Ranch Chicken Tostadas

Indulge in Ranch Chicken Tostadas, a flavor-packed delight ready in minutes! Begin by warming shredded rotisserie chicken and smashing cannellini beans into chunky “refried beans.” Toss coleslaw with creamy yogurt ranch dressing for a zesty kick. Assemble your tostadas: layer with beans, savory chicken, ranch-infused coleslaw, tangy pico de gallo, and a generous sprinkle of cheddar cheese. Top with fresh cilantro for a burst of freshness. Serve alongside crispy oven fries for the ultimate Tex-Mex feast! With its vibrant flavors and easy prep, these tostadas are sure to become a family favorite. Give them a try today!

Prep Time: 15 min
Cook Time: 0 min

Ingredients:

  • 8 tostada shells
  • 2 cups shredded rotisserie chicken
  • 1 bag coleslaw mix
  • 1 ½ cans cannellini beans, drained and rinsed
  • Yogurt ranch dressing (enough to coat coleslaw mix)
  • Pico de gallo, for serving
  • Shredded cheddar cheese (let your heart decide how much)
  • Cilantro for topping

Directions:

Place a small saute pan over medium heat and heat the chicken. Remove from the pan. Add a little bit of olive oil followed by the cannellini beans. Season with salt and pepper and add a little bit of water. Smash the beans to make a chunky “refried bean”. Set aside. In a small bowl, toss coleslaw with yogurt ranch. 

To assemble tostadas, place shells on a plate. Spread each shell with refried beans, followed by chicken, ranch coleslaw, shredded cheddar cheese, pico de gallo, and cilantro. Serve with oven fries.

Other Ways To Prepare This Meal:

Plant-based: Omit chicken. Substitute sauteed peppers and onions. Use vegan cheese shreds instead of cheddar. Use vegan ranch instead of yogurt.

Add spice: Top with pickled jalapenos.

Leftover hack: Use leftover ranch coleslaw, chicken, cheese and pico de gallo to make a wrap for lunch the next day.