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Gravel & Dine

Tomatillo Chicken Tostadas

A quick and easy weeknight meal, this tostada brightens up leftover chicken with tomatillo salsa paired with a black bean puree and some fresh tomato and sweet corn for fixings. This recipe makes between 4 to 6 tostadas depending on how high you pile them.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • ½ T vegetable oil
  • 1 onion chopped
  • 1 ½ c pulled leftover pulled or rotisserie chicken
  • 1 c tomatillo salsa
  • 1 15 oz can black beans drained and rinsed
  • ¼-1/2 c whipping cream
  • 4-6 corn tostadas
  • 1 ear corn kernels cut off the cob
  • 1 roma tomato chopped
  • Sour cream
  • Cilantro chopped
  • Iceberg lettuce shredded
  • Lime wedges

Method
 

  1. Heat oil in a skillet over medium heat. Cook onion until translucent and lightly golden. Add chicken and salsa and stir to combine. Heat until salsa is thick and chicken is warm.
  2. Meanwhile, heat black beans and cream in a small saucepan to a simmer. Puree with an immersion blender, you can thin with a little extra warm cream if needed.
  3. Build the tostada. Spread tostada with black bean puree, top with chicken, drizzle with sour cream, garnish with corn, tomato, lettuce and cilantro.Finish with a squeeze of lime.