Crispy Mexican Chicken Tostadas

This hearty Mexican rotisserie chicken tostadas recipe transforms store-bought chicken into a vibrant, family-friendly meal that never fails to please my dinner table. The combination of crispy corn tortillas, seasoned shredded chicken, and fresh toppings creates a perfect balance of textures and flavors that both adults and kids adore.

I first started making these tostadas during a particularly hectic month when my kids had after-school activities every night. They've since become our Thursday tradition - the night before grocery shopping when the fridge is nearly empty but we still want something delicious and satisfying.

Ingredients

• Corn tortillas These form the crispy base of your tostadas. Look for 6-inch yellow corn tortillas that feel pliable and fresh for best results.
• Rotisserie chicken The star of the show provides tender, pre-cooked protein. Choose a chicken that feels heavy for its size and still warm from the store if possible.
• Taco seasoning This spice blend infuses the chicken with classic Mexican flavors. The envelope varieties work great, but homemade gives you control over salt and spice levels.
• Black beans These add protein, fiber and a creamy texture. Rinse canned beans well to remove excess sodium and starch.
• Colby jack cheese The mild, melty quality makes this perfect for tostadas. Shred it yourself for better melting and flavor than pre-shredded options.
• Romaine lettuce Adds fresh crunch and color. Choose crisp heads with bright green leaves and store in the crisper drawer until ready to use.
• Roma tomatoes These have less moisture than other varieties, keeping your tostadas from getting soggy. Look for firm tomatoes with vibrant color.
• Avocado Provides creamy richness that balances the crispy elements. Select slightly soft avocados that yield to gentle pressure.
• Sour cream Adds cooling tanginess that complements the spiced chicken. Full-fat version offers the best flavor, but light works too.
• Lime Fresh juice brightens all the flavors. Choose heavy limes with thin, smooth skin for maximum juice.

Step-by-Step Instructions

Prepare the tortillas

Brush both sides of each corn tortilla with oil and arrange them in a single layer on baking sheets. Bake at 400°F for 10-12 minutes, flipping halfway through, until they become golden brown and completely crisp throughout. Watch carefully in the last few minutes as they can burn quickly.

Season the chicken

Remove the meat from your rotisserie chicken, discarding skin and bones. Shred the meat using two forks, pulling in opposite directions to create tender strands. Heat 1 tablespoon of oil in a large skillet over medium heat, add the chicken, sprinkle with taco seasoning, and stir in 2-3 tablespoons of water. Cook for 3-5 minutes until the chicken is hot and the seasoning coats every piece evenly.

Prepare the beans

Drain and rinse one can of black beans thoroughly to remove excess starch and sodium. Place them in a microwave-safe bowl with a tablespoon of water, cover, and heat for 1-2 minutes until warm but not mushy. Alternatively, warm them in a small saucepan with a splash of water over medium-low heat for about 5 minutes.

Assemble the tostadas

Start with a crispy tortilla as your base. Spread a thin layer of warmed beans over the surface, leaving a small border around the edge for easy handling. Top with a generous portion of the seasoned chicken, followed by shredded cheese while the chicken is still warm enough to slightly melt it.

Add fresh toppings

Finish each tostada with shredded lettuce, diced tomatoes, and avocado chunks arranged in sections for visual appeal. Add a dollop of sour cream in the center and scatter chopped cilantro over the top. Serve immediately with lime wedges on the side for squeezing over just before eating.

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The secret to these tostadas is actually in how you prepare the corn tortillas. My mother-in-law from Oaxaca taught me that the key is brushing them with oil rather than spraying or simply dry-baking them. This creates that perfect crispness that holds up to toppings without shattering on the first bite. Every time I make them this way, I think of her kitchen in Mexico and how food truly connects generations.

Serving Suggestions

These tostadas shine brightest when served as part of a casual Mexican feast. I like to set up a build-your-own tostada bar with all the components in separate bowls. This works especially well for gatherings where guests have different preferences or dietary needs.

For a complete meal, serve alongside a simple side of Mexican rice or a light cilantro-lime coleslaw. The cool, tangy slaw provides a wonderful contrast to the warm, spiced chicken. If you're entertaining, kick things off with a bowl of fresh guacamole and tortilla chips while the tostadas are being assembled.

For beverages, these pair beautifully with a classic margarita for adults or agua fresca for the whole family. My homemade watermelon agua fresca has become the expected companion to tostada night during summer months.

Make It Authentic

While this recipe uses convenient shortcuts like rotisserie chicken, there are simple ways to add more authentic Mexican flavors. Traditional tostadas often feature a thin layer of refried beans rather than whole black beans. You can easily substitute with homemade or canned refried beans spread thinly across the crispy tortilla.

Consider adding pickled red onions for a tangy bite that cuts through the richness. Simply slice a red onion thinly and soak in lime juice with a pinch of salt for 30 minutes before serving. This quick pickle technique is common in Yucatán cuisine and adds beautiful color and flavor.

For true Mexican flavor, offer both crema (Mexican sour cream, which is thinner and less tangy than American) and cotija cheese (a dry, crumbly cheese similar to feta) as topping options instead of sour cream and Colby jack. These authentic ingredients are increasingly available in mainstream grocery stores.

Recipe Q&A

→ Can I make tostadas with flour tortillas instead of corn?

Yes, flour tortillas will work though they'll have a different flavor and texture than traditional corn tortillas. You can also use store-bought tostada shells to skip the frying/baking step entirely.

→ What can I use instead of rotisserie chicken?

Any cooked chicken works well, including leftover grilled chicken, baked chicken thighs, or even canned chicken in a pinch. For non-chicken options, try pulled pork or seasoned ground beef.

→ How do I prevent soggy tostadas?

The key is properly crisping your tortillas by brushing both sides with oil and baking until completely golden and crisp. Also, drain wet ingredients well and consider serving salsa on the side rather than directly on the tostada.

→ Can I make components of this dish ahead of time?

Absolutely! The seasoned chicken mixture and bean mixture can be prepared up to 2 days ahead and stored in the refrigerator. Just crisp the tortillas and assemble when you're ready to eat.

→ What's the best way to store leftover tostadas?

Store toppings separately in airtight containers in the fridge for up to 3 days. Keep crispy tortillas in a sealed container at room temperature. When ready to eat, reheat the toppings and re-crisp the tortillas in a 350°F oven for 2-3 minutes.

→ How can I make my own taco seasoning?

Make a simple homemade taco seasoning by mixing 1 teaspoon each of chili powder and cumin, plus 1/2 teaspoon each of paprika, garlic powder, and onion powder.