Last Saturday, I had one of those days where I just didn’t want to cook anything complicated. But I still wanted something that felt fun, fresh, and full of flavor—because let’s be real, that’s what makes food exciting, right? Enter these Mexican Rotisserie Chicken Tostadas. They’re ridiculously easy, crazy delicious, and dare I say, the perfect way to use up leftover rotisserie chicken.
Picture this: crispy corn tortillas topped with tender, juicy chicken, creamy refried beans, fresh veggies, and all the toppings your heart desires. It’s like a taco but with extra crunch, and it’s way easier to make than you’d think.
Let me tell you, these tostadas are a lifesaver when you’re short on time but still want something that feels homemade and satisfying. Plus, they’re customizable, so everyone can make their own perfect bite. Let’s dive in!
Why You’ll Love This Recipe
Okay, let me just say—this recipe checks all the boxes for me. It’s fast, it’s versatile, and it’s downright delicious. Here’s why I’m obsessed:
- Effortless Assembly: Using rotisserie chicken means no cooking meat from scratch. It’s already done for you! Just shred it and you’re good to go.
- Perfect Crunch: Store-bought tostada shells keep things simple, and they’re so satisfyingly crispy. No frying required!
- Customizable Toppings: Everyone can load up their tostada with their favorite toppings—great for picky eaters or dinner parties.
- Ready in 20 Minutes: Seriously. From prep to plate, this recipe is quick enough to whip up on a busy weeknight.
- Big Flavor with Minimal Effort: The combination of savory chicken, creamy beans, and zesty toppings makes every bite pop.
And the best part? These tostadas feel like a treat but are surprisingly balanced. They’re great for a quick dinner, game night snacks, or even lunch meal prep!
What Ingredients You’ll Need
Here’s what makes these tostadas shine. The ingredients are simple, but they come together like magic:
- Rotisserie Chicken (2 cups / about 300g): Shredded and ready to go. I like to use the seasoned ones from the grocery store for extra flavor.
- Refried Beans (1 cup / about 250g): The creamy, savory base for your tostadas. I go for canned beans because they’re easy and taste great.
- Tostada Shells (6-8): Store-bought for convenience, but you can fry your own if you’re feeling fancy.
- Cheese (½ cup / about 60g): Shredded cheddar, cotija, or Mexican blend—all work beautifully. Cheese is non-negotiable for me!
- Fresh Veggies: Shredded lettuce, diced tomatoes, and red onion for crunch and freshness.
- Sour Cream (¼ cup / about 60g): Optional but highly recommended—it adds a cool, creamy element.
- Guacamole (⅓ cup / about 80g): Because everything tastes better with guac, right?
- Salsa (⅓ cup / about 80g): Your favorite kind, whether chunky, smooth, mild, or spicy.
- Fresh Cilantro: A sprinkle on top adds that signature Mexican flair.
- Lime Wedges: For squeezing over everything. Trust me, it ties all the flavors together.
Quick note: Feel free to tweak these based on what you love or have in the fridge. No sour cream? Greek yogurt works. No tostada shells? Tortilla chips are a fun alternative!
Equipment Needed
You don’t need much to make this recipe, which is part of the appeal!
- Baking Sheet: For heating up the tostada shells (if needed).
- Small Saucepan: To warm the refried beans.
- Mixing Bowls: For prepping toppings like shredded lettuce or diced tomatoes.
- Knife and Cutting Board: For chopping veggies and slicing lime wedges.
- Serving Plates: Because tostadas can get messy—plates are a good idea!
Honestly, you might already have all of these in your kitchen. And if you don’t feel like warming the beans or shells, you can skip those steps—it’s still delicious!
How to Make It: Step-by-Step
Alright, let’s get these tostadas going! Here’s how I make them:
- Preheat the Oven: Heat your oven to 350°F (175°C). If your tostada shells need crisping up, lay them out on a baking sheet and toast them for 5 minutes.
- Warm the Beans: In a small saucepan, warm the refried beans over low heat, stirring occasionally. You don’t want them to scorch, just get nice and creamy.
- Shred the Chicken: While the beans are warming, shred your rotisserie chicken into bite-sized pieces. If you want extra flavor, toss the chicken with a bit of taco seasoning.
- Prepare Your Toppings: Chop your lettuce, tomatoes, and onions. Get your guac, salsa, and sour cream ready. Prep all your toppings so the assembly is easy.
- Assemble the Tostadas: Spread a thin layer of warm refried beans on each tostada shell. Top with shredded chicken, followed by cheese, lettuce, tomatoes, onions, and any other toppings you love.
- Finish with the Extras: Drizzle with sour cream, add a dollop of guacamole, and spoon on some salsa. Sprinkle with fresh cilantro and a squeeze of lime juice for an extra pop of flavor.
That’s it! You’re ready to dig into these crispy, flavorful tostadas. Just make sure to serve them immediately—nobody likes a soggy tostada.
My Best Tips & Techniques
Here are the little tricks I’ve learned to make these tostadas absolutely perfect:
- Don’t Overload: Less is more! If you pile on too much, the shell might get soggy or impossible to pick up.
- Warm It Up: Heating the refried beans and tostada shells is worth the extra step—it makes everything taste fresher and better.
- Layer Strategically: Start with the beans as your base, then the chicken, then cheese, and finish with veggies and sauces. This keeps things tidy and balanced.
- Make It Your Own: Add a fried egg for breakfast tostadas or swap chicken for ground beef or shrimp—it’s a versatile recipe!
- Prep Ahead: You can chop veggies and shred chicken in advance. Then just assemble when you’re ready to eat.
Real talk: If you’re serving these to guests, set up a DIY tostada bar. Everyone loves choosing their own toppings, and it makes hosting so much easier.
Ways to Mix It Up
Once you’ve mastered the basic recipe, feel free to get creative! Here are some fun variations:
- Vegetarian Tostadas: Skip the chicken and load up on sautéed veggies like bell peppers, zucchini, and mushrooms. Add black beans for protein.
- Seafood Tostadas: Swap chicken for cooked shrimp or fish. A sprinkle of Old Bay seasoning works wonders here.
- Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce for a fiery twist.
- Breakfast Tostadas: Top with scrambled eggs and crumbled bacon for a morning-friendly version.
- Sweet & Savory: Add a touch of honey or mango salsa for a surprising flavor combo.
The beauty of tostadas is that they’re endlessly adaptable. Use what you have and make it your own!
Serving Ideas & Storage
How to Serve:
Tostadas are best served fresh and crispy. Here’s how I love to enjoy them:
- Main Dish: Serve with a side of Mexican rice or a simple green salad.
- <strongsnack: Pair with tortilla chips and guacamole for a fun appetizer spread.</strongsnack:
- Party Food: Set up a DIY tostada bar with all the toppings for guests to customize their own.
Storage Tips:
If you have leftovers, here’s how to store them:
- Beans & Chicken: Keep them in separate airtight containers in the fridge for up to 3 days. Reheat before using.
- Toppings: Store chopped veggies in the fridge in a covered container. They’ll stay fresh for 1-2 days.
- Tostada Shells: Keep them in a sealed bag or container at room temperature. They’ll stay crispy for up to a week.
Quick tip: Don’t store assembled tostadas—they’ll get soggy. Store everything separately and assemble fresh!
Nutritional Info & Health Benefits
Let’s break it down! Here’s the approximate nutrition per tostada (depending on toppings):
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 210 | 12g | 18g | 8g | 3g |
Why they’re a great option:
- Protein-packed: Thanks to the chicken and beans, these tostadas will keep you full and energized.
- Fresh veggies: Loaded with vitamins and fiber, they balance out the dish beautifully.
- Light but satisfying: Perfect for when you want a flavorful meal without feeling weighed down.
Of course, the nutritional value depends on your toppings—but even loaded, these tostadas are a healthier alternative to fried tacos or takeout!
Final Thoughts
So that’s my Easy Mexican Rotisserie Chicken Tostadas recipe! It’s one of those dishes that feels way more impressive than it is—because honestly, the hardest part is deciding on your toppings.
I hope you love making (and eating) these as much as I do. They’re perfect for busy weekdays, casual get-togethers, or just when you’re craving something crispy and satisfying.
If you try these, I’d love to hear how they turn out! Drop a comment below or tag me on Instagram @yourhandle—I’m always excited to see your creations. Happy cooking!
FAQs
Q: Can I use flour tortillas instead of tostada shells?
A: Sure! You can crisp up flour tortillas in a skillet with a little oil, or bake them until golden. They won’t be as crunchy but still delicious.
Q: Can I make these vegetarian?
A: Absolutely! Swap the chicken for sautéed veggies or black beans for a protein boost. They’re just as tasty!
Q: How do I keep tostadas from getting soggy?
A: Spread the refried beans in a thin layer—it acts as a barrier between the shell and wetter toppings like salsa or guac.
Q: Can I prep these ahead of time?
A: You can prep all the components (shred the chicken, chop veggies, warm beans) ahead of time. Just assemble right before serving so the shells stay crispy.
Q: What’s the best way to reheat tostada shells?
A: Pop them in the oven at 350°F (175°C) for 5 minutes or in a dry skillet over medium heat until warmed and crispy.
Pin This Recipe!
Easy Mexican Rotisserie Chicken Tostadas Recipe – Perfect & Crispy
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Description
These Mexican Rotisserie Chicken Tostadas are quick, delicious, and customizable, making them perfect for busy weeknights or casual gatherings.
Ingredients
- 2 cups rotisserie chicken, shredded (about 300g)
- 1 cup refried beans (about 250g)
- 6–8 tostada shells
- 1/2 cup shredded cheese (cheddar, cotija, or Mexican blend, about 60g)
- Shredded lettuce
- Diced tomatoes
- Diced red onion
- 1/4 cup sour cream (about 60g)
- 1/3 cup guacamole (about 80g)
- 1/3 cup salsa (about 80g)
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven to 350°F (175°C). If tostada shells need crisping, place them on a baking sheet and toast for 5 minutes.
- Warm the refried beans in a small saucepan over low heat, stirring occasionally.
- Shred the rotisserie chicken into bite-sized pieces. Optionally, toss with taco seasoning for extra flavor.
- Prepare toppings: chop lettuce, tomatoes, and onions. Get guacamole, salsa, and sour cream ready.
- Spread a thin layer of warm refried beans on each tostada shell.
- Top with shredded chicken, cheese, lettuce, tomatoes, onions, and other desired toppings.
- Drizzle with sour cream, add guacamole, spoon on salsa, sprinkle with cilantro, and squeeze lime juice over the top.
- Serve immediately to maintain crispiness.
Notes
[‘Avoid overloading tostadas to prevent them from becoming soggy.’, ‘Heating refried beans and tostada shells enhances flavor.’, ‘Layer strategically: beans first, then chicken, cheese, veggies, and sauces.’, ‘Customize the recipe with different proteins or toppings.’, ‘Prep components ahead of time for easier assembly.’]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 210
- Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: Mexican, Tostadas, Rotisserie Chicken, Quick Dinner, Easy Recipe
