Rotisserie Chicken Tostadas are a quick and tasty way to enjoy a crunchy, flavorful meal. You get a crispy tostada shell loaded with tender, shredded rotisserie chicken, fresh toppings like tomatoes, lettuce, and cheese, and a splash of zesty salsa or creamy avocado. It’s like a fiesta on a plate that’s easy to put together but feels special.
I love this recipe because it takes the hassle out of cooking—using rotisserie chicken saves so much time and adds great flavor without any extra work. I usually grab a few toppings I have on hand, like sliced jalapeños or a dollop of sour cream, to make each tostada just how I like it. It’s one of those meals where you can get creative but still keep things simple.
These tostadas are perfect for a casual dinner or feeding a hungry crowd without spending hours in the kitchen. I like to serve them with a side of beans or a fresh salad to round out the meal. Whenever I make them, it feels like a little celebration, and everyone loves the crunchy, juicy combo every time!
Key Ingredients & Substitutions
Rotisserie chicken: Using shredded rotisserie chicken saves time and adds great flavor. If you want, you can season it with chipotle or your favorite spices for extra kick. Leftover cooked chicken works well too.
Corn tortillas: Look for small, fresh corn tortillas for the crispiest tostadas. You can also use flour tortillas if you prefer, though corn gives a more authentic taste.
Refried beans or mashed avocado: These add creaminess to balance the crisp tostada. For a dairy-free option, mashed avocado is perfect. Refried beans add richness and fiber, but you can use black or pinto beans.
Queso fresco or cotija cheese: These mild, crumbly cheeses add a salty touch. If you don’t have them, feta is a good substitute. For a non-dairy option, try a sprinkle of nutritional yeast for flavor.
Pickled red onions: Pickled onions add tang and crunch. You can easily make your own by soaking sliced onions in vinegar, water, and a pinch of salt for 15-30 minutes.
How Do You Get Perfectly Crispy Tostada Shells?
Crisp tostadas are key to this recipe. Here’s how I get them just right without burning:
- Heat a skillet over medium-high and add a thin layer of oil.
- Fry tortillas for 1-2 minutes per side until golden and firm but not burnt.
- Drain on paper towels to remove excess oil and stay crispy.
- For less oil, you can bake tortillas at 400°F (200°C) for 8-10 minutes, flipping halfway through.
- Always watch closely; tortillas can go from crispy to burnt fast.
Making sure the shells are crispy but not oily keeps toppings fresh and tasty. It’s a simple step that makes a big difference!
Equipment You’ll Need
- Skillet or frying pan – I recommend this because it quickly crisps the tortillas and makes cleanup easy.
- Slotted spoon or tongs – helps lift and drain the fried tortillas without fuss.
- Baking sheet (optional) – perfect if you want to bake the tortillas instead of frying for less oil.
- Small bowl or ramekin – for preparing and serving lime wedges and toppings.
Flavor Variations & Add-Ins
- Spicy kick: Add sliced jalapeños, hot sauce, or chipotle sauce to the shredded chicken for more heat.
- Cheese options: Swap queso fresco with shredded Monterey Jack or mozzarella for a melty, gooey topping.
- Veggie boost: Include diced tomatoes, sliced radishes, or roasted corn for extra crunch and flavor.
- Herb twist: Sprinkle chopped fresh cilantro or basil for added freshness and aroma.
Rotisserie Chicken Tostadas
Ingredients You’ll Need:
Main Ingredients:
- 2 cups rotisserie chicken, shredded
- 6 small corn tortillas
- 1 cup refried black beans or mashed avocado (for the creamy layer)
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/2 cup fresh cilantro, chopped
- 1/4 cup pickled red onions (thinly sliced)
- 1 lime, cut into wedges
- 1 tbsp olive oil (for frying tortillas)
- Salt, to taste
- Optional: hot sauce or salsa for serving
How Much Time Will You Need?
This recipe takes about 15 minutes total. You’ll spend a few minutes frying or toasting the tortillas, warming the chicken, and assembling the tostadas. It’s a quick and easy meal with no long waits!
Step-by-Step Instructions:
1. Make Crispy Tostada Shells:
Heat the olive oil in a skillet over medium-high heat. Fry each corn tortilla for 1 to 2 minutes on each side until golden and crispy. Remove the tortillas and let them drain on paper towels to remove extra oil. If you prefer, you can bake the tortillas at 400°F (200°C) for 8-10 minutes, flipping halfway.
2. Warm the Chicken:
Warm the shredded rotisserie chicken in a small pan over low heat or in the microwave. For extra flavor, toss it with a little chipotle sauce or your favorite seasoning.
3. Assemble Your Tostadas:
Spread a thin layer of refried beans or mashed avocado on each crispy tortilla. Then add a generous amount of shredded chicken on top.
4. Add the Fresh Toppings:
Sprinkle crumbled queso fresco over the chicken, then add chopped cilantro and pickled red onion rings for a fresh, tangy finish.
5. Serve and Enjoy:
Serve the tostadas with lime wedges on the side so everyone can squeeze fresh lime juice on top. Add hot sauce or salsa if you like a little extra heat.
Enjoy your delicious and easy Rotisserie Chicken Tostadas!
Can I Use Store-Bought Tortilla Chips Instead of Frying Tortillas?
Yes, you can use store-bought tortilla chips for a quicker option. Just pile the toppings on carefully to avoid sogginess, and add chips right before serving for the best crunch.
How Should I Store Leftover Tostadas?
To keep shells crispy, store leftover toppings separately from the tostada shells. Keep tortillas in an airtight container at room temperature and refrigerate the chicken and toppings. Assemble just before eating.
Can I Make This Recipe Vegan?
Absolutely! Use mashed avocado instead of cheese and refried beans or a bean mash for the creamy layer. Swap chicken for seasoned sautéed mushrooms or jackfruit for a tasty plant-based alternative.
What’s the Best Way to Reheat the Tostada Shells?
Reheat shells in a dry skillet over medium heat for 1-2 minutes per side or in a 350°F oven for about 5 minutes to restore their crunch without drying them out.
