Mini Chicken chipotle tostadas on a serving platter garnished with cilantro and lime.

Chipotle Chicken Tostadas

Chipotle Chicken Tostadas are simple to make. Plus, they're zesty, crunchy and full of bold flavor! The perfect low-calorie appetizer or snack!
Course Appetizer, Snack
Cuisine Mexican
Prep Time 19 minutes
Cook Time 16 minutes
0 minutes
Total Time 35 minutes
Servings 24 tostadas
Calories 72kcal
Author Erin Henry


  • 3 flour tortillas 8"
  • 1 avocado peeled and pitted
  • 1/4 cup sour cream
  • 1/4 cup tomatoes seeded & diced
  • 1 TBSP fresh lime juice
  • 2 garlic cloves minced
  • 2 TBSP chopped fresh cilantro
  • 3/4 cup ketchup
  • 3 TBSP brown sugar
  • 2 TBSP chipotles in adobo sauce chopped
  • 2 TBSP soy sauce
  • 2 TBSP apple cider vinegar
  • 1 TBSP chili powder
  • 2 cups cooked chicken shredded
  • Sour cream cilantro and lime zest for garnish


  • Preheat oven to 450 degrees.
  • Coat both sides of tortillas with nonstick cooking spray or oil. Stack and cut into 8 wedges. Push wedges into muffin cups. Bake for 6-8 minutes or until crispy and golden brown.
  • Mash avocado, sour cream, tomato, lime juice, garlic, and cilantro together in small bowl. Salt to taste and chill.
  • Cook ketchup, sugar, chipotles, soy sauce, vinegar, chili powder, and chicken in a medium saucepan over medium-low heat for 8 minutes, or until sauce is syrupy.
  • Top each tostada with 1 tsp of avocado mixture, then 1-2 TBSP chicken mixture.
  • Garnish each tostada with a small dollop of sour cream, cilantro and lime zest.


8-10 inch tortillas work best to cut to fit in your muffin pan.
Make sure you cook the tortillas enough to make them crispy.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 72kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Cholesterol: 10mg | Sodium: 215mg | Potassium: 115mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 1.7mg | Calcium: 13mg | Iron: 0.5mg