Name: Mexican Rotisserie Chicken Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 3 cups shredded rotisserie chicken (skin and bones removed); 8–10 tostada shells; 1 can (15 oz) refried beans, warmed; 2 cups shredded lettuce; 1 cup shredded Mexican cheese blend; 1 avocado, sliced or diced; 1 cup salsa or pico de gallo; 1/2 cup sour cream; Fresh cilantro, for garnish; Lime wedges, for serving; Optional extras: pickled jalapeños, sliced radishes, hot sauce

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Crispy, colorful, and bursting with bold flavor, these Mexican rotisserie chicken tostadas are one of my favorite ways to turn a store-bought chicken into a vibrant meal. I layer crunchy tostada shells with seasoned shredded chicken, creamy refried beans, and fresh toppings so every bite hits the perfect balance of texture and taste.

Mexican Rotisserie Chicken Tostadas

Why You’ll Love This Recipe

I start with rotisserie chicken, so the cooking time is minimal, and I get juicy, tender meat every time.
I can customize each tostada with the toppings I love most, from classic lettuce and cheese to spicy salsa and avocado.
The recipe works equally well for weeknight dinners or casual entertaining.
I can make all the components ahead, then just assemble when it’s time to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked rotisserie chicken: about 3 cups shredded meat
Tostada shells: 8–10
Refried beans: 1 can (about 15 oz), warmed
Shredded lettuce: 2 cups
Shredded Mexican cheese blend: 1 cup
Avocado: 1, sliced or diced
Salsa or pico de gallo: 1 cup
Sour cream: ½ cup
Fresh cilantro: for garnish
Lime wedges: for serving
Optional extras: pickled jalapeños, sliced radishes, hot sauce

Directions

I shred the rotisserie chicken, discarding the skin and bones.
I warm the refried beans in a small saucepan over low heat, stirring until smooth and spreadable.
I heat the tostada shells according to package instructions so they’re extra crisp.
To assemble, I spread a layer of warm refried beans on each tostada shell, then top with shredded chicken.
I add lettuce, cheese, avocado, salsa or pico, and any other toppings I’m craving.
I finish with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime.

Servings and timing

Yield: 8–10 tostadas (serves about 4 people)
Prep time: 15 minutes
Cook time: 5 minutes (mostly reheating components)
Total time: 20 minutes

Variations

Spicy kick: I toss the chicken in chipotle sauce or hot salsa before topping.
Veggie tostadas: I skip the chicken and pile on grilled vegetables like zucchini, peppers, and mushrooms.
Bean swap: I use black beans or whole pinto beans instead of refried.
Cheese change: I swap in queso fresco or cotija for a more traditional flavor.
Crunch alternative: I use baked flat corn tortillas instead of packaged tostada shells.

storage/reheating

Components: I store beans, chicken, and toppings separately in airtight containers in the fridge for up to 3 days.
Tostada shells: I keep them sealed at room temperature to maintain crispness.
Reheat: I warm beans and chicken gently before assembling fresh tostadas.

FAQs

Can I make the tostada shells from scratch?

I can. I fry corn tortillas in oil until golden and crispy, then drain on paper towels and sprinkle with salt.

Can I use leftover chicken instead of rotisserie?

Absolutely. I season leftover chicken with taco seasoning or salsa before adding it to the tostadas.

How do I keep tostadas crispy once topped?

I assemble them right before eating so the beans and toppings don’t soften the shells.

Can I make these vegetarian?

Yes — I replace the chicken with extra beans, grilled vegetables, or sautéed mushrooms.

What’s the best cheese for tostadas?

I like shredded Mexican blend for meltiness, but cotija or queso fresco give a more authentic crumbly texture.

Conclusion

I love how these Mexican rotisserie chicken tostadas transform simple ingredients into a lively, satisfying meal. With a little crunch, a lot of flavor, and endless topping possibilities, they’re a recipe I keep in my back pocket for quick dinners and casual get-togethers.