BBQ Chicken Tostadas
BBQ Chicken Tostadas are a simple meal the family will love, especially on busy nights. Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker for a meal the family will love that comes together in minutes. This easy BBQ chicken tostada recipe is one of the best quick and easy dinner recipes for busy nights. Also, since you use corn tortillas, these barbecue chicken tostadas are also gluten free.
MY LATEST VIDEOSHow to Make BBQ Chicken Tostadas
Anything that combines barbecue sauce, chicken, and cheese is going to be a winner, and these BBQ Chicken Tostadas were no exception. Shred some chicken, toss it in your favorite barbecue sauce sauce, pile it on the tostada shells (or corn tortillas crisped up in the oven), cover with cheese, and bake. Then all you have to do is drizzle on some more barbecue sauce before serving. It’s as simple as that. And let me tell you, they will be eaten just as quickly as they were made!
Guys, you know I always keep it real with you, and today is no exception. So the group of us collectively known as “food bloggers”, well, we are kind of hypocrites.
You see, we love when you make our recipes, and we love even more when you tell us you made them. We love the most when you tell us how much you loved them. We even love when you tell us what you didn’t like because that helps us fix that recipe and make even better recipes in the future. We don’t even mind when you tell us everything you changed about the recipe and it was amazing, because even though what you thought was amazing was actually nothing even close to the recipe we created, hey, you used it as a starting point and made something you loved. We’re cool with that.
The only thing we don’t love is when you tell us that you used less of this and more of that, swapped this ingredient for that one, left this out, added something else, anddddddd… our recipe was terrible.
Hello, you didn’t make our recipe!! I’m sorry you thought your creation was terrible, but mine is pretty awesome and if you didn’t like yours, well, I bear no responsibility for that.
However, as food bloggers, it’s pretty much impossible for us to look at a recipe from a cookbook or another website or blog and just make it as-is. The creative juices are always flowing, and it’s just somehow beyond us to leave well-enough alone.
Hypocrites. But if we screw up someone else’s recipe, we keep it to ourselves. And if we change it and make a new, awesome recipe, we share it with all of our readers, as well as tell them about our awesome blogger friend who has another awesome recipe that inspired this awesome recipe, and you really need to make both.
So anyway, my food blogger tendencies make me a pretty crappy cookbook reviewer. But I have to tell you about the recipes I made (both as-is and with a few tweaks) from The Weeknight Dinner Cookbook written by my friend Mary of Barefeet in the Kitchen…
This cookbook is perfect for those crazy weeknights when you want to make a delicious and nutritious dinner for the family, but you have to work with the time you’ve got before heading out the door or tackling homework. And sometimes when you have no time, you also have to work with what you’ve got in the kitchen because you can’t get to the store. I love that the recipes in The Weeknight Dinner Cookbook are incredible as written, but also can provide a jumping off point for wherever your inspiration takes you.
The chapters are broken down into how long it takes to prepare each recipe, and there’s even a chapter for recipes that only require a few minutes of hands-on time, and then are left alone to bake, simmer, or slow cook. Plus it’s got sides, staples, and simples sweets. One extra bonus with all of the recipes in the book as well as on Mary’s site is that she gives gluten free options for everything, including flour substitutions in the baked goods!
For my little fish lovers, I made the Sweet and Spicy Salmon with Broccoli, which had so much flavor with just a few simple ingredients, though I did steam the broccoli a bit before putting it in the oven because my family likes it a little softer. For taco night, I swapped chicken in for the Slow Cooker Mexican Pulled Pork Recipe (Hubby can’t eat much pork), and it was amazing. Plus, since I was only making a couple pounds of chicken and the recipe is for four pounds of pork, I kept half of the seasoning mixture aside which I actually used on some ground beef for another round of tacos just the other day. And the Chocolate Chip Pound Cake is to-die-for! I messed up and didn’t grease my bundt pan properly (when they say grease and flour a bundt pan, they mean it. Cooking spray doesn’t cut it), so I turned it into a trifle, but you better believe I was sneaking pieces as I was layering it with pudding and whipped cream. Mary’s gluten free substitutions are so spot-on that I actually used the ratios in this pound cake recipe to convert another recipe I found into this Gluten Free Pumpkin Spice Chocolate Cake.
Guys, I have so many stickers and post-its for other recipes I will be trying soon. Everything from Sweet Chipotle Chicken Bites and Korean Beef with Quick Asian Pickles to Chicken Parmesan Meatloaf and Never-Fail Blondies (I’m thinking of adding white chocolate chips and toffee bits). And I sent my mom the recipe for Cheesy Southwest Beef and Potato Skillet because she loves Tex Mex, and it’s basically a kicked-up version of the Beef Potato Skillet Supper we have loved for years. There’s a photo of every recipe, and they all look mouthwatering!
One recipe I did make as-is (well, almost), were her BBQ Chicken Tostadas…
BBQ Chicken Tostada Recipe Tips:
- I had baked up some extra chicken breasts a couple days prior, knowing that I was going to make these, but you could easily grab a rotisserie chicken from the store.
- Also Mary suggests cooking a big bunch of boneless, skinless chicken in your slow cooker to use all week.
- You can buy tostada shells, but if you have corn tortillas, you can brush the tortillas lightly with little oil and bake them for three or four minutes on each side. Works perfectly!
- I almost made the recipe as-is from the cookbook. In these photos I made them with mozzarella, as per Mary’s recipe, but I have also made them with sharp cheddar, and they are equally delicious.
- Also, the recipe in the cookbook calls for green onions on top after baking, but I skipped them because my boys don’t like them.
What to serve with BBQ Chicken Tostadas…
- You can always go with a simple salad or some frozen veggies on the side to have dinner ready in no time at all.
- Bacon Barbecue Ranch Salad would pair perfectly with it’s perfect blend of sweet and spice, and a creamy Greek Yogurt Barbecue Ranch Dressing.
- For more cheesy deliciousness, Baked Cauli-Tots are always a good idea.
- Some people have enjoyed topping them with Mango Avocado Salsa.
- The adults can sip on a Skinny Grapefruit Margarita and maybe the kids would enjoy Mango Lava Flow Smoothies.
So make sure you head to the bookstore or Amazon to pick up your copy of The Weeknight Dinner Cookbook so you can read through it while you are munching on these BBQ Chicken Tostadas.
Here are some other awesome recipes I’ve made from my friends’ cookbooks…
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And some more recipes from The Weeknight Dinner Cookbook…
- Fish Tacos with Jalapeno Lime Sauce from Your Home Based Mom
- Sheet Pan Chicken Dinner from The Little Kitchen
- Sweet Chipotle Chicken Bites from Noble Pig
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Get the cookbook!!
And then make this BBQ Chicken Tostadas recipe…
This recipe has been pinned hundreds of thousands of times, and with reviews and photos on social media everywhere you know this barbecue chicken tostada recipe is a winner. It’s one of the fastest easy dinner recipes you’ll ever make, and the entire family will love it. Shredded chicken, your favorite barbecue sauce and cheese, and tortillas plus a few minutes of prep time. What’s not to love?!
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.
- 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 (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
- 3 green onions, very thinly sliced (optional)
- Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
- Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
- Bake for 6 to 8 minutes, just until the cheese is melted.
- Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.
Enjoy!
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Crissy says
These were so easy and delicious! I used cilantro instead of green onion, Monterey jack cheese and served with salad! I love short ingredient lists for recipes! Yummy!
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that you enjoyed the tostadas, Crissy! Thank you for your comment and for rating the recipe.
Janesa says
An easy and great mid week recipe! We added beans and rice as sides and a great meal!
Brianne Cupcakes & Kale Chips says
Thank you, Janesa! Your sides sound like perfect choices to make this a complete, healthy Mexican meal. 🙂
MacKenzie says
What is a good option as a side to go with it!
Brianne Cupcakes & Kale Chips says
Hi MacKenzie,
Possible sides to serve with the BBQ chicken tostadas might be a healthy garden salad and some Spanish rice.
Sara says
Why so much sodium?
Brianne Cupcakes & Kale Chips says
Hi Sara,
The sodium count varies depending on the ingredients you use. The nutritional database that I use to calculate the info just uses a generic BBQ sauce. Some of them can be very high in sodium. If you’re watching your sodium, you may want to look for a low-sodium brand, or make it yourself so you can control the salt. 🙂
Sara says
My son is obsessed with bbq chicken pizza so this is an awesome gluten free alternative. Thanks!
Brianne Cupcakes & Kale Chips says
I hope he enjoys it, Sara!
Krissy Allori says
These turned out great! BBQ chicken tostadas are perfect for game day!
Brianne Cupcakes & Kale Chips says
I’m so glad you liked the recipe, Krissy. Thanks for rating the recipe, too!
Maggie Unzueta says
This dish looks amazing. I wish I could eat that right now!
Crystal says
I need a gluten free diet for my autoimmune disease, and since I’m also very ill due to pregnancy, I need simple and quick meals. I usually only cook for my 7year old and husband. I made my own bbq sauce, used tostada shells, and “Mexican Blend” cheese. While the bbq sauce was cooking on the stove I was shredding chicken and prepping the baking sheet. Easy peasy!
Brianne @ Cupcakes & Kale Chips says
I am so sorry and hope you feel better soon! I remember those days when I wanted to cook for my family but it was exhausting and made me ill. Glad you were bale to find an easy meal you enjoyed!
Merrideth says
This recipe is perfect for my crockpot shredded chicken I try to keep on hand! I’ve seen this post on Pinterest so many times but skipped by it thinking it’d be too much work. I’m not a fan of having to make individual things like these (or enchiladas, or appetizers that you work so hard on and people swallow them in one bite) BUT I recently made chicken enchiladas so I figure this will be much easier! I can’t wait to try it! I have cheddar cheese on hand, but mozzarella sounds even better! Also I loved your part about food bloggers being hypocrites. I’m a new food bloggers, but I already know that’s accurate!
pamela says
This was REALLY good! My 7 year old son chose this as our dinner tonight and when he tried it, he said ‘yup, I made the right choice’. What’s great, is that we pretty much always have the ingredients on-hand (in the fridge, freezer, cabinet, etc). We made it with taco shells and put lettuce on top, and perfecto! Simple, easy, quick dinner that everyone loved.
Brianne Cupcakes & Kale Chips says
Isn’t it wonderful when we can not only get our kids to eat, but when they enjoy the meal, too?! Thanks for your comment, Pamela!
Lauren says
Looks so yummy! Were having this tonight, but instead of BBQ, we’re going to do buffalo chicken! <3 check out the recipe tonight on http://www.lipstickandlemonheads.com 🙂
Tobi says
These were delicious! Everyone loved them! Thanks for sharing!!
Brianne Cupcakes & Kale Chips says
I’m so glad to hear that you enjoyed the chicken tostadas, Tobi!
Katherine says
I have a feeling these would be a hit at my house. Yum!
Karen Hoskins says
We are having this tonight! So excited!! What would be a good side item for this? Need some ideas!
Brianne Cupcakes & Kale Chips says
Hi Karen! I’m sorry that I missed seeing this comment until now. I like to serve the BBQ chicken tostadas with a side of Mexican rice or black beans. I hope you enjoyed the recipe!
Sheryl says
I loved this! I made this as written, but with different cheese I had in the fridge (green onion cheese, it was a great balance). Then I eyeballed the sauce that I mixed with leftover rotisserie chicken, placed the chicken on top of the cheese, added tomatoes, green and red onions (since I had both), cilantro, sour cream and then a little more barbecue sauce drizzled on top. Yummy and fast, thank you so much for posting it!
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that you enjoyed the BBQ chicken tostadas recipe, Sheryl. Your substitutions sound delicious!
Tamara says
Are there any Nutritional Facts I can look up for this, bc I am using My Fitness Pal to record all food intake? Thanks. Family loved & we will use a little less BBQ sauce next time. Used tostadas & they stayed crispy @ 6-8 minutes, as u recorded. Very yummy. I paired it w/home made mac salad. That was a good “neutralizer” for the tanginess. Will make again! ????
Brianne Cupcakes & Kale Chips says
Hi Tamara. Actually, My Fitness Pal has a place in the “recipes” section to import the URL from an existing post on the Internet. It will take all of the ingredients from my recipe and automatically convert them into the recipe creator for you. I suggest that you check each ingredient though, as My Fitness Pal doesn’t always recognize ingredients properly. I hope it helps you to get the nutritional information you’re looking for!
Katelyn says
Super delicious and easy to make after a long day 🙂
dana says
I was looking for healthy recipes. Would this qualify
Brianne Cupcakes & Kale Chips says
Dana, “healthy” depends on whether you mean nutritious or something to help with weight loss. If you’re looking to make something nutritious, I would suggest using whole grain tortillas (unless you need something gluten free, in which case corn or rice would be the preferred tortilla choice). To keep sugar and fat content lower, look for a low-sugar barbecue sauce and consider using low fat cheeses.
Tracee says
Those who lack the “cooking gene” follow recipes exactly. Those who CAN cook know how to adjust a recipe to suit their families. Please don’t take it personally. That being said…that is A LOT of sauce. I can’t imagine that it would keep the shell crispy. I use Stubbs BBQ sauce…it’s from Austin and is not sweet. Great idea though and I will try it on the tostado shells. I typically use flour tortillas.
Brianne @ Cupcakes & Kale Chips says
I LOVE Stubbs – it’s my favorite and definitely not too sweet. Since I was reviewing a cookbook, I shared the recipe as it was in the book. That being said, my kids like them this saucy, though I prefer a little less sauce myself. But by using the crispy tostada shells or making the corn tortillas crispy in the oven before topping them, they do stay crispy. I am not sure about flour tortillas. Since I have a gluten allergy, I rarely use them and have not tried them in this recipe.
Janet says
I was thinking about flour tortillas as well. I am not a fan of corn tortillas..
Brianne Cupcakes & Kale Chips says
Flour tortillas would be a great option for you, Janet. I hope you enjoy the recipe!
Amanda says
I LOVE to substitute cilantro for the green onions. Seriously divine!
Lana F. says
These look so easy and amazing! I wonder if adding some red or black beans to the chicken wouldn’t be really good?! I think I have to find out!!
Brianne Cupcakes & Kale Chips says
I think beans would be a wonderful addition to the chicken tostadas, Lana! I hope you enjoy them!
Kari tucker says
I put a black bean rice and corn mixture in mine and it was great!!
Brianne Cupcakes & Kale Chips says
That sounds delicious, Kari! I’m glad you enjoyed the recipe.
Kymberly says
I just ran to the store to buy all these ingredients! I cannot wait to make them tonight! I’ve prepped the chicken and tortillas. It will be so easy to throw together!! Thanks!
Laura | Food Fun Family says
These looks great! Thanks for sharing with the Delicious Dishes Recipe party!
Hena Tayeb says
mmm yum!
Brianne @ Cupcakes & Kale Chips says
They are sooo good!
Karly says
These tostadas look so yummy! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Tana Mason says
Oh my gosh this looks super delicious. I am going to have to try it out! Please come share with us at the Homesteader Hop
Jessy @ The Life Jolie says
I like quick and delicious dinners like this- perfect for a busy weeknight!
Beth says
Yum! these are definitely going into dinner rotation! Thanks for sharing.
Kim~madeinaday says
What an interesting recipe. I think I like this book. Nice review. Thanks for linking up to Merry Monday! Pinned! Have a great week!
Kim
Platt College says
The pictures of this tostada make it look super yummy!
Mary Younkin says
These tostadas are a huge favorite around here anytime we need dinner asap! I keep pre-cooked portions of ground beef, pulled pork, and shredded chicken in 3 cup portions stashed in the freezer just for this meal. I’m so glad you liked it and that you’re enjoying the cookbook. Thanks so much!