time and refrigerate to allow the flavors to meld together.
- Use rotisserie chicken as a time-saving alternative if you don't have time to cook chicken thighs from scratch.
- For a healthier version, you can use Greek yogurt instead of ranch dressing in the sauce.
- Add some heat by including diced jalapeños or a sprinkle of hot sauce for those who love a spicy kick.
- These tostadas are best served immediately to maintain the crispiness of the shells, so time your preparation accordingly.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 28g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 130mg
