Loaded Shredded Chicken Tostadas

Hola My Friends!

Last night my husband and I realized that we hadn’t eaten since breakfast and I decided to gather up some goodies to make a delicious dinner that was quick and easy to make. Headed off to Publix and noticed that their Chicken breasts were BOGO (Buy one Get one). Immediately,  I thought of the ingredients I’d like to put together and I decided that I would be making Loaded Shredded Chicken Tostadas. This dish was flavorful and easy & trust me you’re going to want to make it on a weekly basis!

Loaded Shredded Chicken Tostadas

Course Main Course


  • 3 large Skinless Chicken Breasts
  • Sargento Shredded Sharp Cheddar Cheese
  • Daisy Sour Cream
  • Goya Mediium Salsa Verde
  • Tapatio Hot Sauce
  • Amys Organic Refried Beans
  • Charras Baked Corn Tostadas
  • Badia Garlic powder
  • Badia Onion Powder
  • Pink Himalayan Salt
  • Simply Organic Cilantro
  • Olive Oil Extra Virgin


  1. Place 3 Large Uncooked (no skin) Chicken Breasts in your instant pot.

  2. Add enough water to the Instant Pot just to cover the chicken breasts.

  3. Cover and cook on "pressure" and select meat/chicken setting.

  4. Set the time on the instant pot to 30 minutes.

  5. Once the timer goes off leave the chicken breasts in the Instant pot for another 10 minutes.

  6. Take your Chicken Breasts out of the instant pot carefully (they should be falling apart on their own) and place them on a plate where you will begin shredding them with a knife and fork.

  7. Place about 4 TBSP of Olive Oil into the frying pan. Set the temperature of the stove top on Medium. You don't want it too high so that your chicken doesn't dry out.

  8. Once the Olive oil starts simmering, toss the shredded chicken into the frying pan as well.

  9. Add Simply Organic Cilantro all over your Chicken (As much or as little as your Taste-buds will like). Recommendation: Sprinkle a lot of it 🙂 !

  10. Sprinkle as much or as little Pink Himalayan Salt 

  11. Sprinkle as much or as little Badia Garlic powder as you'd like.

  12. Sprinkle as much or as little Badia Onion powder as you'd like.

  13. Stir your shredded chicken until all pieces are coated with the herbs and spices mentioned above.

  14. Pour about 2 ounces of water into the pan and stir.

  15. Set the stove top temperature to Low.

  16. Pour half of the Goya Salsa Verde into the pan and stir until all of the chicken is coated.

  17. While the chicken is cooking on low, Set the oven temperature to 250 degrees.

  18. Get your Corn tostadas and lay them on your baking pan.

  19. Place 1 TBSP of Amys Refried Beans on each Tostada and spread it.

  20. Place as little or as much Tapatio Hot Sauce as you'd like on your Tostada.

  21. Place Sargentos shredded cheese on top of the Tostada.

  22. Place the baking pan in your oven for 15 minutes. This way all of the tostadas and the toppings will be nice and warm.

  23. Make sure that the cheese is melted before you take them out of the oven.

  24. Once you remove your baking pan from the oven, you may turn off both your stove and oven. Make sure you use an oven mitt! 

  25. Grab a spoonful or two of the shredded chicken and top your warm tostada.

  26. Finally, top your tostada with Sourcream.

  27. VOILA ! Your Fully loaded shredded chicken tostadas are ready to eat 🙂 ! BUEN PROVECHO !

Recipe Notes

Utensils needed:
Instant Pot
Baking Pan
Red Copper Frying Pan
Chefs Knife
Non stick Slotted Turner

You Can Buy your Red Copper Frying Pan here 🙂 !


VOILA ! Your Fully loaded shredded chicken tostadas are ready to eat 🙂 ! BUEN PROVECHO !

Ps: Feed-back is GREATLY appreciated! Let me know what you think.

XO- Guavette