If you’re craving bold, authentic Mexican flavors in an easy, homemade dish, these Salsa Verde Shredded Chicken Tostadas are the perfect solution! Crispy tostadas are layered with flavorful salsa verde shredded chicken, creamy mashed black beans, and zesty Mexican street corn, creating a delicious and satisfying meal. Packed with protein, fiber, and vibrant flavors, this dish is an excellent choice for a quick weeknight dinner, meal prep, or a fun taco night alternative.

The key to this easy shredded chicken tostada recipe is the homemade salsa verde chicken, which is slow-cooked or simmered until tender and infused with tangy tomatillo, garlic, lime, and spices. The mashed black beans add a creamy, savory element, while the Mexican street corn topping (also known as esquites) brings a hint of smoky, citrusy sweetness that balances every bite. Plus, this recipe is easily customizable—swap the chicken for shredded beef, pork, or a plant-based protein to make it vegetarian or vegan-friendly!

Salsa Verde Chicken Tostadas topped with Mexican Street Corn

Ingredients:

The Chicken:

• 1 lb boneless, skinless chicken cutlets

• Salt and pepper, to taste

• 1 jar salsa verde

The Mexican Street Corn:

• 2 tablespoons mayonnaise

• 2 tablespoons sour cream

• 1/4 cup grated cotija cheese

• 1/2 teaspoon chili powder

• 1/2 teaspoon paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon salt

• 1 tablespoon lime juice

• 1 tablespoon chopped fresh cilantro (optional)

The Black Beans:

• 16 oz. can black beans

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• Salt and pepper, to taste

The Tostadas:

• 6-8 tostada shells

• Cilantro, for garnish

Instructions:

1. In a slow cooker, combine the chicken breasts, salt, pepper, and jar of salsa verde.

2. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easily shreddable.

3. Once cooked, shred the chicken using two forks and mix it with the sauce in the slow cooker. Keep warm until ready to use.

4. Heat a pan over medium-high heat, then add the black beans and season with smoked paprika, cumin, onion powder, garlic powder, salt, and pepper.

5. Simmer, stirring occasionally, until most of the liquid has evaporated, about 10-15 minutes.

6. Remove from heat and mash the beans with a fork until just slightly chunky.

7. In a small bowl, mix together the corn, mayonnaise, sour cream, grated cotija cheese, lime, cilantro, chili powder, paprika, garlic powder, and salt.

8. To assemble the tostadas, spread a layer of the mashed black beans onto each tostada shell.

9. Spoon the shredded salsa verde chicken over the beans.

10. Add about 1/4 cup of Mexican street corn on top of the chicken then garnish with fresh cilantro.

11. Serve the Salsa Verde Chicken Tostadas immediately and enjoy!

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