Description
Quick and flavorful tostadas made with seasoned rotisserie chicken, crispy shells, and fresh Mexican toppings for an easy weeknight dinner.
Ingredients
Scale
- 1 whole rotisserie chicken (about 3 pounds)
- 8 tostada shells (or corn tortillas for homemade)
- 1 can (15 oz) refried beans
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Hot sauce (optional)
Instructions
- 1. Remove all meat from rotisserie chicken and shred into bite-sized pieces. You should have about 3-4 cups of meat.
- 2. Heat olive oil in a large skillet over medium heat. Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3-4 minutes until heated through.
- 3. Warm refried beans in a small saucepan over low heat, adding water if too thick.
- 4. If making homemade tostada shells, fry corn tortillas in oil until crispy, about 1-2 minutes per side.
- 5. Prepare all fresh toppings: dice tomato, shred lettuce, slice onion and avocado, chop cilantro.
- 6. Spread 2-3 tablespoons warm refried beans on each tostada shell.
- 7. Add seasoned chicken on top of beans, using about 1/3 to 1/2 cup per tostada.
- 8. Sprinkle cheese over warm chicken.
- 9. Layer fresh toppings: lettuce, tomatoes, red onion, and avocado.
- 10. Finish with sour cream, cilantro, and lime juice.
Notes
Store components separately to prevent soggy shells. Chicken can be prepared ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Assembly
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 400
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g