Mexican Rotisserie Chicken Tostadas
Enjoy the vibrant tastes of Mexico with these crunchy tostadas topped with seasoned rotisserie chicken, creamy refried beans, fresh veggies, and your choice of toppings.
Ingredients
Base Ingredients
- 1 rotisserie chicken, shredded
- 8 tostada shells Use high-quality crispy tostada shells.
Vegetables and Toppings
- 1 can (15 oz) refried beans
- 1 cup shredded lettuce For freshness
- 1 cup diced tomatoes For color and flavor
- 1 cup shredded cheese (cheddar or Mexican blend) Customize with your favorite cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 limes, quartered For garnishing
Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Arrange the tostada shells on a baking sheet and warm for about 5 minutes.
- In a small saucepan, warm the refried beans over medium heat, stirring occasionally.
- In a skillet, heat the shredded rotisserie chicken over medium heat, adding chili powder, ground cumin, salt, and pepper.
Assembly
- Spread a thin layer of refried beans on each tostada shell.
- Top with seasoned chicken and sprinkle with shredded cheese.
- Add shredded lettuce and diced tomatoes.
- Finish with sour cream and chopped cilantro followed by avocado slices.
- Squeeze lime juice over the tostadas before serving.
Serving
- Serve immediately while the tostadas are still crispy, with extra lime wedges on the side.
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Notes
Store leftover ingredients separately. Tostada shells should be kept in an airtight container away from toppings to prevent sogginess.