Name: Mexican Rotisserie Chicken Tostadas
Prep time: 10 min
Cook time: PT-490211H27M1S
Total time: PT-490211H27M1S
Cuisine: Mexican
Ingredients: 8 small corn tortillas; 1 tbsp cooking oil; 2 cups shredded rotisserie chicken; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1/2 cup salsa; 1 tbsp taco seasoning; 1 cup shredded Colby Jack or Mexican blend cheese; 1/4 cup fresh cilantro, chopped; 1 cup diced tomatoes; Optional: avocado slices or crumbled cotija cheese

I turn a store-bought rotisserie chicken into a quick and satisfying Mexican-inspired meal by layering it on crispy tostada shells with beans, cheese, and fresh toppings. It’s fast, flavorful, and perfect for when I want dinner ready in under 30 minutes.

Why I’ll Love This Recipe

I love this recipe because it feels festive but is incredibly simple to make. The rotisserie chicken saves me time, while the tostada shells give that irresistible crunch. I can load them with my favorite toppings, and everyone at the table can customize their own. It’s the kind of dish I can make for a weeknight dinner or a casual get-together without any stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded rotisserie chicken
Taco seasoning
Cooking oil
Black beans or refried beans
Corn kernels (optional)
Salsa
Corn tostada shells
Shredded Mexican cheese blend or cheddar
Chopped fresh cilantro
Diced tomatoes
Avocado slices or guacamole (optional)
Sour cream (optional)

directions

I preheat my oven to 425°F (220°C).
I brush the tostada shells lightly with oil if needed and place them on a baking sheet to warm and crisp for about 5 minutes.
In a skillet over medium heat, I combine the shredded chicken, taco seasoning, a splash of water, beans, corn, and salsa. I stir until heated through, about 5–7 minutes.
I spoon the hot chicken mixture evenly over the tostada shells.
I sprinkle each with shredded cheese and return them to the oven for 3–5 minutes, just until the cheese melts.
I top them with cilantro, diced tomatoes, avocado, and sour cream before serving.

Servings and timing

This recipe makes about 8 tostadas, enough for 4 servings. It takes me roughly 10 minutes to prep and about 15–20 minutes to cook, so dinner is ready in around 25–30 minutes.

Variations

I swap black beans for refried beans when I want a creamier base.
I add sliced jalapeños or use spicy salsa when I’m craving extra heat.
I replace the chicken with sautéed vegetables and extra beans for a vegetarian option.

storage/reheating

I store the chicken mixture separately from the tostada shells in airtight containers. The chicken keeps well in the fridge for up to 3 days. When reheating, I warm the chicken on the stove and crisp the tostada shells in the oven for a few minutes before assembling.

FAQs

Can I use flour tortillas instead of tostada shells?

Yes, I can bake or fry flour tortillas until crisp, but corn gives me a more traditional flavor.

Can I make the chicken mixture ahead of time?

Yes, I prepare it a day in advance and reheat it before serving, but I always keep the shells and toppings separate until the last minute.

What toppings work best?

I like to use fresh cilantro, diced tomatoes, avocado, and sour cream, but lettuce, radishes, and cotija cheese are great too.

Can I make these spicier?

Yes, I add jalapeños, hot sauce, or extra chili powder to the chicken mixture for more heat.

Are these good for kids?

Definitely—kids love assembling their own tostadas, and I can adjust toppings to suit their tastes.

Conclusion

I find Mexican Rotisserie Chicken Tostadas to be a perfect mix of easy prep and big flavor. The combination of crunchy shells, seasoned chicken, and fresh toppings makes them a go-to for quick weeknight meals or fun gatherings. Every bite feels like a little celebration.