Name: Rotisserie Chicken Tostadas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups shredded rotisserie chicken breast; 8 corn tostada shells (store‑bought or homemade); 1 (16‑oz) can refried beans, warmed; 2 cups shredded cheddar or Mexican blend cheese, divided; ⅓ cup sour cream (or Mexican crema); 2 cups shredded lettuce (Iceberg or Romaine); 5 oz grape tomatoes, diced (or pico de gallo); 1 (2.25‑oz) can sliced black olives; Optional: guacamole, hot sauce, sliced jalapeño, lime wedges

Quick and flavorful Mexican tostadas topped with shredded rotisserie chicken, creamy beans, and fresh garnishes.

Why You’ll Love This Recipe

I love how incredibly fast these tostadas come together—just 15 minutes from start to finish. I can use a store-bought rotisserie chicken, which saves me from cooking meat from scratch, and I get to layer it with creamy beans, melted cheese, and crisp, fresh toppings. I enjoy how versatile it is—I can swap out the toppings depending on what’s in my fridge, making it a perfect “use what I have” kind of meal. It’s also great when I want something satisfying but naturally gluten-free.

ingredients

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

2 cups shredded rotisserie chicken breast
8 corn tostada shells (store-bought or homemade)
1 (16-oz) can refried beans, warmed
2 cups shredded cheddar or Mexican blend cheese, divided
⅓ cup sour cream (or Mexican crema)
2 cups shredded lettuce (Iceberg or Romaine)
5 oz grape tomatoes, diced (or pico de gallo)
1 (2.25-oz) can sliced black olives
Optional: guacamole, hot sauce, sliced jalapeño, lime wedges

directions

I warm the refried beans and shredded chicken in separate pans, adding a splash of water or broth if needed.
I spread a layer of warm refried beans onto each tostada shell, leaving a small border.
I sprinkle about ¼ cup of shredded cheese over the beans.
I broil the assembled shells briefly (about 30–90 seconds) until the cheese melts, keeping a close eye so they don’t burn.
I top them with shredded chicken, a dollop of sour cream (or crema), shredded lettuce, diced tomatoes, and sliced olives.
I add any optional toppings like guacamole, jalapeños, hot sauce, or a squeeze of lime.
I serve them right away while the shells are still crisp.

Servings and timing

This recipe makes 8 tostadas, perfect for about 4 servings if I serve 2 per person. It takes me about 10 minutes to prep and 5 minutes to broil, so I can have them on the table in 15 minutes total.

Variations

I sometimes use shredded beef instead of chicken for a richer flavor. When I want a lighter meal, I swap refried beans for black beans. For extra spice, I mix chopped chipotle peppers into the chicken before topping the shells. I also like switching out the cheese for queso fresco or pepper jack for a different taste.

storage/reheating

I store leftover toppings separately in airtight containers in the fridge for up to 3 days. I keep tostada shells at room temperature in a sealed bag so they stay crisp. To reheat the chicken and beans, I warm them on the stove or in the microwave before assembling fresh tostadas. I never store fully assembled tostadas, because the shells get soggy.

FAQs

Can I make these tostadas vegetarian?

Yes, I simply skip the chicken and add extra beans or grilled vegetables instead.

How do I make homemade tostada shells?

I bake or fry corn tortillas until crisp, brushing them lightly with oil and seasoning with a bit of salt.

Can I prepare the toppings ahead of time?

Yes, I often shred the lettuce, dice the tomatoes, and portion the cheese earlier in the day so assembly is even faster.

What’s the best way to keep tostadas crispy?

I only add the toppings right before eating. If I’m serving a crowd, I keep the shells warm in the oven and let everyone assemble their own.

Can I freeze the chicken for future tostadas?

Yes, I portion shredded chicken into freezer bags and store for up to 3 months, then thaw and reheat when I need it.

Conclusion

I find rotisserie chicken tostadas to be one of the quickest, most satisfying weeknight dinners I can make. They’re colorful, customizable, and full of textures—from the crisp shells to the creamy beans and fresh toppings. It’s a meal that feels festive without requiring hours in the kitchen, and I can adapt it to whatever I have on hand.