Chicken Tostadas en Papillote

Prep Time: 35 min
Cook Time: 30 min

By using store bought tortillas or tostadas, you can save yourself some time but if you’re feeling up to a challenge then not why make your own? You’ll find a link to making your own tortillas in this recipe.


Chicken Tostadas en Papillote:

3/4 tsp (4 mL) chili powder
3/4 tsp (4 mL) paprika
1/2 tsp (2.5 mL) cumin
salt, to taste
pepper, to taste
1 lb (0.5 kg) boneless, skinless chicken breasts
1/2 onion, small
1/2 red pepper, small, chopped
juice of 1/2 a lime
2 tbsp (30 mL) beer
2 tbsp (30 mL) chicken broth
1/2 tsp (2.5 mL) chipotle purée

Bean Paste:

1 can canned black beans
1 clove garlic
1/2 lime, juicee
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) oregano
2 tbsp (30 mL) oil
cilantro, small bunch
3 tbsp (45 mL) water


Chicken Tostadas en Papillote

1 Preheat oven to 350°F (175°C).
2 In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Rub all over the chicken breasts. Place them in a parchment bag with the onion, sweet red pepper, lime juice, beer or chicken broth, and chipotle puree.
3 Fold the bag up to close and place on a baking sheet. Bake at 350°F (180°C) for 25-30 minutes, or until the chicken is no longer pink inside and the juices run clear. If you are using a meat thermometer, it should read 165°F (74°C) at the thickest part of the breast.
4 Remove the chicken breasts from the bag and set aside to cool.

Bean Paste

1 In a food processor, blend together the black beans, garlic, lime juice, chili powder, cumin, oregano, oil, and cilantro. Add the water a bit at a time to loosen up the mixture. What you don't use, you can serve with tortilla chips as a dip.
2 2
3 If you really want to go all out and do everything home made, and I suggest you make your own tostadas. You will be happy you did. You can find the recipe for the no fail tortilla pitas here: It makes 8, and for our family 1 tostada each is enough. You should have enough beans and chicken that combined with veggies will make about 6-8 tostadas (We go heavy on the veggies, though).

To Serve

1 Serve the warm shredded chicken with the bean paste and an assortment of toppings. I smeared the pitas with bean paste, then heaped it with chicken, lettuce, sweet peppers, cheddar cheese, avocado, sliced fresh tomato, cilantro, and sour cream mixed with a little more chipotle.