Description
Quick and flavorful Mexican tostadas topped with shredded rotisserie chicken, creamy beans, and fresh garnishes. These rotisserie chicken tostadas are a perfect use-what-you-have meal.
Ingredients
Scale
- 2 cups shredded rotisserie chicken breast
- 8 corn tostada shells
- 1 (16-oz) can refried beans, warmed
- 2 cups shredded cheddar or Mexican blend cheese, divided
- ⅓ cup sour cream
- 2 cups shredded lettuce
- 5 oz grape tomatoes, diced
- 1 (2.25-oz) can sliced black olives
- Optional: guacamole, hot sauce, sliced jalapeño, lime wedges
Instructions
- Warm the refried beans and shredded rotisserie chicken in separate pans. Add a splash of water or broth if needed.
- Spread a layer of warm refried beans onto each tostada shell, leaving a small border.
- Sprinkle about ¼ cup of shredded cheese over the beans on each shell.
- Broil the assembled shells briefly (30–90 seconds) until the cheese melts. Watch closely to prevent burning.
- Top the melted cheese with shredded rotisserie chicken, a dollop of sour cream, shredded lettuce, diced tomatoes, and sliced olives.
- Add any optional toppings like guacamole, jalapeños, hot sauce, or a squeeze of lime.
- Serve the rotisserie chicken tostadas immediately while the shells are still crisp.
Notes
- For a vegetarian option, skip the chicken and add extra beans or grilled vegetables.
- Homemade tostada shells can be made by baking or frying corn tortillas until crisp.
- Toppings can be prepared ahead of time for faster assembly.
- Store leftover toppings separately in airtight containers.
- Tostada shells should be stored at room temperature in a sealed bag to maintain crispness.
- Fully assembled tostadas should not be stored as the shells will become soggy.
- Shredded chicken can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas