Cilantro Lime Braised Chicken Tostadas with Refried Lentils
In this chicken tostada recipe cilantro lime braised chicken is served over crispy tortillas with refried lentils and crispy shiitakes
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This cilantro lime braised chicken tostadas recipe features tender, citrusy shredded chicken served over crispy tostadas layered with refried lentils, fresh toppings, and bold flavor in every bite. The dish balances bright lime, earthy spices, and creamy textures for a satisfying, elevated meal at home. It’s the kind of recipe that feels both comforting and fresh, making it perfect for weeknights or casual entertaining. If you love layered, flavor-packed meals, you’ll also enjoy making these crispy ground beef tacos or this creamy black bean soup next.
Why You’ll Love This Recipe
- Bold flavor – Cilantro, lime, and spices create a bright, savory, and deeply satisfying chicken base.
- Textural contrast – Crispy tostadas, creamy lentils, and juicy chicken make every bite dynamic.
- Customizable – Easy to adapt with different proteins, toppings, or heat levels depending on preference.
Key Ingredients in This Recipe
- Chicken thighs – Chicken thighs are the best cut for braising because they release so much flavor and become extremely tender. They are also one of the more inexpensive cuts of chicken so it’s the perfect choice when cooking for a large number of people. Try using leftover chicken tinga meat for this recipe as well in place of the cilantro lime chicken.
- Poblanos – Poblanos are a mild, deep green pepper frequently used in Mexican cooking. Poblanos are a larger pepper which makes them perfect for filling. These peppers are less spicy than jalapeños, ranging from 1,000 to 2,000 Scoville.
- Shiitake mushrooms – Shiitakes have an earthy, buttery flavor. Cooking them slowly keeps them from burning as they crisp and removes the moisture from them. While it seems like a large quantity of mushrooms to start with – mushrooms are similar to spinach, you start with a ton and end up with a little.
- Refried lentils – Lentils simmered in chicken stock are refried in bacon fat or oil with various seasonings for a flavorful base in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Chicken: Rotisserie chicken or shredded turkey can replace braised chicken for a faster option.
- Lentils: Refried beans or black beans can be used instead of lentils for a more traditional base.
- Tostadas: Corn tortillas baked or fried until crisp can substitute store-bought tostada shells.
- Cilantro: Parsley can be used for a milder herbal flavor if cilantro isn’t preferred.
- Lime: Lemon juice can be used in a pinch for brightness, though flavor will be slightly different.
Pro Tip
For the most flavorful cilantro lime chicken, let the chicken rest in the braising liquid before shredding so it fully absorbs the citrus, spice, and aromatics.
How to Make Cilantro Lime Braised Chicken Tostadas (Step-by-Step)
- Heat the oven and prep chicken. Preheat oven to 350ºF (180ºC). Heat the oil. Pat the chicken thighs dry and season with salt and pepper. Heat a 4½-quart Dutch oven over medium heat, add the olive oil and heat through.
- Sear chicken thighs. Add the onion and sauté until soft and translucent, stirring occasionally, about 6 minutes. Add the chicken thighs, skin side down, sautéing until golden brown on all sides, about 2 minutes each side.
- Braise chicken. Turn the chicken thighs skin side up and add the wine and cilantro to the pot. Cover tightly and bake for 1 hour, until meat is fork tender. Season with salt and pepper to taste.
- Shred chicken. Remove the chicken from the pot and let cool. Discard the cilantro. Once the chicken is cool to the touch, shred with your hands or using two forks. Discard the bones or save for stock. Return the shredded chicken to the pot with the braising liquid.
- Char peppers. Heat a griddle pan over high heat. Add the poblano peppers and cook until blistered on both sides, about 5 minutes. Remove from the grill pan and chop then add to the chicken mixture. Add the chopped cilantro and stir to combine.
- Bake mushrooms. Preheat oven to 350ºF (180ºC). Toss the shiitake mushrooms in olive oil and season with salt. Spread in a single layer on a baking sheet. Bake until the mushrooms are half their size, golden brown and crisp, about 15 minutes. Set aside.
- Make tostada shells. In a small sauté pan over medium heat, add enough vegetable oil to fill 2” of the pan and heat to 350ºF (180ºC). Add a tortilla and fry on both sides, until crispy, about 1 minute. Repeat with the remaining tortillas.
- Assemble and serve. To assemble the tostadas, top each crispy tortilla with a scoop of refried lentils, the chicken mixture, and crispy shiitake mushrooms. Drizzle sour cream over the top followed by the queso fresco.
How to Serve Cilantro Lime Braised Chicken Tostadas
- Family-style spread: Serve all components separately so everyone can build their own tostadas.
- Layered presentation: Start with refried lentils, add chicken, then finish with fresh toppings for height and contrast.
- With extra toppings: Add avocado, pickled onions, or crema for added richness and acidity.
- Party-friendly platter: Assemble tostadas just before serving to keep them crisp for guests.
How to Store Cilantro Lime Braised Chicken Tostadas
- Chicken: Store braised cilantro lime chicken in an airtight container in the refrigerator for up to 4 days.
- Lentils: Keep refried lentils refrigerated in a separate airtight container for up to 4 days.
- Tostadas: Store shells at room temperature in an airtight container to maintain crispness.
- Toppings: Store fresh toppings like lettuce, salsa, and herbs separately and add just before serving.
- Reheating: Reheat chicken and lentils gently on the stovetop with a splash of broth or water to loosen.
FAQ – Frequently Asked Questions
What is the best way to keep cilantro lime braised chicken tostadas with refried lentils from getting soggy?
Assemble right before eating and layer lentils and chicken first to protect the tostada base from moisture.
Can I use store-bought rotisserie chicken in cilantro lime braised chicken tostadas with refried lentils?
Yes, simply toss shredded rotisserie chicken with lime juice and seasonings to mimic the braised flavor.
Are cilantro lime braised chicken tostadas with refried lentils spicy?
They are mild as written, but you can increase heat with jalapeños, hot sauce, or chipotle peppers.
Can cilantro lime braised chicken tostadas with refried lentils be made gluten-free?
Yes, the recipe is naturally gluten-free as long as your tortillas and seasonings are certified gluten-free.
Other Recipes to Try
If your whole crew loved this fresh take on classic tostadas, try some of my favorite chicken recipes:
- Braised Lemongrass Chicken Thighs
- Roast Chicken Legs with Braised Kale and White Beans
- Filipino Chicken Adobo
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Cilantro Lime Braised Chicken Thigh Tostadas with Refried Lentils
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Ingredients:
For the chicken:
- 2 pounds skin-on, bone-in chicken thighs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 cup dry white wine
- small bunch cilantro
- 2 medium poblano peppers, seeded and sliced
- 2 tablespoons chopped cilantro, for garnish
For assembly:
- 2 cups refried lentils
- 4 medium shiitake mushrooms, sliced into ¼”-wide strips
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 8 small (6-inch) corn tortillas
- Vegetable oil, as needed, for frying
- ¼ cup sour cream
- 1/3 cup queso fresco, crumbled
Instructions:
For the chicken:
- Preheat oven to 325ºF (170ºC).
- Pat the chicken thighs dry and season with salt and pepper. Heat a 4½-quart Dutch oven over medium heat, add the olive oil and heat through.
- Add the onion and sauté until soft and translucent, stirring occasionally, about 6 minutes. Add the chicken thighs, skin side down, sautéing until golden brown on all sides, about 2 minutes each side.
- Turn the chicken thighs skin side up and add the wine and cilantro to the pot. Cover tightly and bake for 1 hour, until meat is fork tender. Season with salt and pepper to taste.
- Remove the chicken from the pot and let cool. Discard the cilantro. Once the chicken is cool to the touch, shred with your hands or using two forks. Discard the bones or save for stock. Return the shredded chicken to the pot with the braising liquid.
- Heat a griddle pan over high heat. Add the poblano peppers and cook until blistered on both sides, about 5 minutes. Remove from the grill pan and chop then add to the chicken mixture. Add the chopped cilantro and stir to combine.
For assembly:
- Preheat oven to 350ºF (180ºC). Toss the shiitake mushrooms in olive oil and season with salt. Spread in a single layer on a baking sheet. Bake until the mushrooms are half their size, golden brown and crisp, about 15 minutes. Set aside.
- In a small sauté pan over medium heat, add enough vegetable oil to fill 2” of the pan and heat to 350ºF (180ºF). Add a tortilla and fry on both sides, until crispy, about 1 minute. Repeat with the remaining tortillas.
To serve:
- To assemble the tostadas, top each crispy tortilla with a scoop of refried lentils, the chicken mixture, and crispy shiitake mushrooms. Drizzle sour cream over the top followed by the queso fresco.
Notes:
For the most flavorful cilantro lime chicken, let the chicken rest in the braising liquid before shredding so it fully absorbs the citrus, spice, and aromatics.
Nutrition:
Calories: 325kcal | Carbohydrates: 26g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 117mg | Potassium: 529mg | Fiber: 6g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 3mg
DID YOU MAKE THIS?
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Can’t wait to try this!
🙂
I am obsessed with all things lentils lately (I need to eat more beans because I have high cholesterol) however the rest of my family does not. This is a great middle ground in the sense that’s it’s totally customizable and easy to make. Absolutely loved this dish on a warm spring day outside. Delicious!
I’m in the same boat! So happy the whole family enjoyed! Thanks for sharing!