Rotisserie Chicken Tostadas are a quick and tasty meal that brings together crispy corn tortillas topped with flavorful shredded rotisserie chicken, fresh veggies, creamy avocado, and a sprinkle of cheese. The crunchy tostada shell combined with juicy chicken and zesty toppings makes for a simple but satisfying dish that’s perfect any day of the week.
I love using rotisserie chicken for this recipe because it saves so much time while still packing in great flavor. It’s one of those easy meals I turn to when I want something delicious without a lot of fuss. I usually add a squeeze of lime and some chopped cilantro on top for a little fresh kick that makes every bite pop.
This dish is awesome for casual dinners or even when friends drop by unexpectedly. I find it’s easy to customize — you can add salsa, beans, or your favorite hot sauce to suit your taste. Plus, everyone loves the crunchy texture paired with tender chicken, making it a big hit at the table every time I make it.
Key Ingredients & Substitutions
Rotisserie Chicken: This is the star here because it’s already cooked and super flavorful. If you don’t have rotisserie, shredded cooked chicken breast or thigh works fine.
Tostada Shells: You can buy crisp corn tostadas or make your own by baking or frying corn tortillas. For a lighter option, oven-toasting is best.
Avocado: Adds a creamy texture that balances the crunch. If you want, try guacamole as a substitute or sliced cucumbers for freshness.
Sour Cream or Mexican Crema: Crema is thinner and less tangy but both add creaminess. Greek yogurt is a great swap if needed.
Radishes and Cilantro: These bring brightness and a fresh bite. You can swap radishes for thinly sliced cucumbers or jicama for a crunchy twist.
How do I get the tostada shells perfectly crunchy without breaking?
To achieve crispy tostadas that hold toppings well, try these tips:
- If using store-bought shells, briefly toast them in a 375°F oven for 5-7 minutes. Watch closely to avoid burning.
- For homemade shells, brush corn tortillas lightly with olive oil. Pan-fry on medium heat turning once, until golden and crispy.
- Let shells cool completely before adding wet toppings like crema or salsa to prevent sogginess.
- Build your tostadas just before serving so the shells stay crunchy until the last bite.
With these steps, your tostadas will be crisp, sturdy, and a perfect base for all those tasty toppings.
Equipment You’ll Need
- Baking sheet or pan – I use this to toast or crisp the tostada shells evenly and easily.
- Knife and cutting board – for slicing avocado, radishes, and chopping cilantro, making prep quick and tidy.
- Small bowl – to mix your shredded chicken with salsa or chipotle sauce for extra flavor.
- Serving platter – a nice flat surface to assemble and present the finished tostadas.
Flavor Variations & Add-Ins
- Use cooked shredded pork or beef instead of chicken for a different meat flavor.
- Top with crumbled queso fresco or shredded cheddar for extra cheesy goodness.
- Add pickled jalapeños or a drizzle of hot sauce for some heat.
- Include beans—refried, black, or pinto—for added texture and protein.
How to Make Rotisserie Chicken Tostadas
Ingredients You’ll Need:
- 4 corn tostada shells (store-bought or homemade)
- 2 cups rotisserie chicken, shredded
- ½ cup sour cream or Mexican crema
- 1 avocado, sliced
- 4 radishes, thinly sliced
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- ¼ cup red salsa or chipotle sauce (optional, for mixing with the chicken)
- 1 tbsp olive oil (if toasting shells yourself)
- Salt and pepper to taste
Time You’ll Need:
This easy recipe takes about 15 minutes to prepare. It includes toasting the tostada shells, mixing the chicken, and assembling everything. No cooking needed if you have a rotisserie chicken on hand!
Step-by-Step Instructions:
1. Prepare the Tostada Shells:
If you’re using store-bought tostada shells, preheat your oven to 375°F (190°C) and toast them for about 5 minutes until crisp. If using corn tortillas, lightly brush each side with olive oil and pan-fry over medium heat until golden and crispy. Set the shells aside to cool.
2. Mix the Chicken:
In a bowl, combine the shredded rotisserie chicken with the red salsa or chipotle sauce (if you want added flavor). Season with salt and pepper to your taste and mix everything well so the chicken is nicely coated.
3. Assemble the Tostadas:
Spread a thin layer of sour cream or Mexican crema on each tostada shell. Then, evenly pile the chicken mixture on top of the cream layer.
4. Add Fresh Toppings:
Place avocado slices and thinly sliced radishes over the chicken. Sprinkle a generous amount of chopped cilantro on top for freshness and flavor.
5. Serve with Lime:
Serve each tostada with a lime wedge on the side. A quick squeeze of lime juice just before eating adds a bright, fresh taste that really makes the flavors pop!
Enjoy your crispy, flavorful Rotisserie Chicken Tostadas — quick to make and delicious every time!
Can I Use Frozen Chicken Instead of Rotisserie Chicken?
Yes, you can use cooked frozen chicken, but make sure to thaw it completely before shredding. Thaw in the fridge overnight or use the microwave’s defrost setting. This helps keep the texture tender and allows the flavors to blend well.
How Should I Store Leftover Tostadas?
Store leftover toppings separately from the tostada shells in airtight containers in the fridge for up to 3 days. Keep the shells at room temperature in a sealed bag to maintain their crispness. Assemble just before eating to avoid sogginess.
Can I Make This Recipe Vegetarian?
Definitely! Replace the chicken with black beans, refried beans, or sautéed vegetables like mushrooms and peppers. These alternatives pair wonderfully with the creamy toppings and fresh veggies.
What Can I Use Instead of Sour Cream or Mexican Crema?
Greek yogurt is a great substitute for a tangy, creamy layer. If you want a dairy-free option, try coconut yogurt or a cashew-based cream to keep things rich and smooth.
