Rotisserie Chicken Tostadas are crispy, crunchy tortillas piled high with juicy shredded rotisserie chicken, fresh toppings like tomatoes, lettuce, cheese, and a splash of creamy sauce. They’re a perfect mix of textures and flavors that come together so simply and quickly.
I love using rotisserie chicken for these tostadas because it saves so much time but still tastes homemade and delicious. I usually warm the chicken up with a bit of seasoning before piling it on the tostada shells. It’s such an easy go-to meal when I want something tasty but don’t want to spend hours in the kitchen.
Serving these tostadas with your favorite salsa or guacamole takes them to the next level, and they’re great for casual dinners or sharing with friends. I especially enjoy how customizable they are — you can add whatever toppings you like, making each one unique and just right. They always bring a little fun and crunch to the table!
Key Ingredients & Substitutions
Rotisserie Chicken: This is a time-saver with great flavor. If you can’t find rotisserie, cooked shredded chicken breasts or thighs work well too. Feel free to add taco seasoning for extra kick.
Tostada Shells: Corn tortillas crisped in a pan or oven add the perfect crunch. You can use store-bought tostada shells or bake your tortillas on a sheet for 5-7 minutes at 400°F until crisp.
Cheese: Queso fresco or cotija adds a nice salty, tangy finish. If you want a milder cheese, feta or even shredded cheddar could work.
Fresh Toppings: Lettuce, avocado, cilantro, and fresh salsa brighten the dish. Swap lettuce for cabbage for extra crunch, or use guacamole if you prefer creamier avocado flavor.
How Do You Get Crispy Tostada Shells Without Frying?
Toasting tortillas for tostadas can be quick and oil-free with this simple method:
- Brush both sides lightly with olive oil or melted butter; this helps crisp them evenly and adds flavor.
- Heat a dry skillet over medium heat and cook each tortilla 2-3 minutes per side until golden and crunchy.
- Or, bake several tortillas on a baking sheet at 400°F for 5-7 minutes, flipping halfway.
- Keep an eye on them so they don’t burn — they crisp up fast!
This results in crunchy shells perfect for piling on your toppings without the mess of frying.
Equipment You’ll Need
- Skillet or frying pan – I like this because it evenly crisps the tortillas and warms the chicken without adding extra oil.
- Baking sheet (optional) – great if you want to bake a batch of shells at once for even crispness.
- Knife and cutting board – useful for chopping cilantro, slicing avocados, and preparing toppings.
- Measuring cups and spoons – helps keep ingredients balanced and easy to assemble.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef, shrimp, or grilled steak for different protein options.
- Add shredded cheese like Monterey Jack or cheddar if you prefer a richer flavor.
- Top with pickled jalapeños, sliced red onions, or sliced radishes for extra crunch and zing.
- Spice it up by mixing some hot sauce or chipotle peppers into the chicken before assembling.
Rotisserie Chicken Tostadas
Ingredients You’ll Need:
- 4 small tostada shells (corn tortillas, crisped)
- 2 cups shredded rotisserie chicken
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup fresh salsa or pico de gallo
- 1 avocado, sliced or diced
- ½ cup crumbled queso fresco or cotija cheese
- ½ cup chopped fresh cilantro leaves
- 1 cup shredded lettuce (such as romaine or iceberg)
- ¼ cup sour cream or Mexican crema (optional)
- 1 tablespoon olive oil or butter
- Juice of 1 lime
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You’ll spend a few minutes crisping the tostada shells and warming the chicken and corn. Assembling the tostadas is quick too, perfect for a fast and fresh meal.
Step-by-Step Instructions:
1. Crisp the Tostada Shells
Brush both sides of the corn tortillas lightly with olive oil or melted butter. Heat a skillet over medium heat and toast each tortilla for 2-3 minutes on each side until golden and crispy. Place the crispy tortillas on a paper towel to cool slightly.
2. Warm the Chicken and Corn
In a small skillet, heat the shredded rotisserie chicken with lime juice, salt, and pepper. Stir it occasionally for about 3-4 minutes until warmed through. Warm the corn kernels briefly in the same skillet or microwave.
3. Assemble the Tostadas
Spread a layer of warm corn kernels evenly on each crispy tostada shell. Layer the warmed shredded chicken on top of the corn. Spoon fresh salsa or pico de gallo over the chicken. Add a handful of shredded lettuce, then top with sliced or diced avocado.
4. Add the Final Touches
Sprinkle crumbled queso fresco or cotija cheese generously over each tostada. Garnish with chopped fresh cilantro leaves and a dollop of sour cream or Mexican crema, if you like. Serve immediately with lime wedges on the side for an extra burst of flavor.
Can I Use Frozen Chicken Instead of Rotisserie?
Yes! Just make sure to fully thaw the chicken first, then warm it up with some seasoning in a skillet before assembling your tostadas for the best flavor.
How Can I Make Tostada Shells Crispy Without Frying?
Brush corn tortillas lightly with olive oil or melted butter and toast them in a hot skillet for 2-3 minutes per side, or bake in a 400°F oven for 5-7 minutes until crisp and golden.
Can I Prepare These Tostadas Ahead of Time?
It’s best to keep the shells separate until serving to stay crispy. You can prep the chicken, corn, and toppings in advance, then quickly assemble right before eating.
How Should I Store Leftovers?
Store leftover chicken, corn, and toppings separately in airtight containers in the fridge for up to 3 days. Keep tostada shells in a sealed bag at room temperature to maintain crunch.
