Rotisserie Chicken Tostadas are a quick and tasty way to enjoy crispy tortillas loaded with juicy, flavorful chicken. The chicken is tender and seasoned just right from the rotisserie, making every bite super satisfying. On top, you usually find fresh toppings like creamy avocado, crunchy lettuce, zesty salsa, and a sprinkle of cheese, all combining for a great mix of textures and flavors.
I love how easy these tostadas come together, especially when I’m short on time but want something delicious. Using rotisserie chicken means I skip all the cooking while still getting that homey, comforting taste. I like to add a little squeeze of lime and some chopped cilantro to brighten it all up—it really makes the flavors pop and feels like a little celebration on a plate.
These tostadas make a perfect meal for casual lunches or dinner with friends. I usually pair them with a simple side like black beans or corn salad, and it turns into a colorful, fun spread. It’s one of those dishes that always brings smiles around the table, partly because they’re simple, tasty, and a little bit crunchy, which I think everyone loves.
Key Ingredients & Substitutions
Corn Tortillas: Corn tortillas give tostadas their classic crunch and flavor. If you can’t find them, flour tortillas work, but they’ll taste a bit different and may be less crispy.
Rotisserie Chicken: Ready-to-eat and packed with flavor, it saves time. If you prefer, shredded cooked chicken breast or thighs can easily replace it.
Red Enchilada Sauce: This adds a mild kick and moisture. You can swap with salsa roja or your favorite tomato-based sauce for a different twist.
Oaxaca or Mozzarella Cheese: Oaxaca melts beautifully with a mild taste. Mozzarella works great too. Cotija cheese is a nice salty alternative if you want more punch.
Avocado: Mashed avocado gives creaminess and freshness. You can use guacamole or sliced avocado if preferred.
How Can I Get Perfectly Crispy Tostada Shells Without Overdoing the Oil?
Frying tortillas until crispy is key for tostadas, but too much oil can make them greasy. Here’s what I do:
- Heat about 1 inch of oil to medium-high; the oil should shimmer but not smoke.
- Fry tortillas for 1-2 minutes per side. Watch closely and flip once golden brown.
- Drain them on paper towels immediately to soak up extra oil.
- If you prefer less oil, you can also bake tortillas at 400°F for 5-7 minutes, flipping halfway, until crunchy.
This method keeps the shells crisp but light, making your tostadas just right!
Equipment You’ll Need
- Large skillet – I use this to fry the tortillas, and it heats evenly for crispy shells.
- Paper towels – perfect for draining excess oil and keeping things crispy.
- Baking sheet – handy for melting cheese and baking the tostadas quickly.
- Small bowl – for mixing the avocado with lime juice and salt.
- Chef’s knife and chopping board – for slicing onions and chopping cilantro.
- Spatula – helpful for flipping tortillas and transferring tostadas.
Flavor Variations & Add-Ins
- Shrimp or beef: swap the chicken for cooked shrimp or shredded beef for different flavors.
- Cheeses: try crumbled feta, queso fresco, or shredded cheddar for a twist.
- Veggies: add sliced jalapeños, roasted peppers, or corn kernels to make them more colorful and tasty.
- Spices: sprinkle cumin, chili powder, or smoked paprika over the chicken for a smoky flavor.
Rotisserie Chicken Tostadas
Ingredients You’ll Need:
For the Tostadas:
- 4 corn tortillas
- Vegetable oil, for frying
For the Toppings:
- 2 cups shredded rotisserie chicken
- 1 cup red enchilada sauce
- 1 cup shredded Oaxaca or mozzarella cheese
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/2 avocado, mashed
- 1 tbsp lime juice
- Salt, to taste
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook, making it a quick, fun meal to whip up for lunch or dinner.
Step-by-Step Instructions:
1. Fry the Tortillas:
Pour about an inch of vegetable oil into a large skillet and heat it over medium-high. Fry each corn tortilla for 1 to 2 minutes per side until they turn golden and crispy. Remove and place on paper towels to drain any extra oil.
2. Melt Cheese on Tostadas:
Set your oven to 375°F (190°C). Arrange the fried tortillas on a baking sheet, spread a few tablespoons of enchilada sauce on each, then sprinkle with shredded cheese. Bake for 5 to 7 minutes until the cheese melts and bubbles.
3. Prepare the Toppings:
Warm the shredded rotisserie chicken on the stovetop or in the microwave. In a small bowl, mix the mashed avocado with lime juice and a pinch of salt.
4. Assemble and Serve:
Top each cheesy tostada with warm chicken, then add sliced red onions, dollops of the avocado mixture, and sprinkle fresh cilantro on top. Serve right away with lime wedges to squeeze over for a fresh burst of flavor.
Can I Use Store-Bought Tortilla Chips Instead of Frying Tortillas?
Yes! For a quicker option, you can use sturdy tortilla chips as a base. Just make sure they’re thick enough to hold the toppings without breaking.
How Should I Store Leftover Tostadas?
It’s best to store the toppings separately from the crispy tortillas to keep them crunchy. Keep the tortillas in an airtight container and the toppings in the fridge for up to 2 days.
Can I Make This Recipe Gluten-Free?
Absolutely! Corn tortillas are naturally gluten-free, so just double-check your enchilada sauce and other ingredients to ensure they don’t contain gluten.
What Can I Substitute for Oaxaca Cheese?
If you don’t have Oaxaca cheese, mozzarella is a great mild melting cheese alternative. Cotija or queso fresco can be used for a crumblier, saltier option.