I just pulled together a Mexican Recipe With Rotisserie Chicken that turns leftovers into impossibly crispy, flavor-packed tostadas you’ll want to swipe for the recipe.
I love these crispy rotisserie chicken tostadas because they hit every craving without fuss. I adore the crunchy shell piled high with shredded rotisserie chicken and bright pico de gallo, the tang cutting through the rich cheese and crema.
I make them when friends drop by or when I need a quick Mexican At Home Recipes moment that feels like a treat. They’re loud, messy, and impossible not to grab with both hands.
Chicken Tostadas Recipes? Yes please.
I keep thinking about that first bite and how it always makes me want another. I never get tired of them seriously.
Ingredients
- Tostada shells — crunchy base that holds everything and makes it fun to eat.
- Rotisserie chicken brings juicy protein and lazy weeknight magic to the plate.
- Taco seasoning adds warm, familiar spice; it’s the taco vibe in a pinch.
- Black beans give creamy heft and extra fiber to keep you satisfied.
- Corn kernels add sweet pops and a sunny little crunch in every bite.
- Shredded cheese melts into gooey pockets; basically comfort in every mouthful.
- Shredded lettuce brings fresh crispness and a cool contrast to warm toppings.
- Avocado gives buttery richness and makes each bite feel a little luxe.
- Pico de gallo adds bright tomato tang and fresh onion kick.
- Sour cream or crema cools the heat and smooths out bold flavors.
- Lime juice wakes up everything with a zippy, citrusy snap.
- Cilantro lends herby freshness; love it or skip it, it’s vibrant.
- Olive oil crisps the shells so they stay satisfyingly crunchy.
- Salt and pepper finish things; basic but totally necessary for balance.
- Optional jalapeños or hot sauce bring heat; add them if you like fire.
Ingredient Quantities
- 8 tostada shells (store bought or homemade)
- 3 cups shredded rotisserie chicken (meat from one medium chicken)
- 1 tablespoon taco seasoning (store bought or homemade)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels, canned or thawed frozen
- 1 to 1 1/2 cups shredded Mexican blend or cheddar cheese
- 2 cups shredded iceberg or romaine lettuce
- 1 ripe avocado, sliced or cubed
- 1 cup pico de gallo or chunky salsa
- 1/2 cup sour cream or Mexican crema
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped (a handful)
- 1 tablespoon olive oil for crisping shells
- Salt and black pepper to taste
- Optional: sliced pickled jalapeños or hot sauce for heat
How to Make this
1. Preheat oven to 400F. Brush both sides of the tostada shells lightly with olive oil, sprinkle a little salt, and bake on a sheet for 5 to 8 minutes until they are golden and super crisp. You can also crisp them in a hot skillet if you prefer.
2. While shells crisp, shred the rotisserie chicken and toss it in a bowl with the taco seasoning and a pinch of black pepper. If the chicken seems dry, splash in a tablespoon of the lime juice or a little olive oil to moisten.
3. Warm the seasoned chicken in a skillet over medium heat for 3 to 4 minutes so the seasoning sticks and the chicken is heated through. Stir in the drained black beans and corn just to warm them, about 1 to 2 minutes.
4. Remove skillet from heat and taste for salt, add more taco seasoning or salt if needed. Set this filling aside.
5. Mix the sour cream or crema with the remaining lime juice, a pinch of salt and half the chopped cilantro to make a quick lime crema. Thin with a teaspoon of water if it’s too thick.
6. Top each toasted shell with a layer of shredded lettuce to keep the shell from getting soggy, then spoon on a generous amount of the chicken, beans and corn mixture.
7. Sprinkle the shredded Mexican blend or cheddar cheese over the hot filling so it melts a little. If you like it extra melty, pop the assembled tostadas under the broiler for 30 to 45 seconds but watch closely.
8. Add avocado slices or cubes, a spoonful of pico de gallo or chunky salsa, a drizzle of lime crema, and finish with the remaining cilantro. Add pickled jalapeños or a few dashes of hot sauce if you want heat.
9. Serve immediately so the tostadas stay crisp. Offer lime wedges on the side for squeezing and extra crema or salsa for passing.
10. Leftovers: keep components separate in the fridge up to 3 days. Re-crisp shells in the oven 3 to 4 minutes before assembling for best results.
Equipment Needed
1. Oven and baking sheet
2. Pastry brush or small silicone brush
3. Large skillet (12 inch works well)
4. Mixing bowl for chicken and fillings
5. Spatula or tongs to stir and toss
6. Measuring spoons and a citrus juicer or reamer
7. Knife and cutting board for avocado and cilantro
8. Can opener and colander for beans and corn
9. Small bowl or spoon for the lime crema and serving salsa
FAQ
Tasty Rotisserie Chicken Tostadas Recipe Substitutions and Variations
- 3 cups shredded rotisserie chicken: swap with shredded roasted turkey, canned chicken (drained), or shredded jackfruit for a vegetarian option — jackfruit picks up the spices real nice.
- 1 tablespoon taco seasoning: use 1 tablespoon fajita seasoning, or mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder and a pinch of salt if you don’t have a packet.
- 1 (15 oz) can black beans: pinto beans or refried beans work great, or try crushed white beans for a milder, creamier base.
- 1/2 cup sour cream or Mexican crema: plain Greek yogurt is a tangy, higher-protein swap, or mash avocado with lime and salt for a creamy, dairy free topper.
Pro Tips
1. Crisp the shells extra so they dont get soggy under the toppings, but watch them closely in the oven because they go from golden to burnt fast; flipping them once midway helps them brown evenly.
2. Give the shredded chicken a quick toss with a tiny splash of lime or olive oil before warming so it stays juicy, and taste for salt after you add the beans since canned stuff can be salty.
3. Put a thin layer of lettuce or shredded cabbage on the shell first to act like a moisture barrier, that way the tostada stays crunchy longer when you add salsa and avocado.
4. If you want melty cheese without overcooking the toppings, sprinkle cheese on just the hot filling and pop the tostadas under the broiler for 20 to 30 seconds, but stand there and watch them because broilers are fickle.
Tasty Rotisserie Chicken Tostadas Recipe
I just pulled together a Mexican Recipe With Rotisserie Chicken that turns leftovers into impossibly crispy, flavor-packed tostadas you’ll want to swipe for the recipe.
8
servings
342
kcal
Equipment: 1. Oven and baking sheet
2. Pastry brush or small silicone brush
3. Large skillet (12 inch works well)
4. Mixing bowl for chicken and fillings
5. Spatula or tongs to stir and toss
6. Measuring spoons and a citrus juicer or reamer
7. Knife and cutting board for avocado and cilantro
8. Can opener and colander for beans and corn
9. Small bowl or spoon for the lime crema and serving salsa
Ingredients
-
8 tostada shells (store bought or homemade)
-
3 cups shredded rotisserie chicken (meat from one medium chicken)
-
1 tablespoon taco seasoning (store bought or homemade)
-
1 (15 oz) can black beans, drained and rinsed
-
1 cup corn kernels, canned or thawed frozen
-
1 to 1 1/2 cups shredded Mexican blend or cheddar cheese
-
2 cups shredded iceberg or romaine lettuce
-
1 ripe avocado, sliced or cubed
-
1 cup pico de gallo or chunky salsa
-
1/2 cup sour cream or Mexican crema
-
1 lime, juiced
-
1/4 cup fresh cilantro, chopped (a handful)
-
1 tablespoon olive oil for crisping shells
-
Salt and black pepper to taste
-
Optional: sliced pickled jalapeños or hot sauce for heat
Directions
- Preheat oven to 400F. Brush both sides of the tostada shells lightly with olive oil, sprinkle a little salt, and bake on a sheet for 5 to 8 minutes until they are golden and super crisp. You can also crisp them in a hot skillet if you prefer.
- While shells crisp, shred the rotisserie chicken and toss it in a bowl with the taco seasoning and a pinch of black pepper. If the chicken seems dry, splash in a tablespoon of the lime juice or a little olive oil to moisten.
- Warm the seasoned chicken in a skillet over medium heat for 3 to 4 minutes so the seasoning sticks and the chicken is heated through. Stir in the drained black beans and corn just to warm them, about 1 to 2 minutes.
- Remove skillet from heat and taste for salt, add more taco seasoning or salt if needed. Set this filling aside.
- Mix the sour cream or crema with the remaining lime juice, a pinch of salt and half the chopped cilantro to make a quick lime crema. Thin with a teaspoon of water if it’s too thick.
- Top each toasted shell with a layer of shredded lettuce to keep the shell from getting soggy, then spoon on a generous amount of the chicken, beans and corn mixture.
- Sprinkle the shredded Mexican blend or cheddar cheese over the hot filling so it melts a little. If you like it extra melty, pop the assembled tostadas under the broiler for 30 to 45 seconds but watch closely.
- Add avocado slices or cubes, a spoonful of pico de gallo or chunky salsa, a drizzle of lime crema, and finish with the remaining cilantro. Add pickled jalapeños or a few dashes of hot sauce if you want heat.
- Serve immediately so the tostadas stay crisp. Offer lime wedges on the side for squeezing and extra crema or salsa for passing.
- Leftovers: keep components separate in the fridge up to 3 days. Re-crisp shells in the oven 3 to 4 minutes before assembling for best results.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 226g
- Total number of serves: 8
- Calories: 342kcal
- Fat: 18.8g
- Saturated Fat: 6.9g
- Trans Fat: 0.06g
- Polyunsaturated: 1g
- Monounsaturated: 5.9g
- Cholesterol: 61.5mg
- Sodium: 544mg
- Potassium: 469mg
- Carbohydrates: 23.8g
- Fiber: 5.5g
- Sugar: 1.9g
- Protein: 26.4g
- Vitamin A: 1200IU
- Vitamin C: 12mg
- Calcium: 95mg
- Iron: 1.18mg