If you’re looking for a quick, delicious, and family-approved dinner, these Mexican Rotisserie Chicken Tostadas deliver everything in one crispy bite. With pantry-friendly ingredients like canned beans, salsa, and shredded rotisserie chicken, this recipe makes weeknight cooking a breeze. Whether you’re new to tostadas or a longtime fan, this dish blends tradition with convenience in the best way. In this guide, I’ll share my personal connection to this dish, how to build the perfect tostada, the best toppings to use, and simple ways to keep them crispy every time.
Ingredients for Mexican Rotisserie Chicken Tostadas
What makes Mexican rotisserie chicken tostadas so convenient is how forgiving the ingredients are. You don’t need to overthink or prep ahead much—just gather a few store-bought items and you’re ready to go. These are my go-to ingredients when I’m looking to get dinner on the table fast, without compromising on flavor.
For the tortillas:
- 1 tablespoon cooking oil (vegetable or canola)
- 8 corn tortillas (6-inch size)
For the chicken mixture:
- 1 ½ cups rotisserie chicken, shredded
- 2 tablespoons taco seasoning
- 8.5 oz canned corn (drained)
- 15 oz can black beans (rinsed and drained)
- 8 oz salsa (mild or medium)
For assembly and toppings:
- 2 cups colby jack cheese, shredded (from block for best melt)
- Fresh chopped cilantro
- Diced tomatoes
These ingredients balance texture and taste beautifully—crunchy tortilla base, tender chicken, creamy beans, and melty cheese all come together for bite-after-bite satisfaction. You can always customize with extras like sour cream, avocado slices, pickled jalapeños, or shredded lettuce depending on what’s in your fridge.
If you want to go totally homemade, you could even skip the rotisserie and use leftovers from another dish like this Mexican Breakfast Casserole for a breakfast-for-dinner twist.
Looking for a vegetarian spin? Simply replace the chicken with sautéed mushrooms or extra beans—this dish is incredibly flexible and still delivers bold, comforting flavor every time.
Next, let’s jump into exactly how to make this recipe from start to finish, with easy-to-follow steps that keep the crisp factor intact.
How to Make :
Making Mexican rotisserie chicken tostadas is all about timing and layering. You’ll bake the tortillas first, warm the filling while they crisp, then assemble and finish with melted cheese. Every layer adds texture and taste, so here’s how to do it right.
Step 1: Prepare and Bake the Tortillas
- Preheat your oven to 450°F.
- Place 8 corn tortillas on a rimmed baking sheet.
- Lightly brush both sides of each tortilla with cooking oil until they look evenly shiny.
- Bake for 10 minutes, flipping halfway through and rotating the pan for even crisping.
- Check every 2–3 minutes after the halfway point—tortillas can burn quickly.
Tip: If you’re using flour tortillas, they’ll crisp faster—check after 6–7 minutes. The key is golden and crunchy, not brittle.
Step 2: Cook the Chicken Mixture
- While tortillas are baking, place a medium saucepan over medium heat.
- Add shredded rotisserie chicken, taco seasoning, corn, black beans, and salsa.
- Stir occasionally for about 5 minutes, until heated through and well mixed.
Shortcut Tip: This mixture also makes a great filling for Entomatadas or a quick rice bowl—just top with avocado and lime.
Step 3: Assemble and Melt the Cheese
- Remove tortillas from oven once crisp.
- Spoon about ½ cup of the hot chicken mixture onto each tortilla.
- Sprinkle ¼ cup of shredded colby jack cheese on top.
- Return to oven and bake for 5 more minutes, or until cheese is melted and bubbly.
Step 4: Garnish and Serve
- Remove from oven and top each tostada with fresh cilantro and diced tomatoes.
- Serve immediately while warm and crispy.
Make-Ahead Hack: You can prep the chicken mixture in advance and reheat it right before assembling, making this dish even faster on busy nights.
The contrast of crispy base, warm filling, and cold toppings makes every bite deliciously layered. If you’re meal prepping, store the tortillas and toppings separately so they stay fresh and crispy.
In the next section, I’ll cover serving ideas, flavor variations, and how to store leftovers the right way to keep everything crunchy—not soggy.
Serving Ideas, Variations & Storing Leftovers
Once you’ve mastered the base of Mexican rotisserie chicken tostadas, the fun begins—serving, customizing, and reinventing them for later meals. This dish is perfect for casual dinners, parties, or even build-your-own tostada nights with family.
How to Serve Chicken Tostadas
Tostadas are best served hot out of the oven, topped with fresh ingredients. Pair them with a side of citrusy slaw or fresh guacamole. If you’re planning a themed dinner night, try serving them alongside Birria Pizza or a tangy Mexican agua fresca.
For a more filling spread, you can also add:
- A scoop of Mexican rice or cilantro-lime rice
- Sliced avocados or homemade guacamole
- Pickled onions for an acidic bite
- Sour cream or crema to balance the spices
Pro Tip: Serve tostadas on a cooling rack for airflow—this keeps them crisp on the bottom longer.
Variations to Try
These tostadas are versatile and easy to adapt:
- Spicy Kick: Add chopped jalapeños or a smoky chipotle salsa.
- Veggie Boost: Toss in sautéed bell peppers or zucchini with the chicken mix.
- Breakfast Twist: Swap the chicken for scrambled eggs, and you’ve got a morning tostada!
- Kid-Friendly: Let the little ones top their own with cheese, beans, or mild salsa—great for picky eaters.
How to Store and Reheat
To keep tostadas from getting soggy, store components separately:
- Chicken mixture: Store in an airtight container in the fridge for up to 3 days.
- Crisped tortillas: Store in a paper towel-lined container to maintain crunch.
- Reheating: Reheat tortillas in the oven or toaster oven at 350°F for 4–5 minutes. Reheat chicken filling on the stovetop or microwave until warmed through.
Avoid reheating assembled tostadas in the microwave—they’ll get soggy fast. Always reheat and assemble just before serving.
FAQ Section
What toppings go well with chicken tostadas?
Toppings like diced tomatoes, chopped cilantro, avocado, sour cream, pickled jalapeños, and shredded lettuce all add fresh texture and flavor. For added heat, drizzle with your favorite hot sauce.
Can I use store-bought tostadas for this recipe?
Yes, store-bought tostadas work great and save time. Just be sure they’re crisp and not cracked. Baking your own tortillas gives better flavor and control over the crispiness.
How do you keep tostadas from getting soggy?
To prevent sogginess, bake the tortillas until golden and crisp. Add warm toppings just before serving, and avoid letting the salsa or beans sit too long on the shell.
Are tostadas healthy for a weeknight meal?
Yes, they can be! These tostadas are high in protein, fiber, and flavor. Bake instead of fry the tortillas, and use light toppings like beans, fresh veggies, and lean rotisserie chicken.
Conclusion
Mexican rotisserie chicken tostadas are the kind of recipe that bridges tradition and modern-day convenience. Whether you’re a busy parent or just looking for something bold and easy to make, this dish fits right into your rotation. With the right toppings, crispy shells, and a little bit of prep, you can serve up a dinner that’s both comforting and exciting.
And if you want something equally fun to serve next, try these Mexican Taco Dessert Bites for a sweet finish that keeps the theme going.
Print
Mexican Rotisserie Chicken Tostadas: Easy Crispy Dinner Recipe
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-35 minutes
- Yield: 8 tostadas
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Description
Mexican rotisserie chicken tostadas are a quick, satisfying weeknight meal with crispy tortillas and flavorful toppings.
Ingredients
1 tbsp cooking oil (like vegetable or canola)
8 corn tortillas (6 inch)
2 tbsp taco seasoning
1 1/2 cups shredded chicken (rotisserie)
8.5 oz can corn (drained)
8 oz salsa (mild or medium)
15 oz can black beans (rinsed and drained)
2 cups shredded colby jack cheese
chopped fresh cilantro
diced tomatoes
Instructions
1. Preheat oven to 450°F and place tortillas on a baking sheet.
2. Brush both sides of tortillas with oil and bake 10 minutes, flipping halfway through.
3. While tortillas bake, heat chicken, corn, beans, salsa, and seasoning in saucepan over medium heat.
4. Stir occasionally and cook until heated through, about 5 minutes.
5. Remove tortillas from oven and top with chicken mixture and cheese.
6. Return to oven and bake 5 more minutes, until cheese melts.
7. Garnish with chopped cilantro and diced tomatoes.
8. Serve immediately.
Notes
Store components separately to maintain crispness.
Swap chicken with veggies for a vegetarian version.
Use low-carb tortillas if desired.