I used half a Do the Salsa Chicken recipe for these chicken chalupas. This recipe began as a copy cat recipe to Chili’s Fajita Nachos, but it has changed over the years into this. It really doesn’t matter what toppings you use, but it’s fun to make it on tostada shells instead of chips because you get better coverage over the chip and more toppings with each bite.
1 can refried beans
1/2 Do the Salsa Chicken recipe
2 cups shredded Mexican cheese blend
Toppings: sour cream, guacamole, hot sauce, slice jalapenos, etc.
Preheat oven to 350 degrees. Lay out tostadas on a cookie sheet. Top each with refried beans and chicken. Bake for 15 minutes or until heated through. Top with cheese and bake 2-3 minutes or until cheese is melted. The fajita seasoning is like the secret sauce to this recipe. I use Mojave Red Fajita Seasoning. It packs a punch.
I served this with refried beans and Spanish Rice.
Corn tortillas have a longer shelf life than flour tortillas. I will often keep a 30 pack of corn tortillas and use them throughout 4 or 5 meals, spread out between a few weeks. Since I bought corn tortillas to make Chicken Cinchiladas, I used the same pack of tortillas to fry my own tostadas. To do so, you just heat about a 1/4 inch of oil in a skillet on medium high heat and drop in your tortillas one at a time. Let it cook for about 3 minutes on each side until it turns very slightly golden brown. Let them dry on paper towels. They will be crispy and warm when you add the toppings. Mmmmm!!!