Mexican Rotisserie Chicken Tostadas
A vibrant and flavorful dish featuring crispy corn shells topped with shredded rotisserie chicken, creamy refried beans, fresh vegetables, and zesty lime. Perfect for a quick lunch or dinner party.
Ingredients
Main Ingredients
- 1 rotisserie chicken, shredded Use pre-cooked for convenience.
- 8 pieces tostada shells Crispy corn shells.
- 1 can refried beans (15 oz) Can be homemade or canned.
- 1 cup shredded lettuce For topping.
- 1 cup diced tomatoes For topping.
- 1 cup shredded cheese (cheddar or Mexican blend) For melting on top.
- 1/2 cup sour cream For topping.
- 1/4 cup chopped fresh cilantro For garnish.
- 1 avocado, sliced For topping.
- 2 limes, quartered For serving.
Spices
- 1 teaspoon chili powder For seasoning chicken.
- 1 teaspoon ground cumin For seasoning chicken.
- to taste salt and pepper For seasoning chicken.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place tostada shells on a baking sheet and warm for about 5 minutes.
- In a small saucepan, heat the refried beans over medium heat until warm and smooth.
- In a large skillet, add shredded rotisserie chicken, sprinkle with chili powder, cumin, salt, and pepper, and heat for about 5 minutes.
Assembly
- Spread a thin layer of refried beans onto each tostada shell.
- Top the beans with the spiced shredded chicken.
- Sprinkle shredded cheese over the chicken; optionally place back in the oven for a minute to melt the cheese.
- Add shredded lettuce and diced tomatoes on top.
- Dollop sour cream on each tostada, sprinkle with cilantro, and garnish with sliced avocado.
- Squeeze lime juice over everything before serving.
Notes
Serve immediately while warm and crispy. For variations, try using sautéed veggies or different toppings. Store leftovers separately to maintain crunch.