Mexican Chicken Torta Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 Mini Tostada shells, store-bought or homemade*
  • 1 medium ripe avocados
  • 1 tbsp fresh lime juice
  • ¼ tsp garlic powder, divided
  • Salt and freshly ground black pepper
  • ½ cup Rosarita Traditional Refried Beans
  • ½ cup Rotel Diced Tomatoes & Green Chilies, drained
  • ¾ tsp ancho chili powder
  • ½ tsp ground cumin
  • 1 cup shredded iceberg or romaine lettuce
  • 1 cup shredded rotisserie chicken or shredded cooked chicken breasts
  • ½ cup shredded Mexican blend cheese
  • ½ cup Pico de gallo, homemade or store-bought**
  • ¼ cup Sour Cream
  1. Using a fork mash avocado with lime juice and ⅛ tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.
  2. In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining ⅛ tsp garlic powder. Season with salt and pepper to taste.
  3. Cook over medium-low heat, stirring frequently until heated through.
  4. To assemble tostadas, Layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, Pico de gallo and sour cream.
  5. Serve immediately.
Recipe by Mom's Mexican Recipes at