A quick and delicious recipe for Rotisserie Chicken Tostadas featuring crispy corn tortillas topped with re-fried beans, shredded rotisserie chicken, fresh lettuce, tomatoes, and your favorite Mexican-style toppings like cream, cheese, and avocado.
Total Time:25 minutes
Yield:8 tostadas
Ingredients
Main Ingredients
8 corn tortillas or pre-made tostada shells
1 cup re-fried beans (canned or homemade)
2 cups shredded rotisserie chicken or leftover shredded chicken
1 cup shredded lettuce
2 Roma tomatoes, chopped or 1 cup store-bought chunky salsa
Toppings
Mexican cream or sour cream, to taste
Cheese, to taste
Hot sauce, to taste
Jalapenos, to taste
Pickled onions, to taste
Avocado, sliced or mashed, to taste
Instructions
Preheat oven: Preheat your oven or toaster oven to 400 degrees Fahrenheit to prepare for crisping the tortillas.
Crisp tortillas: Place the corn tortillas on the oven rack and bake for 10 minutes or until they become crispy and form tostada shells.
Prepare toppings: While tortillas are baking, prep and chop any toppings you plan to use, such as lettuce, tomatoes, jalapenos, or avocado.
Assemble tostadas: Spread a layer of re-fried beans evenly over each crispy tostada shell.
Add chicken and veggies: Top the beans with shredded rotisserie chicken, then add shredded lettuce and chopped tomatoes or salsa.
Finish with toppings: Add your favorite toppings like Mexican cream, sour cream, cheese, hot sauce, pickled onions, or avocado for extra flavor and texture.
Notes
You can use pre-made tostada shells to save time instead of baking tortillas yourself.
Leftover rotisserie chicken is great for this recipe and makes it quick to prepare.
Feel free to customize toppings to your preference, including adding beans like black beans if desired.
To make it vegetarian, omit chicken and add extra beans, cheese, and veggies.
If a crispy shell isn’t preferred, tortillas can be lightly fried in oil until crisp.
