Rotisserie Chicken Tostadas are a quick and tasty way to enjoy a crunchy, flavorful meal. Imagine crispy tostada shells piled high with tender, shredded rotisserie chicken, fresh salsa, creamy avocado, and a sprinkle of cheese. The combination of textures and bright flavors makes every bite satisfying and fun.
I love using rotisserie chicken for this dish because it saves so much time while still giving that homemade feel. It’s perfect when you want something delicious on the table fast but don’t want to sacrifice flavor or texture. Adding some fresh lime juice and chopped cilantro really brings everything to life.
My favorite way to serve these tostadas is with a side of black beans and a little hot sauce for extra kick. It’s a great meal for casual dinners, gatherings, or even a simple lunch that feels special. Once you try them, I’m pretty sure these tostadas will become your go-to for busy nights!
Key Ingredients & Substitutions
Rotisserie Chicken: This saves a lot of cooking time and keeps the chicken tender. You can use leftover cooked chicken or even shredded turkey if you prefer.
Corn Tortillas: Crisp tortillas are essential for the crunch. If you want a healthier option, try baked tortilla chips or baked corn tostadas from the store.
Avocado: Avocado adds creaminess and a fresh flavor contrast. If you don’t like avocado, try adding a dollop of guacamole or a creamy hummus topping instead.
Salsa/Pico de Gallo: Fresh tomatoes, onions, and cilantro make a bright topping. You can swap with salsa verde or even a fresh tomato sauce for a different taste.
Mexican Crema or Sour Cream: This adds coolness. Plain yogurt is an excellent substitute if you want less fat or a tangier touch.
How Do I Make Tortillas Crispy Without Too Much Oil?
Crisping tortillas is key to a great tostada. Here’s a simple way without making them greasy:
- Heat a non-stick skillet over medium heat.
- Lightly brush or spray each side of the tortilla with a little oil (just enough to coat).
- Fry one side for about 1-2 minutes until golden and crispy.
- Flip and repeat on the other side.
- Drain on paper towels to soak up any excess oil.
This method keeps them crunchy but not oily. You can also bake tortillas at 375°F (190°C) for 8-10 minutes, flipping halfway, to make a crispy base with less oil.
Equipment You’ll Need
- Skillet or frying pan – I use this to crisp tortillas without much oil or to warm store-bought shells. It’s versatile and heats evenly.
- Knife and cutting board – helpful for dicing avocado, tomato, and chopping cilantro quickly and safely.
- Spatula or tongs – good for flipping tortillas if you’re frying them, ensuring they stay crispy and don’t burn.
- Serving platter or plate – a nice way to assemble and present your tostadas attractively.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or beef for a different protein flavor that pairs well with toppings.
- Mix in crumbled queso fresco or shredded Monterey Jack to add a cheesy, melty element.
- Add sautéed peppers or jalapeños for a bit of spice and extra crunch.
- Sprinkle with sliced radishes or pickled red onions for tang and texture contrast.
Rotisserie Chicken Tostadas
Ingredients You’ll Need:
- 4 small corn tortillas (toasted or fried until crisp)
- 2 cups shredded rotisserie chicken
- 1/2 cup canned corn kernels (drained)
- 1/2 cup tomato salsa or pico de gallo
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 medium tomato, diced
- 1 cup fresh greens or cilantro leaves
- 1/4 cup Mexican crema or sour cream
- 1 lime, juiced
- Salt and pepper, to taste
- Optional: hot sauce for serving
Time You’ll Need:
This recipe takes about 15 minutes to prepare if you have cooked rotisserie chicken ready. Preparing toppings and crisping tortillas will be the main tasks. It’s quick, perfect for a busy or casual meal!
Step-by-Step Instructions:
1. Crisp the Tortillas:
Warm a skillet over medium heat with a little oil. Lightly fry each corn tortilla until crisp and golden on both sides, about 1-2 minutes per side. Drain on paper towels to remove excess oil. You can also use store-bought tostada shells for convenience.
2. Prepare the Chicken Mixture:
In a mixing bowl, combine the shredded rotisserie chicken, drained corn kernels, and salsa or pico de gallo. Add the juice of one lime and season with salt and pepper. Mix everything well to blend the flavors.
3. Assemble the Tostadas:
Place the crispy tortillas on a serving plate. Spread the chicken mixture evenly on top of each tortilla. Then add diced avocado, tomato, chopped red onion, and fresh greens or cilantro on each tostada.
4. Add Finishing Touches:
Drizzle Mexican crema or sour cream over the toppings to add creaminess. If you like, sprinkle some extra cilantro leaves. Serve immediately with lime wedges and hot sauce on the side for an extra kick.
Equipment You’ll Need
- Skillet or frying pan – to crisp up the tortillas.
- Knife and cutting board – for chopping veggies and dicing avocado.
- Spatula or tongs – useful when flipping the tortillas.
- Serving plate or platter – to arrange your tasty tostadas.
Flavor Variations & Add-Ins
- Try swapping the chicken for shrimp, beef, or black beans for a yummy twist.
- Add a sprinkle of crumbled queso fresco or shredded cheese for extra richness.
- Toss in sautéed peppers or sliced jalapeños if you like a little heat.
- Top with pickled onions or sliced radishes for some tang and crunch.
Can I Use Frozen Rotisserie Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the refrigerator overnight and pat it dry before shredding. This helps prevent extra moisture that can make the tostadas soggy.
How Should I Store Leftover Tostadas?
Because the tortillas get crispy, it’s best to store the components separately. Keep the shredded chicken mixture and toppings in airtight containers in the fridge for up to 3 days. Store the tostada shells separately to maintain crunch, then assemble fresh before eating.
Can I Make These Tostadas Ahead of Time?
You can prep the chicken mixture and chop the toppings a day ahead to save time. However, assemble the tostadas just before serving to keep the tortillas crisp and prevent sogginess.
What Can I Substitute for Mexican Crema?
If you don’t have Mexican crema, sour cream works great as a substitute. Plain Greek yogurt is also a good option if you’re looking for a lighter, tangier alternative.
