Easy Rotisserie Chicken Tostadas
Quick, easy, and bursting with vibrant Mexican flavors, these Rotisserie Chicken Tostadas are the perfect solution for a fast and satisfying weeknight dinner. Crispy tostada shells piled high with seasoned chicken, refried beans, fresh veggies, and your favorite toppings.
Equipment
- Skillet
- Small pot (optional)
- Microwave (optional)
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- salt and pepper to taste
- 6 shells tostada shells
- 1 can canned refried beans standard size
- 1 cup shredded lettuce shredded thin
- 1/2 cup diced tomatoes
- 1/2 cup shredded Mexican blend cheese or cheddar, Monterey Jack
- 1/4 cup sour cream or crema
- 1/4 cup salsa or hot sauce optional, or a few dashes
- fresh cilantro chopped, for garnish
- lime wedges for serving
Instructions
- Step 1: Prepare the Chicken. In a bowl, toss shredded rotisserie chicken with cumin, chili powder, garlic powder, salt, and pepper. Mix well. Warm the chicken in a skillet over medium heat for a few minutes or in the microwave until heated through.
- Step 2: Warm the Beans. Heat the refried beans in a small pot on the stove or in the microwave according to can directions until warm and easy to spread.
- Step 3: Assemble the Tostadas. Spread a layer of warm refried beans evenly over each tostada shell.
- Step 4: Layer the Toppings. Spoon some seasoned warm chicken over the beans on each tostada. Pile on shredded lettuce, diced tomatoes, and sprinkle generously with shredded cheese.
- Step 5: Add Finishes. Drizzle each tostada with sour cream or crema. Add salsa or hot sauce, if desired.
- Step 6: Garnish and Serve. Sprinkle fresh chopped cilantro over everything. Serve immediately with lime wedges on the side.
Notes
Substitutions & Additions: Use seasoned ground beef, turkey, plant-based crumbles, black beans, or seasoned sweet potatoes as alternative proteins. Swap refried beans for warm, slightly mashed black beans. Add diced onions, bell peppers, corn, or quick pickled red onions. Other toppings like guacamole, avocado slices, pico de gallo, or cotija cheese work well. Use Greek yogurt instead of sour cream.
Tips for Success: Warm the refried beans for easier spreading. Don't overload the tostadas to prevent breaking. Prep chicken, chop veggies, and shred cheese ahead of time and store separately. Assemble and serve immediately before the shells soften.
How to Store: Store leftover components separately in airtight containers in the refrigerator for 3-4 days. Reheat chicken and beans before assembling on fresh tostada shells.