Tasty Rotisserie Chicken Tostadas Recipe

I made Pulled Chicken Tostadas that came out insanely crispy, messy in the best way, and are already the thing everyone in my house asks for on repeat.

I’m obsessed with these Crispy Rotisserie Chicken Tostadas. I love how shredded rotisserie chicken crunches on crispy tostada shells, all messy and loud and totally satisfying.

I make them when I wonder what to make with rotisserie chicken but want big flavor, they disappear fast at parties I barely get one. The tang of lime and cilantro hits just right, the sour cream cools things down, and the pickled jalapeños bite back.

But mostly I eat them because they’re simple, bright, and impossible to resist. Tostadas Chicken to rescue.

No guilt. Just zero fuss and total crunch.

Ingredients

• Shredded rotisserie chicken: hearty protein, juicy bits that keep each bite satisfying.
• Crispy tostada shells: crunchy base, it’s all about that loud snap.
• Refried beans: creamy layer that helps toppings stick and adds comfort.
• Shredded cheese: melty, gooey pull that makes them feel indulgent.
• Mashed avocado or guac: buttery freshness, cools spicy bites instantly.
• Sour cream or crema: tangy creaminess, makes everything smoother.
• Shredded lettuce: crisp, fresh texture and a light contrast.
• Diced tomatoes: juicy pop and bright color, keeps things lively.
• Red or green onion: sharp bite, a little attitude in small doses.
• Cotija or feta: salty crumble that punches up flavor nicely.
• Fresh cilantro: herbaceous lift, adds a green, zesty note.
• Lime wedges: acidic zing, squeeze for instant brightness.
• Taco seasoning or spices: warm, savory backbone without fuss.
• Olive oil: helps crisp or warm things, gives a subtle richness.
• Salt and pepper: tiny tweaks that actually matter.
• Pickled or fresh jalapeños: spicy tang, cuts through the richness.
• Hot sauce: optional kick, pour how reckless you’re feeling.

Ingredient Quantities

• 3 cups shredded rotisserie chicken, about 1 large bird worth
• 8 crispy tostada shells (store bought or homemade)
• 1 (15 oz) can refried beans, warmed
• 2 cups shredded Mexican blend cheese or sharp cheddar
• 1 to 2 ripe avocados, mashed into guacamole or 1 cup prepared guac
• 1/2 cup sour cream or Mexican crema, plus extra for dolloping
• 2 cups shredded iceberg or romaine lettuce, packed
• 1 cup diced tomatoes, seeds removed if you like
• 1/4 cup finely chopped red onion or green onion
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup chopped fresh cilantro, loosely packed
• 2 limes, cut into wedges for squeezing
• 1 tablespoon taco seasoning or 1 teaspoon chili powder plus 1/2 teaspoon cumin
• 1 tablespoon olive oil for heating the chicken or shells if needed
• Salt and black pepper to taste
• Pickled jalapeños or sliced fresh jalapeños for heat, about 1/4 cup
• Hot sauce of your choice, for serving, optional

How to Make this

1. Preheat oven to 400 F and line a baking sheet with foil; warm the refried beans in a small pot over low heat or microwave until smooth, stirring in a pinch of salt and pepper.

2. Toss shredded rotisserie chicken with 1 tablespoon taco seasoning (or 1 tsp chili powder + 1/2 tsp cumin), 1 tbsp olive oil and a little salt; heat in a skillet over medium for 3 to 5 minutes until hot and slightly crisped at the edges.

3. If your tostada shells need crisping, brush lightly with olive oil and bake on the sheet for 3 to 5 minutes until golden; otherwise just arrange store bought shells on the sheet.

4. Spread about 2 tablespoons warmed refried beans onto each tostada shell, leaving a small border so they dont flop over when you add toppings.

5. Top the beans with a generous layer of seasoned chicken and then sprinkle about 1/4 cup shredded Mexican blend or cheddar on each; return to the oven 3 to 5 minutes just long enough to melt the cheese.

6. While those finish, mash the avocado(s) into guacamole or use prepared guac; stir in a squeeze of lime, salt, pepper and a little chopped cilantro if you like.

7. Remove tostadas from oven and dollop or spread guac onto each, then add a drizzle or dollop of sour cream or crema, shredded lettuce, diced tomatoes, and chopped red or green onion.

8. Scatter crumbled cotija or feta and chopped cilantro over the top, add pickled or fresh jalapeño slices for heat, and squeeze lime wedges over everything.

9. Finish with extra sour cream or crema, a few drops of your favorite hot sauce if you want it spicy, check for salt and pepper, and serve immediately so the shells stay crispy.

Equipment Needed

1. Rimmed baking sheet lined with foil (for crisping shells and melting cheese)
2. Small pot or microwave-safe bowl to warm the refried beans
3. Large skillet for reheating and crisping the seasoned chicken
4. Pastry brush or spoon to oil the tostada shells
5. Cutting board and a sharp chef knife for tomatoes, onions, cilantro and limes
6. Mixing bowl and fork or spoon to mash the avocados into guac
7. Measuring spoons and a tablespoon for seasoning and oil
8. Spatula or tongs to move tostadas and chicken around
9. Oven mitts and serving plates (hot pan and finished tostadas need handling)

FAQ

Tasty Rotisserie Chicken Tostadas Recipe Substitutions and Variations

• 3 cups shredded rotisserie chicken: swap with shredded roasted turkey, canned chunk chicken (drained), or pulled pork if you want a richer flavor.
• 1 (15 oz) can refried beans: use mashed black beans or whole pinto beans slightly smashed, or try refried lentils for a lighter, protein packed option.
• 8 crispy tostada shells: you can bake corn tortillas until crisp, use tostada bowls, or even use flat baked pita for a different texture.
• 1/2 cup crumbled cotija or feta cheese: substitute queso fresco, crumbled feta, or finely grated Parmesan in a pinch, though the salty tang will change a bit.

Pro Tips

1. Crisp everything right before serving — heat the chicken and melt the cheese in the oven, then assemble just before you eat so the tostada shells stay crunchy. If any shells get a little soft, put them back in the oven for 1 to 2 minutes to revive ’em.

2. Stretch the chicken flavor by mixing in a spoonful of the warm refried beans or a splash of reserved chicken juices when you toss it with the seasoning. It keeps the meat moist and gives more cohesive flavor so every bite tastes balanced.

3. Make a quick bright guac: mash avocado with lime, a pinch of salt, and a tiny bit of finely chopped onion or jalapeño. The acid keeps the color and wakes up the whole tostada. If you need to make ahead, keep the pit in and press plastic wrap onto the surface so it browns less.

4. Layer smartly for easier eating and less mess — thin spread of beans, then chicken, then cheese, bake, and only add lettuce, tomatoes, guac, crema and cilantro after baking. That way the wet toppings dont make the shell soggy and your tostada holds together better.