Chipotle Chicken Tostadas


This post is sponsored by Seeds of Change® Organic Simmer Sauces. All opinions are my own.

While I love to spend all day cooking over a hot stove, preparing an absolutely delicious meal for my family, it’s not realistic… well, pretty much ever anymore. There’s work to be done, messes to clean, laundry to fold, children to bring to school, dogs to feed and take outside, so even though cooking is very therapeutic, I generally opt for balanced 30-minute meals with tasty ingredients that I know my family would love. It’s even better when I can find a trusted brand to help me with meal planning. Seeds of Change® is launching new Simmer Sauces that are certified organic and free of artificial colors, flavors, and preservatives. They are available in several varieties that will allow even the most novice chef to prepare international dishes at home. We’ve been dealing with hurricane prep for the past few days, so I needed a quick, healthy meal for my family. These Chipotle Chicken Tostadas took under 30 minutes to prepare with Seeds of Change® Taco Roasted Chipotle Simmer Sauce and were totally delicious!


  • 1 pound boneless skinless chicken breast
  • 8 ounce pouch Seeds of Change® Taco Roasted Chipotle Simmer Sauce
  • 6 corn tortillas
  • 2 cups grated cheddar cheese
  • 15 ounce can refried beans
  • 2 T coconut oil
  • optional garnish: scallions, jalapenos, salsa, hot sauce, sour cream, tomato, guacamole, cilantro


Begin by poaching your chicken. I did this by placing two large, butterflied chicken breasts in a pan. I poured enough water in the pan to just cover the chicken. I then brought the water to a boil, reduced it to a simmer, and covered the pan for about 12 minutes. At that time, you can slice into the center of the chicken to make sure it is cooked through. Place the chicken breasts in a large bowl and use two forks pulling in opposite directions to shred the chicken for your tostadas.

While your chicken is poaching, preheat your oven to 400 degrees F. Place corn tortillas on a lined sheet pan. Using a pastry brush, coat both sides of each tortilla with a little coconut oil. Place them in the oven for about 3 to 5 minutes, flip them over, and give them another 3 to 5 minutes. They will be ready when the edges are a golden brown and they feel crisp.

Place the shredded chicken back in the pan. Add one package of  Seeds of Change® Taco Roasted Chipotle Simmer Sauce. This sauce has an authentic roasted chile flavor with just a touch of heat. Stir the chicken and sauce until it is combined and allow to simmer over a low heat for 10 minutes. These sauces can be combined with one pound of any cooked protein – steak, pork, fish, or even tofu.

While your chicken simmers, prepare the rest of the ingredients. Remove the tortillas from the oven, grate your cheese {or purchase a pouch of grated cheese to cut out a few minutes of prep time}, warm your refried beans through, and dice/slice any other garnishes your family may enjoy.

To assemble the Chipotle Chicken Tostada, place a layer of refried beans on the interior. Add a nice helping of the chipotle chicken. Top with shredded cheese, chiles, scallions, salsa, sour cream, avocado, or any other toppings your family will love! Now it’s ready to serve.

Seeds of Change® Simmer Sauces are available at many retailers, including Target, Meijer, Albertsons, Publix, Harris Teeter, and Price Chopper. Other flavors include Sesame Ginger Teriyaki, Sweet & Sour, Mushroom, and Tikka Masala. The new Seeds of Change® organic simmer sauces will inspire everyday home cooks to prepare tasty and healthy meals with international flair that their families will love!

What’s your favorite 30-minute mid-week meal?

About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

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