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Flavorful Mexican Rotisserie Chicken Tostadas

mexican rotisserie chicken tostadas - featured image
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A quick and easy recipe featuring shredded rotisserie chicken seasoned with chipotle and cumin, layered on crispy corn tostada shells with fresh toppings like avocado, tomatoes, and cilantro. Perfect for any occasion and ready in under 30 minutes.

Ingredients

Scale
  • Rotisserie chicken, shredded, skin removed
  • Crispy corn tostada shells (store-bought or homemade baked corn tortillas)
  • Avocado, ripe, sliced or mashed
  • Black beans, drained and rinsed (optional)
  • Red onion, finely diced
  • Fresh cilantro, chopped
  • Tomatoes, diced
  • Lime wedges for squeezing
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Queso fresco or Cotija cheese, crumbled (optional)
  • Mexican crema or sour cream for drizzling
  • Jalapeño or pickled jalapeños, thinly sliced (optional)

Instructions

  1. Remove skin and bones from the rotisserie chicken, then shred the meat into bite-sized pieces. Place the shredded chicken in a large bowl.
  2. Sprinkle chipotle chili powder, ground cumin, garlic powder, salt, and pepper over the chicken. Toss thoroughly until every piece is coated evenly, about 3 minutes. Add extra heat if desired.
  3. Dice tomatoes and red onion, chop cilantro, slice avocado and jalapeños if using. Set aside in small bowls for easy assembly.
  4. If using black beans, heat them gently in a small pan with a pinch of salt for 3-4 minutes.
  5. Take a tostada shell and spread a thin layer of black beans or mashed avocado.
  6. Pile on a generous amount of the seasoned shredded chicken.
  7. Scatter diced tomatoes, red onion, and cilantro over the chicken. Add sliced or mashed avocado.
  8. Sprinkle crumbled queso fresco or Cotija cheese, then drizzle Mexican crema or sour cream. Squeeze fresh lime juice over the entire tostada. Add jalapeño slices if desired.
  9. Serve immediately while the shell is crisp and toppings are fresh. For extra crunch, broil assembled tostadas for 1-2 minutes, watching closely.

Notes

For extra crunch, bake your own tostada shells by brushing corn tortillas with oil and baking at 400°F for 6-8 minutes. Assemble tostadas just before serving to keep shells crisp. Adjust chipotle powder for desired heat. Leftovers should be stored separately and assembled fresh.

Nutrition

Keywords: rotisserie chicken, tostadas, Mexican recipe, quick dinner, easy recipe, chipotle chicken, avocado, gluten-free, crowd-pleaser

Find it online: https://chloeplate.com/flavorful-mexican-rotisserie-chicken-tostadas-easy-recipe-for-every-occasion/