Rotisserie Chicken Tostadas: Easy, Flavor-Packed Dinner Idea

Name: Rotisserie Chicken Tostadas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups shredded rotisserie chicken; 8 tostada shells; 1 cup refried beans; 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/2 cup shredded cheddar cheese; 1/4 cup sour cream; 1 avocado, sliced; 2 tablespoons chopped fresh cilantro; 1/4 cup salsa (optional)

ByBiteJoyRecipes October 15, 2025

So here’s the deal—I’ve made these Rotisserie Chicken Tostadas on nights when my energy is running solely on fumes and maybe two cups of coffee (don’t judge, you know the feeling). The first time was a total accident: I’d intended to make, I dunno, chicken soup or something grown-up and responsible, but the rotisserie chicken sort of stared at me from the fridge, so I just… made this. Now, it’s my go-to. Oh, and my cousin once called these “Mexican pizzas,” which is not technically right but… close enough.

Why I Think You’ll Love This

I throw these together when I need dinner to be exciting but not, like, work. My kids (even the picky one, who basically lives on air and crackers) actually eat these without bribes. If you love crunchy things topped with all the fun stuff from your fridge, this is your moment. Plus, if you’re so over dry chicken, just douse it in salsa (trick I learned after one unfortunate dry batch, never again). Oh, and if you’ve got leftover rotisserie chicken to use up—this’ll clear out half your fridge, promise.

Your Tostada Toolkit: Ingredients

2 cups shredded rotisserie chicken (sometimes I grab those pre-shredded types when I’m extra lazy, or swap in black beans for a veg version)
8 tostada shells (my grandma swore by the big-brand kind, but really, even Aldi’s works fine)
1 cup shredded cheese—cheddar, Monterey Jack, mozzarella; just use your favorite
1 can refried beans (or smash up cooked pinto beans if that’s more your vibe)
1/2 cup salsa (jarred or fresh, whatever’s handy—I even used ketchup in a pinch once, but that’s less recommended)
Toppings: sliced avocado, shredded lettuce, diced tomato, pickled onions, jalapeños (if you like a bit of a boot in your bite), sour cream, cilantro
Lime wedges (if you remember at the store; I forget, like, half the time)

Sort-Of Precise Directions

Preheat your oven to 375°F (190°C). Or, honestly, if you’re in a hurry, just set it to broil and keep a close eye so nothing bursts into flames.
Spread a nice thick schmear of beans onto each tostada shell. Not too thick, but don’t skimp; the crunch-to-squish ratio should be roughly 50:50. No need to measure, just eyeball it.
Now pile on the shredded chicken. I sometimes mix it with salsa first to keep things moist (actually, that helps if your chicken’s on the dry side). This is where I always sneak a piece or two. Don’t tell my kids.
Sprinkle cheese—generously. Say a prayer for your arteries and move on.
Slide them onto a baking tray (I line mine with foil when I am not up for scrubbing melted cheese), and bake for about 7-8 minutes. If you’re broiling, it could take as little as 2-3. Just watch for bubbling cheese and crunchy-looking shells.
Take them out, load up with your favorite toppings. My partner loves a wallop of sour cream; I prefer loads of cilantro and a little too much hot sauce.
Finish with a squeeze of lime, grab a pile of napkins (these get messy), and that’s it. Dig in.

Stuff I Wish I Knew Earlier (Notes)

If your tostada shells are a bit stale, pop ‘em in the oven alone for a couple minutes and they crisp right up—but keep an eye or they go from zero to charred real fast.
Leftover rotisserie chicken can be weirdly salty, so taste before adding extra salt. Learned that one the hard way.
If you overdo the beans, things just get, I dunno, sort of gloopy. Actually, less is more here.

Variations I’ve Tried—Some Winners, Some Not

Swapped in BBQ sauce for salsa once—pretty decent, especially if you’re out of salsa.
Did a vegan version with tofu and vegan cheese; my friend Kim loved it, but honestly I missed the chicken.
Tried pineapple as a topping… Let’s just say, not my finest hour.

What You Need—And What To Do If You Don’t Have It

Baking tray (or, in a pinch, an oven-safe pan—it’s all good)
Fork for shredding chicken (but hey, clean hands work fine)
Cheese grater—unless you buy pre-shredded; sometimes I just break it up by hand like a heathen

Keeping ‘Em Fresh (Or Not)

Store leftover toppings in separate containers in the fridge for up to two days, but tostada shells get iffy fast. Honestly, these never last more than a day at my place, so maybe I’m not the expert here. You can microwave leftovers, but the shell turns kind of… chewy. If you figure out a way around that, let me know!

Serving: My Favorite Part

I love to serve these with a bowl of simple Mexican rice and some snappy pickled carrots on the side (if I’m feeling fancy). If it’s just me and my oldest, we’ll add a DIY salsa bar—it’s a fun way to let picky folks build their own (and they can’t blame you if they don’t like it, ha!).

Wish I Knew This: Pro Tips

I once tried rushing the cheese-melting step with the broiler and managed to toast the edges but leave the center cold. Slow but steady won the race here.
Don’t overload the shells—trust me, it turns into a slippery mess that slides off when you try to eat it. Less is more—except for cilantro, which I believe should be measured by the handful.
If your tostadas are cracked before you start, just pile the toppings on anyway. Broken cookies still taste good, you know?

Real Questions I Get About These—Answered (Mostly)

Do I have to use rotisserie chicken? Nope! I’ve poached a couple chicken breasts in a pinch (here’s a handy guide at Serious Eats). Or canned works, if you’re in a jam.
Can I make the shells myself? Sure, if you’ve got extra time and want to channel your inner abuelita. Just bake corn tortillas until crisp. Actually, that works really well.
What do I do if my family hates beans? You can skip ‘em, or maybe swap for a thin layer of guacamole. I’ve made these bean-less plenty of times.
Any shortcut for chopping toppings? Honestly, one of those little slap-chop gadgets is a lifesaver, but if not, just rough chop with a sharp knife. No fancy cuts needed.
Do they taste better the next day? I think so! Though, my partner disagrees. So, try it both ways, why not?

And a quick side note: If you’re hunting for a spicy salsa that won’t blow your head off, I like grabbing Herdez Salsa Verde. Not sponsored, just genuinely good.

Anyway—give these Rotisserie Chicken Tostadas a whirl. If you end up with a kitchen disaster, at least you’ll have a great story for next time. And if you tweak something and it turns out awesome, send me a note. I’m always looking for an excuse to make these again!

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