Introduction

BBQ Chicken Tostadas are a quick and flavorful meal perfect for any day of the week. Crispy tostada shells topped with saucy shredded chicken and melted cheese make for a satisfying bite. This recipe is easy to customize and sure to please the whole family.

Two small flat tortillas lay on a black baking tray with a white marbled texture surface visible in the background. Each tortilla is topped with a layer of shredded, cooked chicken covered generously with melted, creamy white cheese that has a smooth texture and slight browning at the edges. Drizzled dark brown barbecue sauce is scattered in patches over the cheese, creating contrast and shine. The edges of the tortillas are slightly crispy, with some cheese melted onto the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
3 cups cooked and shredded chicken
1 1/2 cups of your favorite barbecue sauce, divided
2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)

Instructions

Step 1: Preheat your oven to 350°F. Arrange the 8 tostada shells on two rimmed baking sheets.
Step 2: In a mixing bowl, combine the shredded chicken with 1 cup of barbecue sauce, stirring well to coat.
Step 3: Divide the sauced chicken evenly among the tostada shells. Sprinkle each with about ¼ cup of shredded cheese.
Step 4: Bake in the oven for 6 to 8 minutes, until the cheese has melted completely.
Step 5: Remove from the oven and drizzle the remaining ½ cup of barbecue sauce over the top. Garnish with thinly sliced green onions if desired.

Tips & Variations

Use leftover rotisserie chicken to save time without sacrificing flavor.
Try different cheeses like pepper jack for a spicy kick or a smoky cheddar for added depth.
Add toppings such as sliced avocado, sour cream, or fresh cilantro for more texture and freshness.

Storage

Store leftover tostadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 5 to 7 minutes to keep the shells crispy and cheese melted. Avoid microwaving to prevent sogginess.

How to Serve

Three small round flat tortillas form the base layer, each topped with shredded cooked chicken mixed with barbecue sauce creating a moist, brownish layer. Over the chicken is a thick layer of melted white cheese, smooth and gooey, covering each tortilla evenly. Drizzles of dark brown barbecue sauce are spread irregularly on top, adding a glossy finish. The tortillas rest on a dark baking tray with some melted cheese crisped around the edges, sitting next to a colorful striped cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of tostada shells?

Yes, you can use flour tortillas, but to get the crispy texture of tostadas, bake them in the oven brushed with a little oil until they are golden and crunchy.

What if I don’t have barbecue sauce on hand?

You can substitute with a mix of ketchup, brown sugar, and a splash of vinegar or use a store-bought BBQ sauce alternative that suits your taste.

BBQ Chicken Tostadas Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

These BBQ Chicken Tostadas are a flavorful and easy-to-make dish featuring crispy tostada shells topped with shredded chicken tossed in barbecue sauce, melted cheese, and a fresh touch of green onions. Perfect for a quick dinner or casual get-together, they combine smoky, tangy, and cheesy flavors in every bite.

Author: Marco
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 8 tostadas 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Shells

8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3–5 minutes per side, until crispy)

Chicken Mixture

3 cups cooked and shredded chicken
1 1/2 cups barbecue sauce, divided

Toppings

2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Arrange the 8 tostada shells evenly on two rimmed baking sheets to prepare for topping.
Prepare Chicken: Place the 3 cups of cooked and shredded chicken into a mixing bowl. Pour 1 cup of barbecue sauce over the chicken, reserving the remaining ½ cup for later. Stir thoroughly to coat the chicken evenly with the sauce.
Assemble Tostadas: Evenly distribute the sauced chicken mixture among the tostada shells, spreading it out. Top each tostada with approximately ¼ cup of shredded cheese to cover the chicken.
Bake: Place the baking sheets in the preheated oven and bake for 6 to 8 minutes, or just until the cheese is melted and bubbly.
Add Final Touches: Remove the tostadas from the oven, then drizzle the remaining ½ cup of barbecue sauce over each one. Sprinkle with thinly sliced green onions for a fresh, mild onion flavor if desired. Serve immediately.

Notes

If tostada shells are unavailable, bake corn tortillas brushed lightly with olive oil at 350°F for 3-5 minutes per side until crisp.
Feel free to use any cheese blend you prefer, such as cheddar or Monterey Jack, for variation.
Leftover cooked chicken works well for this recipe, making it a great way to repurpose meals.
For extra flavor, consider adding a dollop of sour cream or a sprinkle of cilantro when serving.
This recipe can be easily doubled or halved to suit your serving needs.

Keywords: BBQ Chicken Tostadas, barbecue chicken, tostada recipe, easy dinner, shredded chicken, baked tostadas