Rotisserie Chicken Tostadas are a quick and delicious way to enjoy crispy tortillas topped with juicy shredded chicken, fresh veggies, and gooey melted cheese. Using rotisserie chicken makes this dish super easy and full of flavor without a lot of fuss. The crunch of the tostada shells paired with the tender chicken and zesty toppings makes every bite a little celebration.
I love making these tostadas when I want something satisfying but don’t want to spend hours cooking. It’s one of those recipes where you can change up the toppings depending on what’s in your fridge—like adding avocado, salsa, or a squeeze of lime. I usually keep some extra cilantro and a dollop of sour cream nearby to make each bite pop with freshness.
These tostadas are perfect for a casual dinner or a fun weekend meal with friends and family. I like serving them with a simple side of black beans or a bright salad to balance out the crunchy, cheesy goodness. They’re definitely a crowd-pleaser and always invite smiles around the table!
Key Ingredients & Substitutions
Rotisserie Chicken: This is the star of the dish and makes it quick and easy. If you prefer, shredded cooked chicken breast or thighs work great too. Just season well for added flavor.
Tostada Shells: Traditional corn tortillas fried or baked until crunchy. For a lighter option, bake them in the oven until crisp.
Guacamole: Adds creaminess and richness. You can substitute with mashed avocado mixed with a little lime juice and salt for freshness.
Cotija Cheese: This crumbly Mexican cheese adds a salty tang. Queso fresco is a good alternative. For dairy-free, try a sprinkle of nutritional yeast or omit entirely.
Red Onion & Cilantro: These fresh toppings add crunch and brightness. If you’re not a fan of raw onion, try pickled red onions for a tangy twist.
How Can I Keep Tostadas Crispy When Using Toppings?
The biggest challenge is keeping the tostada shells crunchy without getting soggy from the toppings. Here’s how I do it:
- Spread a layer of guacamole or refried beans first; this acts as a barrier that helps keep the shell crisp longer.
- Serve immediately after assembling to enjoy the crunch at its best.
- If prepping ahead, keep shells and toppings separate, then assemble right before eating.
- Use thicker or freshly fried tostada shells—they’re less likely to soften quickly.
These tips help the tostadas stay crisp and delicious, making every bite satisfying!
Equipment You’ll Need
- Skillet – I recommend a non-stick or stainless steel skillet to gently heat the chicken without sticking.
- Knife and Cutting Board – for slicing onions and chopping cilantro for quick prep.
- Spatula or Wooden Spoon – to stir and reheat the chicken evenly.
- Serving Plate or Tray – to assemble and serve the tostadas once ready.
Flavor Variations & Add-Ins
- Swap shredded rotisserie chicken for pulled pork or grilled shrimp for a different protein twist.
- Add sliced jalapeños or a dash of hot sauce for some extra heat.
- Use feta or shredded cheddar instead of Cotija for a different cheesy flavor.
- Top with chopped lettuce or kale for extra crunch and greens.
Rotisserie Chicken Tostadas
Ingredients You’ll Need:
Main Ingredients:
- 2 cups shredded rotisserie chicken
- 4 small tostada shells (fried or baked corn tortillas)
- 1 cup guacamole or mashed avocado
- ½ cup crumbled Cotija cheese (or queso fresco)
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- 1 tsp chili powder or Tajín seasoning (optional)
- Lime wedges, for serving
- Salt and pepper, to taste
- 1 tbsp olive oil (optional, for reheating chicken)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare. Warming the chicken and assembling the tostadas is quick and easy, making it perfect for a fast and delicious meal.
Step-by-Step Instructions:
1. Warm the Chicken:
If your shredded rotisserie chicken is cold, heat it gently in a skillet over medium heat with the olive oil, stirring occasionally until warmed through (about 3–5 minutes). Season with salt and pepper to taste.
2. Prepare the Tostadas:
Spread 2–3 tablespoons of guacamole evenly onto each tostada shell to create a creamy base layer.
3. Add Cheese and Chicken:
Sprinkle a generous amount of crumbled Cotija cheese over the guacamole on each tostada. Then, divide the warm shredded chicken evenly among them.
4. Top and Serve:
Add thin slices of red onion and chopped fresh cilantro on top. Sprinkle a pinch of chili powder or Tajín seasoning for extra flavor, if you like. Serve immediately with lime wedges to squeeze fresh juice over your tostadas.
Equipment You’ll Need
- Skillet (non-stick or stainless steel) for warming the chicken
- Knife and cutting board for slicing onions and chopping cilantro
- Spatula or wooden spoon to stir the chicken
- Serving plates or tray for assembling and serving
Flavor Variations & Add-Ins
- Try pulled pork or grilled shrimp instead of chicken for a tasty twist.
- Add sliced jalapeños or a drizzle of hot sauce if you like it spicy.
- Swap Cotija for feta or shredded cheddar cheese.
- Include some chopped lettuce or kale for added crunch and freshness.
Can I Use Frozen Rotisserie Chicken for This Recipe?
Yes! Just make sure to fully thaw it in the fridge overnight before shredding and reheating. This helps keep the chicken juicy and flavorful.
How Can I Make the Tostadas Ahead of Time?
It’s best to keep the tostada shells and toppings separate until ready to serve to prevent sogginess. Prepare the chicken, guacamole, and toppings ahead, then assemble just before eating.
What’s the Best Way to Store Leftovers?
Store leftover shredded chicken and toppings separately in airtight containers in the fridge for up to 3 days. Tostada shells are best enjoyed fresh but can be kept in a sealed bag for a day.
Can I Make This Recipe Gluten-Free?
Absolutely! Use corn tostada shells labeled gluten-free and double-check any seasoning blends or store-bought guacamole for hidden gluten ingredients.
