Chicken & Summer Vegetable Tostadas Recipe (2024)

I decided to try this on the spur of the moment and boy, am I glad I did! I jazzed it up a bit by using mango salsa. This is a perfect meal when you don't want to slave in the kitchen but still want good food.

This is a great weeknight meal and quick to make. Everyone loved it, and it was adaptable for my toddler and infant. Made filling into a quick quesadilla for the toddler and gave the filling to my 14mo old. It was a hit all around.However, I didn't have Monterey Jack cheese, so I used queso fresco instead. I think that will be my choice of cheese instead of the jack cheese. Melted easily in the broiler and tasted fabulous.

This dish is so delicious and so easy. I have put it on my weeknight rotation twice already. The kids and my husband love it. I omitted the cilantro, because I am not a huge fan it it. Also, I use regular red salsa instead of salsa verde.

This was a very good dish. To save a little more time, I used ready made italian chicken patties and canned corn. A great dish for after the game.

This one might have gotten better reviews if we hadn't eaten it in the same week (and after) the recipe for soft black bean tostadas. We preferred the other recipe over this one, but agreed this one wasn't bad.

My family loved this recipe! It was too hot to turn on the oven so we ate them like tacos. Love the summer veggies!

One of the best recipes I've found. I used, frozen corn, red salsa, and white onion because that's what I had on hand. Also Rudi's Whole Grain wraps with flax seed for more nutrition. Will definitely be making in the future!

I made this for my family and they loved it! And my family is really picky. My husband sucked down an entire tostada as soon as I pulled it from the oven. I didn't have zucchini so I used red peppers along with the other veggies. I also added refried black bean and sprinkled it with Mexican Queso shredded cheese. Turned out perfectly! The cilantro and the cumin gave it a great flavor. Oh I also used seasoned salt instead of kosher salt which I didn't have.

Don't know what all the raves are about. Followed recipe exactly. Flavors did not meld well....only tasted some heat from salsa, not much else. Guac on top helped a little. Would not make again.

Simple, delicious and great for sharing!

Easy and delicious! I will definitely make this recipe again.

Very easy to make and delicious. My family really enjoyed this. Will add to my rotation.

This is a fantastic way to use up leftovers! We had grilled chicken strips and some asparagus to use up, and just mixed it with the salsa we had on hand. This one is going into the regular rotation.

Very good. My family doesn't care for corn so I used some tomatoes. Easy and a new way to jazz up chicken.

These were yummy! I did some with flour and some with corn tortillas! Easy, quick and delicious! I used salsa instead of salsa verde.

Was great as written.added 1/2 red pepper and cut chicken up before cooking. Everyone loved... Even the kids.

Great flavor. So easy! This will be a definite go-to.

Very good! Made with and without chicken and both were excellent!

Made this last night for me and my fiance...OMG so much flavor! This recipe will definitely be made again in our house :) We aren't big fans of cilantro, so we didn't put that in. I did add in black beans and then diced up some avocado to put on afterwards once the tostada came out. Delish!!!

I used about 12 oz of a smoked rotisserie chicken to cut down the prep time. I added the chopped cooked chicken to the sauteed vegetables along with about 1/2 the spice mixture. The followed the recipe as written. Excellent!

My family absolutely loved this meal. I used grapeseed oil rather than the canola and we had enough for two meals (three people). Can't miss with this one!

These tostadas are delicious. I added a can of black beans and used pepper jack cheese to add a little more spice. My family loved them.

This was wonderful! I actually prepared the topping on the stove and then finished it on the grill. Delicious!

Great mid-week dinner. I used EVOO, and sauteed the onion (used yellow) before cooking the chicken & added black beans to the mixture, and browned corn tortillas on both sides.

Fast, easy and delicious. Thanks Sunday Strategist and thanks Cooking Light!

Excellent!! When I broiled the tortillas the first 3 minutes they puffed up and were really well done. So on the second batch, I skipped the pre-broiling and just broiled the tortillas with the chicken mixture and cheese for three minutes, and they came out perfect! Served with salsa and sour cream.

Dish is very good. Recipe is a little off, since it does not tell you to dice or shred the chicken. You, also don't want to combine the first three ingredients. It's the next three after the oil. I added the black beans into the mixture and added extra salsa verde. My husband loved it. Be careful when broiling the tortillas. It does not take 3 minutes, and they burn very quickly.

Very Good and easy recipe. I didn't have fresh cilantro or salsa verde but substituted 1tsp dried cilantro and salsa I had in the fridge. The only suggestion I'd make is to only broil the tortilla for about a min or not at all. I burned 2 batches,broiling the first at 3 min and the 2nd at 2 min.Served with blended cottage cheese instead of sour cream. Yummy!

I made this for my family last night and they thought it was okay. I added more chicken because I wanted leftovers. Next time I make this, I'm going to make the chicken on the grill along with the zucchini and use fresh corn instead of frozen corn. When I read a review posted on MyRecipes about a highly rated recipe with 4 or 5 stars, I usually agree that the recipe is great. This one didn't turn out as great as I was expecting.

Had to recook the flour tortillas the first time due to them burning but besides that everything went as planned. Use some dip or salsa with it and you have a great dish.

Great, delicious, quick summer meal, especially if like me you had too many zucchini. I used yellow squash as well and I use a chicken breast that I pan fry with a little water and then shred with a fork. I add some adobo seasoning and yum yum, enjoy!!

Really, really lovely recipe. Easy to make, inexpensive, and full of healthiness. My children loved it. To make it quicker, I used a rotisserie chicken which I chopped up and threw into the pan after sauteing the vegetables. I used 1.5x more corn and zucchini than recipe calls for. We didn't have green salsa so I just used regular salsa and it worked fine. I didn't realize how flavorful Monterey Jack cheese was --I'm glad I didn't substitute. Overall, very easy, quick, and flavorful weeknight meal.

Easy and delicious. A bit spicy for my husband, but I liked it. I served it with black beans on the side. I cut the tenders up before cooking, as well.

An easy and delicious anytime of the year recipe. Very fresh tasting and yummy. I couldn't find fat-free tortillas so I used 96% fat free and they were nice and crisp, too.

This is a favorite. The second time I made it I added a half a can of Rotel and it was even better!

Seriously delicious and so easy to make. I cut up the chicken before hand as others suggested and it worked perfectly. The whole family loved them.

I am in love with this recipe! Soooo good! I used Mission brand tortillas (the Artisan Corn & Whole Wheat Blend), and so they were a bit smaller, but tasted amazing!

This was a great recipe! Nice and flavorful and filling too. I served with black beans on the side, will definitely make again.

This is now one of my husband's and my favorite dishes. I made it exactly as the recipe directs except, as I am gluten sensitive, I used rice tortillas. It was very filling for under 400 calories. Will be making this regularly!

Didn't look so good when coming together, but it looked great and tasted great at the end! Make sure your chicken is cut to bite size pieces before cooking.

These were ok. I used whole wheat tortillas and toasted both sides as others have suggested but they didn't really crunch the way I hoped they would. The rest of the family said they'd have them again. I served them with sliced avocado and tomatoes on the side.

Light and flavorful. Love the summer veggies and appearance.

Refreshing summer dish...we loved it!

Oh my goodness, this recipe is now on my top 5 favorite recipes that align with my 2012 motto of being Delicious and Nutritious!!! I made just as recipe states but used corn tortillas instead of flour to cut down on the calories and sodium content. Although the recipe is great as is, next time I will play with it a little bit by adding some black beans maybe a little avocado on top. This also will make a great meat mixture for chicken taco salad. Great recipe hands down deserves all 5 Stars plus more. I am going to be making this again very soon.

Be sure to broil BOTH SIDES of the tortilla- we use whole wheat. This gets 5 stars for simplicity and tastiness! I don't even like zucchini and I loved these. I had to use frozen corn, green onions instead of red and I grilled and cubed the chicken breast. Very versitile-This will be in the rotation!

I had some issues with this dish. The filling was delicious! I loved the cumin and the green salsa. But some of the vegetables let out too much juice and I didn't want to keep cooking the dish to let it evaporate in fear of over cooking the chicken. Using a slotted spoon, I piled the filling on the tortillas, but it still made the tortilla soggy in the middle. If I were to make this again, I will probably serve the toasted tortilla on the side.

Great taste. Fast and simple. Used chicken breast instead of tenders and added black beans to the mixture. Love the toasty tortillas!

It's truly delicious. I love adding quac or avocado to make it even better.

Downloaded this as part of the 1 list 5 meals and wasn't really looking forword to it but after the first taste hubbys reaction was WOW! The fresh corn is very important but all the flavors went zing. This is definetly on my do again list as long as I can get fresh corn. Kudos to Melanie Barnard who came up with this recipe.

Love these they are great, I added avocado's and black beans to them. We have these every couple of weeks in our family.

First of all I have to laugh at the people who only gave it three stars and they didn't even make it as directed. Make it as directed people! It is really, really good! Even my picky daughter ate it and just sent me a text message from college (in Missouri) to ask me for the recipe. We served these with sour cream and salsa...delicious!

Easy to make, extremely delicious. I love the crunchy texture from the crisped tortillas. I topped with a bit of bottled "taco bell" sauce, though any other southwestern taco sauce would add some kick. I also used Perdue precooked grilled chicken strips to make this a bit faster.

Very easy and sooo good. Didn't change anything.

tastes great. Broil the tortillas on both sides the center get soggy. will make again

I made this with with whole wheat tortillas, and I crisped them up on a skillet rather than under the broiler. I used chicken left over from Honey-Glazed Spicy Chicken Thighs, which added a lot of flavor. The cheese I had on hand was sharp cheddar, so that went on top, and I chopped up one of my home-canned jalapeno peppers for kick. Plain beans don't interest us, so I made refried beans with black beans and red bell peppers, and also served watermelon chunks. I think it would be bland as written.

Simple & delicious. I used pre-cooked chicken and added it at the beginning with all the veggies. I also added some yellow squash since I had some on hand. I really loved the flavor this got from the green salsa. I topped mine with low-fat cheddar cheese, smashed avocado and chopped fresh tomato. Delicious, like a Mexican pizza!

Great! I look for things my little kids will ear & this was a hit. My three year old enjoyed chopping the zucchini with a butter knife and my six year old said YUM. Husband proclaimed delicious & I liked the healthy profile and veggie boost for all. Will be making again!

My husband and I enjoyed this summertime-take on the tostada...I thought the corn was especially tasty. I used some homemade red salsa in place of the green salsa. I did not use cilantro, and I made my own tortillas from masa flour. Served with cantaloupe and refried beans.

These are AWESOME! We've eaten these as tostadas and as soft tacos and it is great both ways. Very flavorful and easy to make. I would even make these for company!

I actually made this to top a pizza. I used a Pillsbury thin crust pizza. It was good but the topping was a little wet and made the crust soggy. I would make again but I think just use it as a salsa and not a topping for anything.

I made these a couple of times last summer and again last night. After taking the first bite, my family immediately remembered these tostadas and they love them. I'm pretty sure it's the fresh corn that takes them over the top. Also taste great without the tortilla if you're watching your carb intake.

Made these last night with tofu instead of chicken. Pressed the tofu, cubed it, then mixed it in a bowl with the cumin, salt, and pepper. Delish (and easy)!

Love this recipe! So simple & delicious, my toddlers love it too! Summertime fave!

Easy and tasty!

Very good! I used southwestern tortillas to add some heat and a few extra spices. Definitely will make this again!

These are great, and so easy to make. I didn't put in the zucc because my kids dont' like it. Also used red taco sauce because I didn't have green. I shredded the chicken because it seemed weird to try to eat chicken strips. These would also be great as an enchilada or burrito.

Tasty, simple and healthy. What more could you ask for? We homemade the tomatillo salsa, used shrimp instead of chicken, vegan cheese, light sour cream and corn instead of flour tortillas. I couldn't believe how satisfied I was and how much of this I could eat with such a low calorie count. Will definitley be making this again soon!

I always feel like I have to slave away in the kitchen for hours to produce a meal that is a huge hit for everyone. Not this one!!! It's so simple and easy. I even skip the step of pre-baking the tortilla and put the chicken mixture in the oven with the cheese on top of the tortilla. Everyone loves it. My husband says he could eat it every week and to add it to our "favorites" list. For an extra bonus, I add a fresh salsa of avocado, tomato, red onion and cilantro. yum

My household LOVES this recipe. Its a favorite go to for a quick, flavorful and always delicious dinner. I added the black beans to the mixture last time and it was a good addition. A dab of sour cream on top after it comes out of the over and it's "YUUMMM" from everyone!

awesome flavor! i just serve it as a delicious taco filling instead of making the tostadas. easily a new summer favorite!

Insanely delicious. One of the best recipes I've made in years. Perfect when topped off with a bit of sour cream.

This dish would also make a great appetizer. I used the breasts of a roasted whole chicken so the texture wasn't "sauted" more like "pulled chicken," that I usually use for bbq chick sandwiched. It worked out well. This was a great dish - husband and kids raved about it and all agreed to permanently add this recipe to our favorites.

So easy and yummy! I left out the onion and cilantro (because I didn't have any) and it was still great.

This was a quick meal! It taste GREAT!

Very tasty! Nice flavor. It is a little spicey my 3 year old was gulping down the milk...the rest of the family loved it. I used corn tortillas and it worked perfect. Served with black bean and Uncle Ben's spanish rice.

Love this recipe. It is quick, easy and relatively cheap. My picky eater boyfriend loved it too.

Great Great Great!!!!!!!!!!!!!!!

We loved this meal! Another great summer recipe. I used chicken breasts, so that changed the cook time a bit, and then I sliced them up. I also just made a "pie crust" out of the whole wheat tortilas on the bottom of a glass baking dish, sprayed with Pam, and then broiled to crisp a bit. I then added the mixture all over the top, and then broiled. I served it with rinsed black beans with a little bit of the green salsa added.

I made this following the recipe, and added some heated, canned black beans. We really liked it, but felt it was a bit dry. Next time, I would add tomatoes and have extra salsa and guacamole as toppings.

Very yummy! You could use this as filling for anything.

This is a wonderful and easy weeknight meal! I used 2 chicken breasts and chopped into bite-sized pieces. Once chicken had cooked, I removed from the pan, sautéed vegetables separately and then added the chicken back in before adding the salsa. I used frozen corn and it was still delicious. This can also be served as tacos if you don’t want to deal with crisping the tortillas for the tostada part.

My family LOVED it! I cut the chicken into cubes (which it doesn't tell you to do in the recipe) and just heated the tortillas in the microwave for about 30 seconds. My 3 yr. old even ate them!! We will definitely make this again when company comes to visit! It is that yummy!

FAMILY AND I LOVED IT! We used canned corn and mango salsa instead. I also cut the chicken in bite sizes to make it easier to eat. Served it with black beans (cooked them with cumin as well). Perfect dish for summer and GREAT presentation for a special occasion.

Very Quick and Easy!!! I used a rotisserie chicken and it came out DELISH!!! Highly Recommended

Good one i liked it

This is awesome. We will definitely make this again. I made it just as described except I left out the chicken. I made a double recipe but next time I will do a triple. It is that good!

kinda bland, needs maybe tomatoes, something spicy - if I make it again I'll make adjustments.

Yum! We followed the directions exactly and were very pleased!

This is a favorite of everyone who we share it with.

Been waiting to make this when my squash or zuchini came in and was not disappointed. This is a very forgiving recipe and I think would work with alot of leftover veggies in the fridge. Used zuchini, sweet white onions, and red mango salsa, because that's what I had. Also whole wheat tortillas. Did not have cilantro, but I think woould be great with it. Thought I missed the part about chopping the chicken so I just broke it up with a wooden spatula as it cooked. Great recipe to stretch if a crowd shows up - add black beans, more veggies, etc., like other reviewers said. I will broil both sides of the tortilla next time. YUM!

The whole family enjoyed this one. They were quick but very tasty with lots of fresh vegetables and some delicious chicken.

This dish is amazing! I did omit the onions, corn and zucchini. But did everything else the same and added black beans, corn and Rotel tomatoes on top of the chicken along with the cheese and fresh cilantro. Added a dallop of sour cream and this was so tasty and delicious! Would make a fantastic taco filling or enchilada mix too. YUM!

Fantastic! I substituted a 12 oz. bag of frozen corn and doubled the amount of zucchini.I'll be making this again soon! I think I'll try it as soft tacos next time.

This recipe has potential. Its a good recipe for a fast dinner, although it did take longer than 15mins. I added a bit different spice mix to the chicken. Cumin, Cayenne, and Paprika. The chicken was flavorful, but I am never a fan of using chicken tenders. I would use chicken breast next time. It was a bit difficult to eat as others have mentioned. I might use the mixture for enchiladas topped with the rest of the green sauce and a bit of cheese. I used a bit of left over mixture and made a mexican style soup with beans.

LOVE this recipe! I serve as tacos not tostadas because I found the tostada a bit akward to eat. The leftovers freeze really well for dinner or a quick lunch later.

Another OUTSTANDING recipe from cooking Light! Loved everything about it-great flavor, very easy to prepare and quick clean up - 1 dish meal. I followed the recipe as written but used whole wheat tortillas. Served with black beans and salsa on top. My picky hubby loved this mentioning 3 or 4 times how good it was. Excellent must try recipe!

Delicious and easy. A little hard to eat, but worth it.

Great recipe! It's the middle of winter so I used frozen corn and it turned out fine. The only thing I didn't like was how the center of the tortilla eventually got soggy. Next time we might slice the tortilla into wedges, broil each, and dip them one by one into the chicken mixture so it stays crispier. I served this with black beans and some chardonnay and it was a fabulous, easy meal.

The filling is very good and works fine to make in advance and reheat just before dinner. We found the tostada style messy and difficult to eat, but liked the filling enough to try again as soft tacos or enchiladas next time. I served with a dollop of sour cream and sprinkle of diced green onions on top which added nice flavor and color.