Ingredients
Equipment
Method
- Place chicken leg quarters in a large pot and cover with water. Bring to a boil, then reduce to a simmer.
- Cook chicken for 45-60 minutes, until the meat is falling off the bone and can be easily pulled apart with a fork.
- Remove chicken from pot and allow to cool until it can be handled safely.
- Pull all the meat off the bones, discarding skin and bones. Place the shredded chicken in a large mixing bowl.
- Add diced tomatoes, diced onions (if using), cut-up avocados, and shredded cheddar cheese to the bowl with the chicken.
- Gently mix the ingredients together, then fold in sour cream until everything is coated and has a creamy consistency.
- Heat oil in a skillet over medium-high heat. Test with a small piece of tortilla - it should sizzle immediately when ready.
- Carefully place each corn tortilla in the hot oil and fry until crispy and golden brown, about 2-3 minutes per side. Work in batches as needed.
- Place fried tostadas on paper towels to drain excess oil.
- To serve, top each crispy tortilla with a generous portion of the creamy chicken mixture.
Nutrition
Notes
For a lighter version, try grilling the chicken instead of boiling it for a delicious smoky flavor. You can substitute Greek yogurt for sour cream if preferred. These tostadas pair wonderfully with Spanish rice, black beans, or a fresh cabbage slaw with lime dressing.
Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. For best results, keep the fried tortillas separate from the filling until ready to serve to maintain their crispiness.