This white chicken chilli tostadas recipe makes an incredibly delicious yet quick and easy weeknight meal if you have leftover white chicken chilli in the fridge – or any leftover chilli beans or chilli con carne. Spread the chicken chilli on the tostadas, melt grated cheddar on top, garnish with coriander, jalapenos and avocado, and add a dollop of sour cream. Done.
If you made our deliciously addictive white chicken chilli recipe and our easy breakfast tostadas recipe with fried eggs and enjoyed those, then you’re also going to love this white chicken chilli tostadas recipe.
Of course there’s nothing stopping you from sliding fried eggs on these babies, too. Although I envisaged these tostadas more as a dinner or lunch dish and created them to use up leftover white chicken chilli and other leftovers we had from that dish.
Now if you don’t have any leftover white chicken chilli in your fridge or freezer, then this is a good excuse to make some, but any leftover chilli con carne or vegetarian chilli will work. I also like to spread some spiced kidney beans on the tostadas.
You could also poach some chicken breasts, spread warmed refried beans on the tostadas, pile on the shredded chicken, melt grated cheddar on top, garnish with coriander and avocado, and add a dollop of sour cream. Even refried beans alone will be delish.
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White Chicken Chilli Tostadas Recipe for a Quick and Easy Weeknight Meal
This white chicken chilli tostadas recipe came about because we had leftover chicken chilli and toppings and garnishes from that dish that had to be used up. We could easily have made nachos, quesadillas or burritos with the leftovers, but I have a confession…
I am completely and utterly addicted to tostadas right now, so you’re going to see a few more tostadas recipes. Authentic restaurant tortilla chips are quite expensive here, as are soft tortillas and Tex-Mex-style hard taco shells are even outrageously priced.
But, surprisingly, our local supermarket, Angkor Market – which is the best supermarket in Cambodia, not just the best supermarket in Siem Reap – has incredibly affordable packets of tostadas from the USA, which means making tostadas makes much more sense.
What I love about tostadas, in contrast to the hard shell Tex-Mex tacos, is that once you pile on some hot chilli, the tostadas soften just enough for you to fold them in half and the cheese melts and all these fillings combine deliciously. So good.
Tips to Making this White Chicken Chilli Tostadas Recipe
Just a few tips to making this white chicken chilli tostadas recipe as it’s too easy – after the first time, you won’t need to look at a chilli tostadas recipe again.
While I created this white chicken chilli tostadas recipe to use up leftover white chicken chilli (link above and in the recipe, below), you can really use any chilli leftovers, such as leftover chilli con carne.
After you’ve made my white chicken chilli, try Terence’s chilli con carne recipe if you haven’t already. Or my recipe for a vegetarian bean chilli, which comes together quickly. Make a big batch so you have leftover chilli for these tostadas.
As I make this white chicken chilli tostadas recipe for dinner, I spread the white chicken chilli on more thinly than I do the refried beans for my breakfast tostadas, so it makes 6-8 tostadas – or 3-4 tostadas each, depending on how hungry we are, whereas 2 tostadas is plenty for breakfast.
While the chilli is warming up on the stove, I prep the avocado and garnishes, and while I adore this combination of toppings, you can certainly get creative and do your own thing.
Once you’ve reheated the white chicken chilli – or any leftover chilli or spiced refried beans – spread the hot chicken chilli onto the tostadas. Generous piles of chilli will make you four tostadas, but spread it out more thinly and you’ll get 6-8 tostadas.
I sprinkle the grated cheddar on immediately while the chilli is piping hot, so it melts, then spoon on the diced avocado and dollops of sour cream, and garnish with finely sliced radish, fresh coriander leaves and finely sliced scallions/spring onions.
You could sprinkle on a little more cheddar and some chilli flakes for another kick of heat, then serve immediately while it’s still hot. I’ll also serve the tostadas with bowls of homemade tomato salsa, quick-pickled pink shallots or onions, Mexican escabeche and jalapeno pickles, but you can use store-bought to save time.
White Chicken Chilli Tostadas Recipe
Ingredients
- 6 tostadas
- 450 g white chicken chilli
- 100 g mature cheddar - grated
- 1 avocado - peeled and diced
- 4 tsp sour cream
- 1 radish - finely sliced
- 1 tbsp fresh coriander leaves
- 1 scallion - finely sliced
- 1 tsp chilli flakes
Instructions
- Distribute the tostadas between plates.
- Reheat the white chicken chilli – or any leftover chilli con carne or spiced refried beans.
- Spread the hot chicken chilli onto the tostadas.
- Grated the cheddar onto the chilli while it’s still hot, so it melts.
- Spoon on the diced avocado and dollops of sour cream, garnish with finely sliced radish, fresh coriander leaves and finely sliced scallion, sprinkle on the chilli flakes, and serve immediately.
Notes
Nutrition
Please do let us know in the comments below if you make our white chicken chilli tostadas recipe, as we’d love to hear how it turned out for you.
I didn’t even know chicken chilli was a thing, let alone tostadas! I used poached chicken breasts to make the chilli and shredded the chicken into strips. I just topped it with Mexican cotija and jalapenos – so delicious!
Hi Karen, that definitely sounds delish! Thanks so much for dropping by to let us know :)