Description
Savor the flavor of Mexican rotisserie chicken tostadas with this easy recipe Enjoy a delightful blend of spices and textures in every bite
1 rotisserie chicken, shredded (about 3 cups)
8–10 tostada shells (store-bought or homemade)
1 cup refried beans (canned or homemade; black beans recommended)
1 cup shredded lettuce (iceberg or romaine)
1 cup diced tomatoes (fresh or canned)
1 avocado, sliced or mashed
1/2 cup crumbled queso fresco or shredded cheese (like cheddar or Monterey Jack)
1/2 cup sour cream or Greek yogurt
1 lime, quartered
Fresh cilantro, chopped (optional)
Remove the skin from the rotisserie chicken, and shred the meat using your hands or two forks.
In a small saucepan over medium heat, warm the refried beans until heated through, about 5 minutes.
Spread a layer of warm refried beans on each tostada shell.
Pile on the shredded rotisserie chicken and season with salt and spices.
Layer with shredded lettuce, diced tomatoes, and avocado.
Sprinkle crumbled queso fresco over the top and drizzle with sour cream or Greek yogurt.
Garnish with fresh cilantro if desired, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 27 g
Keywords: Tostadas, Mexican recipe, Weeknight dinner, Rotisserie chicken, Easy recipe
