1-Step 1: Prepare the Guacamole and Bean Mixture Begin by mashing 2 medium ripe avocados in a bowl and mix in 1 tablespoon lime juice plus 1/8 teaspoon garlic powder. Season with salt and pepper for a creamy topping. In another pan, heat one 16-ounce can of refried beans with one 10-ounce can of drained diced tomatoes with green chilies, 3/4 teaspoon ancho chili powder, 1/2 teaspoon cumin, and the remaining 1/8 teaspoon garlic powder over medium-low heat until warm.

2-Step 2: Assemble the Tostadas Warm your 6 tostada shells in the oven at 350°F for a few minutes if needed. Spread the guacamole on each shell as the base. Layer on 2 cups shredded iceberg or romaine lettuce, then add 2 cups shredded cooked chicken, 1 cup shredded Mexican blend cheese, 1 cup pico de gallo, and top with 6 tablespoons of sour cream.

3-Step 3: Final Touches and Serving Make your own pico de gallo by mixing diced tomatoes, yellow onion, cilantro, lime juice, salt, and pepper in a bowl. Serve the tostadas right away for the best crunch. Each serving packs about 461 calories, 27 grams fat, 33 grams carbohydrates, and 22 grams protein, making it a balanced choice. For more chicken meal ideas, explore our recipe for easy chicken enchiladas to vary your dinners.