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- 2 cups rotisserie chicken - 8 tostada shells - 1 cup black beans - 1 cup corn kernels - 1 avocado - 1 cup cherry tomatoes - 1/2 cup red onion - 1 cup shredded lettuce - 1/2 cup crumbled queso fresco - 2 tablespoons fresh cilantro - Juice of 1 lime - 1 teaspoon chili powder - Salt and pepper to taste - Optional: Sour cream or Greek yogurt For this dish, I love using rotisserie chicken. It saves time and adds great flavor. You can find rotisserie chicken at most grocery stores. Just shred it into bite-sized pieces. The tostada shells are crispy and provide a perfect base for all the toppings. I often use canned black beans, but you can cook your own if you prefer. Rinsing and draining them helps remove excess sodium. For corn, fresh kernels taste best, but frozen works well too. The toppings are where the fun begins! I like to use a ripe avocado, as it adds creaminess. Cherry tomatoes bring a sweet burst of flavor, and red onion adds a zesty crunch. Shredded lettuce gives a fresh touch, while crumbled queso fresco offers a salty kick. Finally, do not forget the lime juice and chili powder! They really boost the flavor of the chicken mixture. Add salt and pepper to your taste. If you want an extra creamy touch, serve with sour cream or Greek yogurt. These simple, fresh ingredients come together for a delicious meal. {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Place tostada shells on a baking sheet. - Bake until crispy (5-7 minutes). First, I start by preheating the oven. This step is key. The heat makes the shells crunchy and tasty. Once the oven is ready, I lay the tostada shells flat on a baking sheet. They need space to crisp up. Watching them bake is exciting! They change from soft to crunchy in just a few minutes. - Combine chicken, black beans, corn, lime juice, chili powder. - Season with salt and pepper. While the shells bake, I mix the filling. I take my shredded rotisserie chicken and toss it in a bowl. Then, I add black beans and corn. The beans give a nice texture, while corn adds sweetness. I squeeze fresh lime juice over the mix. It brightens the flavors! I also sprinkle in chili powder, salt, and pepper. This makes the filling pop with flavor. - Spread chicken mixture on tostada shells. - Add toppings like avocado, tomatoes, and onion. - Garnish and serve. Once the tostada shells are ready, I take them out of the oven. They smell so good! I spread the chicken filling on each shell. Next, I pile on toppings. Diced avocado adds creaminess, while tomatoes give a burst of juiciness. Chopped red onion adds a nice crunch. Finally, I sprinkle some shredded lettuce on top. A touch of queso fresco adds a salty kick. It all looks amazing! I finish with fresh cilantro and a squeeze of lime juice. Now, they are ready to serve. Enjoy every bite! To make perfect tostada shells, start by preheating your oven to 350°F (175°C). Place the tostada shells on a baking sheet in a single layer. Bake them for 5 to 7 minutes. Keep an eye on them to avoid burning. For even crispiness, flip the shells halfway through baking. This helps all sides get that nice crunch. Spices can really boost your dish. I love using chili powder and cumin for warmth. You could also add paprika for a smoky touch. Let your chicken filling marinate for at least 10 minutes. This allows the flavors to meld, making every bite taste better. Don't forget to taste and adjust the seasoning as you go! Pair your tostadas with sides like rice or a simple salad. A refreshing drink, like lemonade or iced tea, complements the meal well. For presentation, stack your tostadas on a platter. Arrange the toppings in small bowls around them. This looks appealing and lets guests choose their own toppings. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables when possible to enhance the flavor and texture of your tostadas. Fresh produce not only tastes better but also adds vibrant color to your dish. Customize Your Toppings: Feel free to get creative with your toppings! Add sliced jalapeños, pickled onions, or even a sprinkle of hot sauce for an extra kick. Make It Ahead: You can prepare the chicken mixture and toppings in advance. Just assemble the tostadas right before serving to keep them crispy! Serve with Sides: Pair your tostadas with a side of Mexican rice or a refreshing salad to make it a complete meal that everyone will enjoy. {{image_2}} You can switch up the main ingredients in your tostadas. Instead of rotisserie chicken, try shredded turkey. For a plant-based option, use jackfruit or tofu. Both options work well. You can also change the beans. Use pinto beans or refried beans for different tastes. Adding black beans gives a nice texture. Want to spice things up? Add jalapeños or drizzle on hot sauce. This adds a kick to your meal. You can also go for a Southwest twist. Top your tostadas with roasted peppers or cilantro lime dressing. These toppings bring zest and excitement to your dish. If you need gluten-free options, use corn tostada shells. They offer a great crunch without gluten. For vegan adaptations, skip the chicken and cheese. Instead, add more beans and veggies. You can mix in some avocado for creaminess. Both options ensure everyone enjoys the meal. To store your tostadas, keep the shells and toppings separate. This keeps them from getting soggy. Use airtight containers for the toppings. Store the chicken mixture in a separate container. Keep everything in the fridge for up to three days. For best taste, eat within two days. Reheat tostada shells in the oven. Preheat to 350°F (175°C) and bake for about five minutes. This helps them stay crispy. For the chicken mixture, warm it on the stove over low heat. Stir often so it heats evenly. Avoid using the microwave, as it can make the shells chewy. You can freeze the chicken mixture. Place it in a freezer-safe bag and remove air. It lasts for up to three months. To thaw, put it in the fridge overnight before reheating. Do not freeze the tostada shells, as they lose their crunch. Instead, make fresh shells when you're ready to eat. Yes, you can use homemade tostada shells. To make them, simply fry or bake corn tortillas until they are crispy. This will give your tostadas a fresh touch. Homemade shells can add a nice flavor and texture to your meal. To make Rotisserie Chicken Tostadas gluten-free, use corn tortillas or gluten-free tostada shells. Always check the labels to ensure that all ingredients are gluten-free. This way, everyone can enjoy the meal without worry. You can serve various sides with these tostadas. Consider a fresh salad, rice, or guacamole. Chips and salsa make a great snack too. Pairing with a refreshing drink like agua fresca can enhance the meal. Yes, you can use other proteins. Shredded turkey or beef work well. For a vegetarian option, try black beans or a mix of lentils and vegetables. This flexibility allows you to customize the dish to your liking. Leftovers can last in the fridge for about 3-4 days. Store the chicken mixture separately from the tostada shells. This helps keep them crispy. If you want to keep them longer, consider freezing the chicken mixture for up to three months. In this post, we covered making delicious rotisserie chicken tostadas. We explored key ingredients, easy steps, and helpful tips. Toppings like avocado and queso fresco add flavor and appeal. You can mix and match ingredients to suit your taste. Keep these ideas in mind for your next meal. Enjoy creating, sharing, and tasting your tasty tostadas! They’re sure to impress.

Rotisserie Chicken Tostadas

Crispy tostadas topped with shredded rotisserie chicken and fresh ingredients.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups rotisserie chicken, shredded
  • 8 pieces tostada shells
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 piece avocado, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely chopped
  • 1 cup shredded lettuce
  • 0.5 cup crumbled queso fresco
  • 2 tablespoons fresh cilantro, chopped
  • 1 piece Juice of 1 lime
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • optional Sour cream or Greek yogurt for serving

Instructions
 

  • Preheat your oven to 350°F (175°C). Place the tostada shells on a baking sheet and bake for about 5-7 minutes until they are crispy.
  • In a large bowl, combine the shredded rotisserie chicken, black beans, corn, lime juice, chili powder, and season with salt and pepper. Mix until well combined.
  • Take the toasted tostada shells out of the oven and let them cool slightly.
  • Begin assembling your tostadas by spreading a generous layer of the chicken mixture onto each tostada shell.
  • Top each tostada with diced avocado, cherry tomatoes, red onion, shredded lettuce, and crumbled queso fresco.
  • Garnish with fresh cilantro and an extra squeeze of lime juice, if desired.
  • Serve with a dollop of sour cream or Greek yogurt on the side for an extra creamy element.

Notes

Serve with sour cream or Greek yogurt for added creaminess.
Keyword chicken, easy recipe, Mexican food, tostadas