Name: Mexican Rotisserie Chicken Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 tostada shells; 2 cups rotisserie chicken, shredded; 1 cup refried beans (black or pinto); 1/2 cup shredded lettuce; 1/2 cup diced tomatoes; 1/4 cup diced red onion; 1/4 cup crumbled queso fresco or feta; 1/4 cup sour cream or Mexican crema; 1 avocado, sliced; 1/4 cup fresh cilantro, chopped; 1 jalapeño, thinly sliced (optional); 1 tablespoon lime juice; 1/2 teaspoon chili powder; Salt and pepper, to taste

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Crispy, satisfying, and bursting with flavor, these Mexican Rotisserie Chicken Tostadas are one of my favorite go-to meals when I need something quick, fresh, and delicious. With layers of warm refried beans, juicy seasoned chicken, crunchy veggies, and creamy toppings all stacked on a crisp tostada shell, they deliver a perfect bite every time.

Mexican Rotisserie Chicken Tostadas

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 tostada shells

2 cups rotisserie chicken, shredded

1 cup refried beans (black or pinto)

½ cup shredded lettuce

½ cup diced tomatoes

¼ cup diced red onion

¼ cup crumbled queso fresco or feta

¼ cup sour cream or Mexican crema

1 avocado, sliced

¼ cup fresh cilantro, chopped

1 jalapeño, thinly sliced (optional)

1 tablespoon lime juice

½ teaspoon chili powder

Salt and pepper, to taste

Directions

I warm the refried beans in a small saucepan over medium heat until they’re smooth and spreadable.

While the beans heat, I toss the shredded rotisserie chicken in a bowl with lime juice, chili powder, salt, and pepper.

I spread a thin layer of warm beans onto each crispy tostada shell.

Then I layer on the seasoned chicken, followed by shredded lettuce, diced tomatoes, red onion, and avocado slices.

I sprinkle crumbled queso fresco and chopped cilantro on top.

A drizzle of sour cream or crema finishes it off, along with optional jalapeño slices for a spicy kick.

I serve them right away so the shells stay perfectly crisp.

Servings and timing

This recipe makes 6 tostadas and takes just 20 minutes from start to finish.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories per serving: 310 kcal

Variations

I often switch things up depending on what I have in the fridge. Sometimes I use black bean spread instead of refried beans, or swap queso fresco for shredded cheddar. For a smoky twist, I add a dash of chipotle powder to the chicken. When I’m craving something extra, I top the tostadas with pickled onions or a splash of hot sauce.

Storage/Reheating

Tostadas are best enjoyed fresh to keep the shells crisp, but I store leftover toppings separately in airtight containers for up to 3 days. I reheat the chicken and beans in the microwave or on the stove before assembling fresh tostadas again. I never store assembled tostadas, as they get soggy quickly.

FAQs

How do I keep tostada shells from getting soggy?

I always make sure the beans and chicken aren’t too wet, and I assemble the tostadas right before serving to keep the shells crispy.

Can I use homemade tostada shells?

Absolutely. I sometimes bake or fry corn tortillas at home to make my own tostada shells—it adds an extra crunch and flavor boost.

What can I use instead of rotisserie chicken?

Leftover grilled or baked chicken works great. I’ve also used shredded pork or even sautéed mushrooms for a vegetarian version.

Are these tostadas spicy?

They can be! I control the heat by adjusting or skipping the jalapeños and chili powder. For more spice, I sometimes add hot sauce or chipotle peppers in adobo.

Can I make these ahead of time?

I prep the toppings ahead and store them separately, but I wait to assemble until just before serving so everything stays fresh and crisp.

Conclusion

Mexican Rotisserie Chicken Tostadas are a fun, flavorful meal that I can whip up in minutes using ingredients I often have on hand. Whether I’m serving them for a casual dinner or a small gathering, they always bring vibrant color and bold taste to the table. Once I try them, they’re sure to become a regular in the rotation.

Recipe:

Mexican Rotisserie Chicken Tostadas

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Author: Cheryl
Total Time: 20 minutes
Yield: 6 tostadas
Diet: Low Lactose

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Description

Crispy and flavorful, these Mexican Rotisserie Chicken Tostadas are quick to make and layered with refried beans, juicy seasoned chicken, fresh veggies, and creamy toppings—perfect for a weeknight dinner or casual gathering.

Instructions

Warm the refried beans in a small saucepan over medium heat until smooth and spreadable.
In a bowl, toss shredded rotisserie chicken with lime juice, chili powder, salt, and pepper.
Spread a thin layer of warm refried beans onto each tostada shell.
Layer on the seasoned chicken, followed by shredded lettuce, diced tomatoes, red onion, and avocado slices.
Sprinkle crumbled queso fresco and chopped cilantro over the top.
Drizzle with sour cream or Mexican crema and add jalapeño slices if using.
Serve immediately to keep the shells crisp.