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.)
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Shredded rotisserie chicken
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Taco seasoning
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Cooking oil
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Black beans or refried beans
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Corn kernels (optional)
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Salsa
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Corn tostada shells
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Shredded Mexican cheese blend or cheddar
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Chopped fresh cilantro
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Diced tomatoes
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Avocado slices or guacamole (optional)
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Sour cream (optional)
directions
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I preheat my oven to 425°F (220°C).
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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.
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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.
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I spoon the hot chicken mixture evenly over the tostada shells.
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I sprinkle each with shredded cheese and return them to the oven for 3–5 minutes, just until the cheese melts.
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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
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I swap black beans for refried beans when I want a creamier base.
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I add sliced jalapeños or use spicy salsa when I’m craving extra heat.
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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.
Mexican Rotisserie Chicken Tostadas
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 8 tostadas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
Crispy baked corn tortillas topped with seasoned rotisserie chicken, beans, cheese, and fresh toppings—ready in under 30 minutes for a flavorful and customizable Mexican-inspired meal.
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)
- ½ cup salsa
- 1 tbsp taco seasoning
- 1 cup shredded Colby Jack or Mexican blend cheese
- ¼ cup fresh cilantro, chopped
- 1 cup diced tomatoes
- Optional: avocado slices or crumbled cotija cheese
Instructions
- Preheat oven to 425°F (220°C). Brush both sides of the corn tortillas lightly with cooking oil and place on a baking sheet. Bake for about 8–10 minutes, flipping halfway, until golden and crisp.
- In a medium skillet or saucepan, combine shredded chicken, black beans, corn, salsa, and taco seasoning. Stir and heat over medium heat for 5–10 minutes until warmed through.
- Spoon the chicken mixture evenly over each crisp tortilla. Sprinkle with shredded cheese and return to the oven for about 5 minutes or until cheese is melted.
- Top with cilantro, diced tomatoes, and any optional garnishes like avocado or cotija cheese. Serve immediately.
Notes
- For extra crunch, ensure tortillas are fully crisp before adding toppings.
- Make vegetarian by replacing chicken with extra beans or roasted vegetables.
- Use flour tortillas if preferred—reduce baking time to avoid burning.
- Store toppings and tortillas separately to maintain crispness when reheating.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
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