Mexican Rotisserie Chicken Tostadas
A vibrant and flavorful dish combining savory rotisserie chicken, crispy tostada shells, and fresh toppings for a delightful meal.
Ingredients
For the Tostadas
- 8 pieces tostada shells For serving as the base.
- 1 whole rotisserie chicken, shredded Use a pre-cooked rotisserie chicken for convenience.
- 1 can refried beans 15 oz can for spreading on the shell.
- 1 cup shredded lettuce For topping.
- 1 cup diced tomatoes Freshly diced for garnish.
- 1 cup shredded cheese (cheddar or Mexican blend) To enhance flavor.
- 1/2 cup sour cream For topping.
- 1/4 cup chopped fresh cilantro For garnish.
- 1 whole avocado, sliced For an added creamy texture.
- 2 whole limes, quartered For serving.
For the Seasoning
- 1 teaspoon chili powder To season the chicken.
- 1 teaspoon ground cumin To add depth of flavor.
- to taste none Salt and pepper For seasoning the chicken.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the tostada shells on a baking sheet and warm them for about 5 minutes.
- In a small saucepan, heat the refried beans over medium heat until warm and smooth.
- In a large skillet over medium heat, combine the shredded rotisserie chicken with chili powder, ground cumin, salt, and pepper. Heat until warmed through.
Assembly
- Spread a thin layer of refried beans on each tostada shell.
- Add a generous amount of the seasoned chicken on top of the beans.
- Sprinkle shredded cheese over the chicken.
- Top with shredded lettuce and diced tomatoes.
- Add a dollop of sour cream and scatter chopped cilantro on top.
- Arrange avocado slices on top and squeeze lime juice over everything.
Serving
- Serve immediately while still warm and crispy.
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Notes
To store leftovers, remove soggy toppings and store chicken and beans in an airtight container. Tostada shells should be kept in their original packaging to prevent staleness. For variations, consider using black or pinto beans, or grilled vegetables for a vegetarian version.