Mexican Rotisserie Chicken Tostadas
These Mexican Rotisserie Chicken Tostadas are a quick, flavorful, and colorful meal perfect for any day of the week. Using shredded rotisserie chicken keeps preparation simple while allowing you to layer fresh toppings for a crunchy, satisfying bite. This recipe is versatile, budget-friendly, and ideal for family meals or casual entertaining.
- Prep Time: 15
- Cook Time: 7
- Total Time: 22 minutes
- Yield: 8 1x
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 6–8 tostada shells
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, sliced or diced
- 1/4 cup chopped cilantro
- 1/2 cup sour cream or Greek yogurt
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, black beans, corn, or salsa
Instructions
- Shred the rotisserie chicken, removing skin and bones. Season with salt, pepper, and a squeeze of lime juice.
- Preheat the oven to 350°F (175°C). Arrange tostada shells on a baking sheet and bake 5–7 minutes until crisp and lightly golden. Alternatively, toast shells on a dry skillet 1–2 minutes per side.
- Chop lettuce, dice tomatoes and onions, slice avocado, and chop cilantro.
- Spread a thin layer of sour cream or Greek yogurt on each tostada shell.
- Evenly distribute shredded chicken over each shell.
- Layer the lettuce, tomatoes, and onions on top of the chicken.
- Sprinkle shredded cheese over each tostada. Add avocado slices.
- Garnish with chopped cilantro. Add optional toppings such as jalapeños, black beans, corn, or salsa. Squeeze lime juice over the top.
- Serve immediately to maintain crunch.
Notes
Assemble just before serving to avoid soggy shells.
Customize toppings to suit taste preferences or seasonal ingredients.
Use leftover chicken or pre-cooked protein for faster preparation.