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BBQ Chicken Tostadas

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 tostadas


  • 4 approximately 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon Lawry's Seasoned Salt
  • Fresh ground pepper to taste
  • 3/4 cup good quality jarred barbecue sauce
  • 6 corn tortillas
  • Vegetable oil for frying tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1 10 ounce bag Angel Hair Coleslaw (finely shredded green cabbage)
  • Litehouse Jalapeno Ranch Dressing or similar brand, for garnish


  • Cut chicken into bite sized pieces. Saute in hot oil for a minute or two. Sprinkle with taco seasoning, pepper, and a little crushed red pepper. When chicken has cooked through, add BBQ sauce and reduce heat. Allow to simmer for about 10 to 15 minutes, until sauce has thickened a bit. Remove from heat and set aside.
  • Meanwhile, pour a generous amount of vegetable oil into a medium frying pan and place over medium high heat. When oil is nice and hot, but not smoking, carefully slide in a corn tortilla. Allow it to cook for about 1 minute or till nicely golden brown. Flip the tortilla and continue to cook till crisp and browned on the other side. Transfer cooked tortilla to a double layer of paper towels to drain. Repeat with remaining tortillas, adding additional vegetable oil as needed.
  • Top corn tortillas with BBQ chicken, shredded cabbage, cheese, and drizzle with jalapeno ranch.