Rotisserie Chicken Tostadas are a quick and tasty way to enjoy a crunchy, flavorful meal with minimal effort. The crispy tostada shells provide the perfect base for tender, shredded rotisserie chicken, topped with fresh ingredients like creamy avocado, tangy salsa, and a sprinkle of cheese. It’s a simple dish that comes together fast but feels special and full of bright flavors.
I love using rotisserie chicken for these tostadas because it saves so much time and adds lots of savory goodness without much work. One of my favorite tricks is to add a little squeeze of lime and some chopped cilantro on top to brighten up every bite. It makes the dish feel fresh and lively, and it’s always a crowd-pleaser when I’m having friends over.
These tostadas are super versatile, and I like to serve them with a side of black beans or a crisp green salad to balance out the meal. Whether it’s for a quick weeknight dinner or a casual weekend lunch, Rotisserie Chicken Tostadas hit the spot every time. Plus, they’re easy to customize, so you can add whatever toppings you love most.
Key Ingredients & Substitutions
Rotisserie Chicken: Using pre-cooked chicken saves time and adds great flavor. If you prefer, shredded cooked chicken breast or thighs also work well.
Chili Powder & Spices: These give the chicken a warm, smoky taste. Feel free to adjust the spice levels or swap smoked paprika for regular paprika if needed.
Corn Tortillas: Frying them until crisp makes the perfect base. You can also bake them for a lighter option—just brush with oil and bake until crunchy.
Guacamole or Avocado: Creamy avocado balances the spices and adds a fresh touch. If you don’t have guacamole, mashed ripe avocado with a pinch of salt works just fine.
Queso Fresco: This crumbly cheese adds a mild salty tang. Feta or cotija cheese make good substitutes if you can’t find queso fresco.
How Do I Get Crispy Tostada Shells Without a Fryer?
Frying tortillas can be tricky if you don’t want to use too much oil. Here’s a simple way to get crispy shells with less mess:
- Heat 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering.
- Carefully place one tortilla at a time in the hot oil. Use tongs to flip after 30-45 seconds when it’s golden and crisp.
- Drain on paper towels to remove excess oil.
- For a lighter version, brush both sides of tortillas lightly with oil and bake them at 400°F (200°C) for 8-10 minutes, flipping halfway.
Either way, fresh, crispy tostada shells make a big difference in texture and flavor. Make sure they cool just a bit before topping to keep them crunchy.
Equipment You’ll Need
- Skillet or frying pan – I like using a skillet because it heats evenly for crispy tortillas and easy frying.
- Slotted spoon or tongs – helps flip the tortillas and remove excess oil without mess.
- Paper towels – to drain the fried tortillas and keep them crispy.
- Small bowls – for mixing spices and assembling toppings.
- Serving platter or plates – perfect for arranging and serving the finished tostadas.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shredded beef, pork, or sautéed shrimp for a different protein twist.
- Add sliced jalapeños or pickled onions for extra tang and heat.
- Finish with a drizzle of sour cream, a splash of hot sauce, or a sprinkle of chopped green onions for more flavor.
- Use different cheeses like crumbled feta, cotija, or shredded cheddar depending on your taste preference.
Rotisserie Chicken Tostadas
Ingredients You’ll Need:
For the Chicken:
- 2 cups shredded rotisserie chicken
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and pepper, to taste
For the Tostadas:
- 4 small corn tortillas
- Vegetable oil, for frying
For the Toppings:
- 1 cup guacamole or mashed avocado
- ½ cup chopped fresh cilantro, divided
- ¼ cup thinly sliced radishes
- ¼ cup crumbled queso fresco or feta cheese
- 1 lime, cut into wedges
Time You’ll Need:
This recipe takes about 10 minutes to prepare and cook. Most of the time is spent frying tortillas and assembling the tostadas. It’s quick and perfect for a tasty weeknight meal.
Step-by-Step Instructions:
1. Season the Chicken:
In a bowl, mix the shredded rotisserie chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir well until the chicken is evenly coated with the spices. Set aside.
2. Fry the Tortillas:
Pour about ½ inch of vegetable oil into a skillet and heat it over medium-high heat until shimmering. Carefully fry each corn tortilla one at a time until crispy and golden, about 30-45 seconds per side. Use tongs to flip them. Once done, place the tortillas on a paper towel-lined plate to drain any excess oil.
3. Assemble the Tostadas:
Spread approximately 2 tablespoons of guacamole or mashed avocado evenly over each crispy tortilla. Next, top with a generous amount of the seasoned shredded chicken. Sprinkle some chopped cilantro over the chicken, then layer on thin radish slices. Finally, finish with a sprinkle of crumbled queso fresco or feta cheese.
4. Serve and Enjoy:
Serve the tostadas right away with lime wedges on the side. Squeezing fresh lime juice over the top just before eating adds a bright, zesty flavor that lifts the whole dish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before shredding and seasoning. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker results.
How Can I Make the Tostadas Healthier?
To lighten up the dish, bake the tortillas instead of frying. Brush them lightly with oil and bake at 400°F (200°C) for about 8-10 minutes until crispy. This reduces oil and keeps the crunch.
What Can I Substitute for Queso Fresco?
If you can’t find queso fresco, crumbled feta or cotija cheese make great alternatives. They offer a similar tangy, salty flavor that complements the toppings well.
How Should I Store Leftover Tostadas?
It’s best to keep toppings and tostada shells separate. Store shredded chicken and guacamole in airtight containers in the fridge for up to 3 days. Keep tortillas in a sealed bag at room temperature but re-crisp in the oven before serving.
