I love sharing this quick, crowd-pleasing riff on rotisserie chicken as one of my favorite Mexican style dinner recipes that’s ideal for weeknights or game day spreads.

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I whip up these Tasty Rotisserie Chicken Tostadas when I want something fast that still feels special. With rotisserie chicken, shredded and a bright spoonful of pico de gallo or diced tomatoes the contrast of crisp shell and juicy topping is seriously addictive.

It’s quick enough for a weeknight rescue yet bold enough for game day, and honestly I keep making them just to see who ruins their napkin first. This one lives in my Mexican At Home Recipes notes and always pops up under Chicken Tostadas Recipes when I’m staring at the fridge wondering what to do next.

Give it a shot, trust me.

Ingredients

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Rotisserie chicken: Juicy shredded chicken for protein, savory backbone, quick, saves tons of cooking time.
Tostada shells or corn tortillas: Crunchy base adding carbs and texture, use store shells or crisp tortillas yourself.
Refried beans: Creamy beans bring fiber and plant protein, spreads well, makes tostada hearty.
Avocado or guacamole: Adds healthy fats, creamy richness and cool balance to spicy toppings, so good.
Pico de gallo or tomatoes: Fresh pico gives bright acidity, vitamin C, crunchy freshness, cuts through richness.
Cheese: Melty cheese adds savory saltiness, calcium and that gooey, comforting mouthfeel everyone loves.
Mexican crema or sour cream: Cool crema brings tangy creaminess, tones heat, ties flavors together in every bite.

Ingredient Quantities

1 rotisserie chicken, shredded (about 3 to 4 cups)

8 to 12 store bought tostada shells or corn tortillas to crisp

1 (15 oz) can refried beans

2 cups shredded Mexican blend or sharp cheddar cheese

2 cups shredded iceberg or romaine lettuce

1 cup pico de gallo or diced tomatoes

1 ripe avocado, sliced or about 3/4 cup guacamole

1/2 cup Mexican crema or sour cream

1 small red onion, thinly sliced (about 1/4 cup)

1/4 cup fresh cilantro, chopped

1 to 2 limes, cut into wedges

1 to 2 teaspoons taco seasoning or chili powder

Vegetable oil for crisping tortillas, about 1/2 cup optional

Pickled jalapeños or sliced fresh jalapeño, to taste (optional)

How to Make this

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1. Preheat oven to 400°F if you plan to bake tortillas, or heat about 1/2 cup vegetable oil in a skillet over medium high heat if you want them extra crispy fried. Store bought tostada shells can be used as is.

2. Warm the refried beans in a small pot or microwave; stir in a splash of water or lime juice if they seem too thick so they spread easier.

3. Toss the shredded rotisserie chicken with 1 to 2 teaspoons taco seasoning or chili powder and a little squeeze of lime, taste and add more seasoning if needed.

4. Crisp the corn tortillas: bake on a sheet for 6 to 8 minutes flipping once, or fry 30 to 45 seconds per side in the hot oil until golden, then drain on paper towels. Let cool so they stay crunchy.

5. Spread a heaping tablespoon or two of the warm refried beans over each tostada shell to make a sticky base that holds everything together.

6. Pile on the seasoned chicken, then sprinkle 2 cups shredded cheese over the top. Return the assembled tostadas to the oven or under the broiler for just 1 to 3 minutes until the cheese melts and gets a little bubbly. Watch them close so they dont burn.

7. Top each melted-cheese tostada with shredded lettuce, a spoonful of pico de gallo or diced tomatoes, and sliced avocado or a dollop of guacamole.

8. Drizzle Mexican crema or sour cream over each tostada, scatter thinly sliced red onion and chopped cilantro on top, add pickled or fresh jalapeño to taste.

9. Serve immediately with lime wedges for squeezing. Quick tip: assemble everything near the oven so you can serve while the tostadas are still warm and extra crisp.

Equipment Needed

1. Oven or large skillet with about 1/2 cup vegetable oil if you wanna fry
2. Baking sheet for crisping tortillas and melting the cheese
3. Small saucepan or microwave-safe bowl to warm refried beans
4. Mixing bowl and spoon to toss the shredded chicken with seasoning
5. Tongs or spatula for flipping tortillas and handling hot tostadas
6. Cutting board and chef’s knife for slicing avocado, onion and chopping cilantro
7. Paper towels and a plate or wire rack to drain and cool fried tortillas
8. Oven mitts to grab hot pans and a rimmed broiler-safe tray for returning assembled tostadas to the oven dont forget them

FAQ

How do I crisp store bought tostada shells or corn tortillas so they stay crunchy? A: For shells just heat them in a 400 F oven for 5 to 8 minutes, flipping once. For soft corn tortillas heat 1/4 to 1/2 cup vegetable oil in a skillet over medium high heat and fry each tortilla 30 to 60 seconds per side until golden, drain on paper towels. You can also air fry at 360 F for 3 to 5 minutes. Do not stack warm shells or they’ll go soggy, let them cool on a rack.

Can I make these ahead and how do I keep everything from getting soggy? A: Yes, but stash components separately. Keep beans, shredded chicken, cheese and crispy shells in separate airtight containers in the fridge. Chop lettuce, onion and pico fresh the day you serve. Assemble tostadas right before eating for best crunch.

How do I warm up the rotisserie chicken without drying it out? A: Reheat shredded chicken in a skillet with a splash of chicken broth or water over low heat for 3 to 5 minutes, cover to trap steam. You can microwave covered for 30 to 60 seconds with a little liquid, stir and check. Toss with 1 to 2 teaspoons taco seasoning or chili powder while reheating for extra flavor.

What’s the fastest way to melt the cheese and warm the beans on the tostada? A: Spread warmed refried beans on the shell, top with shredded chicken and cheese then place under the broiler for 1 to 2 minutes until cheese bubbles. Watch closely it goes fast. If you prefer no broiler, bake at 375 F for 5 to 7 minutes.

Any easy vegetarian swaps so these are meat free? A: Sure, use mashed black beans or pan roasted cauliflower or seasoned jackfruit in place of chicken. Add extra cheese or a scoop of spicy refried beans for protein. Season them the same way you would the chicken so the tostadas still taste bold.

How do I control the heat level without messing up flavor? A: Add pickled jalapeños or fresh sliced jalapeño to taste, start with a little and taste. Remove seeds to cut heat. Mixing taco seasoning into the chicken lets you get uniform flavor without dumping hot sauce on top. Keep crema or sour cream handy to cool things down if needed.

Tasty Rotisserie Chicken Tostadas Recipe Substitutions and Variations

Rotisserie chicken
- Cooked shredded turkey, if you have holiday leftovers
- Canned chicken, drained and flaked for a quick swap
- Pulled jackfruit, seasoned with taco spice for a vegan option
- Firm tofu, crumbled and tossed with chili/taco seasoning
Refried beans
- Mashed black beans, seasoned and warmed
- Pinto beans, mashed or left whole and lightly smashed
- Refried white beans (cannellini) for a milder flavor
- Hummus in a pinch for a creamy spread with a different taste
Tostada shells / corn tortillas
- Flour tortillas crisped in the oven or pan
- Tortilla chips used as a deconstructed tostada base
- Baked corn tortillas (brush with oil and bake until crunchy)
- Large romaine leaves for a low carb, crunchy alternative
Mexican crema / sour cream
- Plain Greek yogurt, thinned with a little lime juice
- Sour cream straight up, same texture and tang
- Cashew cream for a dairy free substitute
- Thin mayonnaise mixed with lime and a pinch of salt if you gotta

Pro Tips

– Toastada crisp hack: bake tortillas on a wire rack so hot air circulates, or fry super quick and let them drain/cool on a rack not paper towels so they stay crunchy. Don’t stack them after crisping or they’ll steam and go soft, assemble right before serving.

– Keep the chicken juicy and flavorful: toss the shredded rotisserie meat with the taco seasoning and a squeeze of lime, then heat it briefly in a skillet with a splash of chicken stock or lime juice. If you want extra texture, let some edges get a tiny bit browned in the pan.

– Stop soggy toppings: spread a thin warm layer of refried beans as your base, it acts like glue and a moisture barrier. Dry your lettuce really well and add all wet stuff like pico, avocado or crema at the very last second. Avocado? squeeze lime on it or make guac right before serving so it doesn’t brown.

– Melt cheese safely and fast: put assembled tostadas under the broiler for just 1 to 2 minutes and watch them the whole time, or use the oven at 400 F on the middle rack to avoid burning. If you want tang to cut the richness, add a few pickled jalapeños or quick-pickle some red onion for 10 minutes in lime and a pinch of sugar.

Tasty Rotisserie Chicken Tostadas Recipe

Recipe by James Level

0.0 from 0 votes

I love sharing this quick, crowd-pleasing riff on rotisserie chicken as one of my favorite Mexican style dinner recipes that’s ideal for weeknights or game day spreads.

Servings

servings

Calories

507

kcal

Equipment: 1. Oven or large skillet with about 1/2 cup vegetable oil if you wanna fry
2. Baking sheet for crisping tortillas and melting the cheese
3. Small saucepan or microwave-safe bowl to warm refried beans
4. Mixing bowl and spoon to toss the shredded chicken with seasoning
5. Tongs or spatula for flipping tortillas and handling hot tostadas
6. Cutting board and chef’s knife for slicing avocado, onion and chopping cilantro
7. Paper towels and a plate or wire rack to drain and cool fried tortillas
8. Oven mitts to grab hot pans and a rimmed broiler-safe tray for returning assembled tostadas to the oven dont forget them

Ingredients

1 rotisserie chicken, shredded (about 3 to 4 cups)
8 to 12 store bought tostada shells or corn tortillas to crisp
1 (15 oz) can refried beans
2 cups shredded Mexican blend or sharp cheddar cheese
2 cups shredded iceberg or romaine lettuce
1 cup pico de gallo or diced tomatoes
1 ripe avocado, sliced or about 3/4 cup guacamole
1/2 cup Mexican crema or sour cream
1 small red onion, thinly sliced (about 1/4 cup)
1/4 cup fresh cilantro, chopped
1 to 2 limes, cut into wedges
1 to 2 teaspoons taco seasoning or chili powder
Vegetable oil for crisping tortillas, about 1/2 cup optional
Pickled jalapeños or sliced fresh jalapeño, to taste (optional)

Directions

Preheat oven to 400°F if you plan to bake tortillas, or heat about 1/2 cup vegetable oil in a skillet over medium high heat if you want them extra crispy fried. Store bought tostada shells can be used as is.
Warm the refried beans in a small pot or microwave; stir in a splash of water or lime juice if they seem too thick so they spread easier.
Toss the shredded rotisserie chicken with 1 to 2 teaspoons taco seasoning or chili powder and a little squeeze of lime, taste and add more seasoning if needed.
Crisp the corn tortillas: bake on a sheet for 6 to 8 minutes flipping once, or fry 30 to 45 seconds per side in the hot oil until golden, then drain on paper towels. Let cool so they stay crunchy.
Spread a heaping tablespoon or two of the warm refried beans over each tostada shell to make a sticky base that holds everything together.
Pile on the seasoned chicken, then sprinkle 2 cups shredded cheese over the top. Return the assembled tostadas to the oven or under the broiler for just 1 to 3 minutes until the cheese melts and gets a little bubbly. Watch them close so they dont burn.
Top each melted-cheese tostada with shredded lettuce, a spoonful of pico de gallo or diced tomatoes, and sliced avocado or a dollop of guacamole.
Drizzle Mexican crema or sour cream over each tostada, scatter thinly sliced red onion and chopped cilantro on top, add pickled or fresh jalapeño to taste.
Serve immediately with lime wedges for squeezing. Quick tip: assemble everything near the oven so you can serve while the tostadas are still warm and extra crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 287g
Total number of serves: 8
Calories: 507kcal
Fat: 29g
Saturated Fat: 10g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 15g
Cholesterol: 110mg
Sodium: 668mg
Potassium: 617mg
Carbohydrates: 36g
Fiber: 7g
Sugar: 3g
Protein: 39g
Vitamin A: 900IU
Vitamin C: 8mg
Calcium: 277mg
Iron: 2.6mg

Tasty Rotisserie Chicken Tostadas Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Tasty Rotisserie Chicken Tostadas Recipe Substitutions and Variations

Pro Tips