Description
Mexican Rotisserie Chicken Tostadas: Delicious tostadas topped with flavorful rotisserie chicken, crispy veggies, creamy avocado, and zesty salsa. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 1 store-bought rotisserie chicken (about 2 pounds/900g), skin removed and meat shredded
- 3 tablespoons (45ml) lime juice (from about 2 limes)
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (10g) ground cumin
- 1 teaspoon (5g) chili powder
- 1 teaspoon (5g) dried oregano (Mexican if available)
- 1/2 teaspoon (2.5g) garlic powder
- Salt and pepper to taste
- 8 corn tortillas (6-inch/15cm diameter)
- 3 tablespoons (45ml) vegetable oil for brushing
- 1 can (16oz/450g) refried beans
- 2 cups (180g) shredded lettuce
- 1 cup (150g) diced tomatoes
- 1 large avocado, sliced
- 1/2 cup (75g) crumbled cotija or feta cheese
- 1/4 cup (60ml) Mexican crema or sour cream
- 1/4 cup (15g) chopped fresh cilantro
- Hot sauce to taste (optional)
Instructions
- Step 1: Prepare the Chicken Mixture Shred the meat from your rotisserie chicken into a medium bowl, discarding the skin and bones. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, oregano, garlic powder, salt, and pepper. Pour this mixture over the shredded chicken and toss thoroughly to coat every piece. For best flavor, let this mixture rest for 15-30 minutes at room temperature, or cover and refrigerate for up to 24 hours if preparing ahead.
- Step 2: Crisp the Tortillas Preheat your oven to 400°F (200°C). Lightly brush both sides of each corn tortilla with vegetable oil and arrange them in a single layer on baking sheets. Bake for 10-12 minutes, flipping halfway through, until the tortillas are golden brown and crispy throughout. Remove from the oven and let cool slightly – they’ll continue to crisp up as they cool. If you prefer, you can also use store-bought tostada shells to save time.
- Step 3: Warm the Beans While the tortillas are baking, heat the refried beans in a small saucepan over medium-low heat, stirring occasionally. Add 1-2 tablespoons of water if needed to achieve a smooth, spreadable consistency. Keep warm until ready to assemble.
- Step 4: Prepare Toppings Shred the lettuce, dice the tomatoes, slice the avocado, crumble the cheese, and chop the cilantro. Arrange all toppings in separate bowls to create an assembly line, which makes building the tostadas easier and more fun, especially if serving family-style.
- Step 5: Assemble the Tostadas Spread about 2 tablespoons of warm refried beans on each crispy tortilla, creating a thin layer that reaches almost to the edges. Top with a generous portion of the seasoned Mexican Rotisserie Chicken. Add shredded lettuce, diced tomatoes, and sliced avocado. Finish with a sprinkle of crumbled cheese, a drizzle of crema, and a garnish of fresh cilantro. Add hot sauce if desired. Serve immediately while the contrast between the crispy shell and toppings is at its peak.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 tostada
- Calories: 380 calories per serving
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 75mg