Chicken Tostadas en Papillote

Chicken Tostadas en Papillote

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.


  • Prep Time:
  • Cook Time:

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
  • or
  • 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.

You can buy chipotle peppers in cans in the Mexican food section at the store. I like the ones canned in adobo sauce but I never can use the whole thing. Instead, I puree the extra chipotles and portion them out into ice cube trays, and freeze them so that I can thaw and use them in the future. They add a lot of flavor to dishes.

Nutrition Info

  • Per 260 g serving Amount
  • Calories 330
  • Protein 34 g
  • Fat 10 g
  • Saturated Fat 1 g
  • Carbohydrate 26 g
  • Fibre 9 g
  • Sugar 2 g
  • Cholesterol 65 mg
  • Sodium 280 mg
  • Per 260 g serving % Daily Value
  • Potassium 21
  • Calcium 6
  • Iron 15
  • Vitamin A 20
  • Vitamin C 35
  • Vitamin B6 45
  • Vitamin B12 22
  • Folate 66
  • Magnesium 40
  • Zinc 22

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