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Chipotle Chicken and Roasted Corn Tostadas
Prep Time
4 hrs
Cook Time
25 mins
Total Time
4 hrs 25 mins

These chipotle chicken and roasted corn tostadas are full of flavor, simple, and make a great quick dinner!

Serves: 4
  • 2 Ears Fresh Sweet Corn
  • Salt & Pepper
  • Olive Oil
  • 8 Corn Tortillas
  • 1 ½ Cups 5 Ingredient Slow Cooker Chicken*
  • 1 ½ Cups Shredded Cheddar Cheese
  • Avocado or Guacamole, Sour Cream, Salsa, Cilantro, and Lime Wedges, optional for topping
  1. Preheat the oven to 425º.
  2. Wash the corn: pull the husks back while still leaving them attached and remove the silk, Rinse the corn well and the pull the husks back up over the corn. It’s ok if you loose some and end up with exposed corn – these pieces will get nice and charred!
  3. Place the corn directly on the oven rack and roast for 15-20 minutes until the corn is slightly charred in spots and starting to soften.
  4. Meanwhile, heat about an inch of olive oil in a small skillet to fry up the corn tortillas. Cook them on each side until lightly brown and the edges are golden. Transfer to a cooling rack and let them set – they will crisp up as they cool.
  5. Remove the corn from the cob and now you’re ready to assemble! Top each tostada with the chicken, corn, and cheese. Pop them in the oven for a few minutes until the cheese is melty and bubbly.
  6. Top as desired and enjoy!
Recipe Notes

*5 Ingredient Slow Cooker Chipotle Chicken Recipe


*Total time includes the time it takes for the chicken to cook in the slow cooker