Name: Rotisserie Chicken Tostadas (Quick!)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 tostada shells; 2 cups shredded rotisserie chicken; 1 cup canned refried beans; 1 cup shredded lettuce; ½ cup diced tomatoes; ½ cup shredded cheddar cheese; ¼ cup sour cream; 2 tablespoons chopped fresh cilantro; 1 tablespoon olive oil; 1 lime, cut into wedges

Hey, Quick Dinners Are My Weak Spot

Okay, so let me just say: if dinner had to be ready in fifteen minutes or less every night, this would probably be in my top three most-cooked meals. I remember the first time I made these rotisserie chicken tostadas—it was one of those nights when the fridge looked like a sad art project and I needed to put something (anything!) edible on the table. I grabbed a store-bought roast chicken (because I'm not cranking up the oven at 6pm on a Tuesday, sorry), some crispy tostada shells, and just...went for it. Honestly, I was a little skeptical. But you know what? They turned out brilliantly. My husband said they were "restaurant good," which, knowing him, could mean anything from 'edible' to 'actually amazing.' But this time I think he meant it!

And one more thing: if you have a dog, like our goofy labrador, watch out—mine will try to nab any stray chicken pieces the moment you turn your back. Little rascal.

Why These Tostadas Win Me Over Every Time

I make this when I’ve got zero brain space left after work, or when my family is hovering like little vultures asking, “Is dinner ready yet?” (Answer: pretty much never, but these tostadas help.) My kids go nuts for anything crunchy, and these tick all the boxes—fast, crispy, savory, and, well, customizable. The crunch is just unbeatable. Plus, I can legit throw leftover bits of whatever’s in the fridge on top and somehow, it all works. Oh, and if you hate washing pots, rejoice: this barely dirties a pan. Only thing that bugs me? Sometimes the tostada shells break in the bag, which is annoying, but hey, those pieces make for perfect "tostada nachos" later.

What You'll Need (And, Honestly, What You Can Sub In)

1 rotisserie chicken (shredded up by hand—sometimes I just pick at it with two forks, but clean hands work faster)
8 tostada shells (I usually grab the store brand, but if I'm out, I’ll bake corn tortillas until they're crisp—my grandma swore by Guerrero, but any will do)
1 can refried beans (pinto or black beans; or, in a pinch, mash up some canned beans with a glug of olive oil and a sprinkle of garlic powder)
1 cup shredded lettuce (romaine, iceberg, or—I swear—cabbage if you’re out of everything else)
½ cup salsa (sometimes I just chop up tomatoes and toss them with lime and salt)
½ cup shredded cheese (cheddar, Monterey Jack, or, one time, I used mozzarella—wasn’t bad, actually!)
1 avocado, sliced (totally optional, but I miss it if I skip it)
Hot sauce, sour cream, pickled onions—whatever toppings you love

How I Throw It Together (No Sweat!)

Start by shredding the chicken—either while it’s still warm (easier!) or cold (I just zap it in the microwave for 30 seconds if I’m impatient).
Warm the refried beans in a little saucepan over medium heat. Or do what I usually do: microwave them in a bowl until steamy, stirring once. This is where I usually sneak a little taste, just to be sure the beans are seasoned enough.
Lay out your tostada shells on a big plate or cutting board. There’s no reason to get fancy here, but if you want to heat them for a minute in the oven at 350F, it makes them extra crunchy. Up to you.
Spread a nice layer of beans onto each shell—I use a butter knife for this, but a spoon works. Don’t worry if they look a bit uneven; no one will notice once you pile on the toppings.
Top with a generous handful of shredded chicken on each one. Actually, I tend to go heavy on the chicken, but I’ve got hungry teens at home.
Add your lettuce, cheese, salsa, and avocado (and any other odds and ends you like). At this point, the whole thing might look a little wild, but, trust me, it comes together once you dig in.
Finish with a squeeze of lime, a drizzle of hot sauce, and—if you’re feeling fancy—a dollop of sour cream. Or don’t! It’s your party.

Real-Life Notes (Stuff I Learned the Hard Way)

If your tostadas get soggy, it’s probably because the beans were too hot or you let them sit too long before eating. I’ve learned to make them one at a time if people are slow coming to the table.
Warming the chicken with a splash of broth makes it taste way fresher, but sometimes I just skip it and no one complains (except maybe me).
If you accidentally over-toast your shells, just call them "extra rustic"—no one will know.

Stuff I've Tried (And Not All Of It Worked)

Sometimes I’ll swap in black beans for refried—gives it a different vibe, but good!
I once tried topping with pineapple salsa. It was...interesting? Maybe not my thing, but worth a go if you like sweet and savory.
One time, I used rotisserie turkey. Honestly, too dry. Chicken’s where it’s at.

What You Need (And When You Don’t Have It)

A cutting board and a decent knife—to slice the avocado and lettuce. If you don’t have a cutting board, I’ve used a big dinner plate in a pinch.
Microwave or stove for warming beans—though, I have eaten cold beans on these before. Not ideal, but it happens.
No tostada shells? See above—just bake corn tortillas at 400F for about 8 minutes, flipping halfway. They crisp up nicely.

How I (Try to) Store Leftovers

To be honest, these rarely last at my place, but if you have leftovers, store the toppings and tostada shells separately. The shells go soft if you put them in the fridge with the beans or meat. Just keep everything in little containers, and assemble fresh when you’re hungry. I think the chicken tastes even better the next day, somehow.

How We Serve 'Em at My Place

We pile everything on the table and let everyone make their own—I’ve got a kid who refuses avocado and another who wants double cheese, so it’s easier. Sometimes we throw in a side of Mexican rice or just a bowl of tortilla chips. And if it’s a Friday, maybe a margarita for the adults! My only rule: napkins required, because these get messy.

Things I Wish Someone Had Told Me

Don’t build them all at once if you’re feeding a crowd; the first ones will turn to mush while you’re still working. Learned that one the hard way.
Don’t skimp on the fresh toppings—even just a squeeze of lime makes such a difference. I used to skip it, but now I never do.
Once, I tried to rush the bean warming step and ended up with a weird, lumpy mess. Now I just take the extra minute to stir as they heat up—so much better.

Frequently Asked (and Occasionally Odd) Questions

Can I make these vegetarian? Oh absolutely. Just double up on the beans, or even try roasted veggies (zucchini works great—who knew?).
My tostadas broke in the bag. Can I still use them? Yep! Just heap everything in a bowl and call it a "tostada salad." Tastes the same, no shame.
What’s the best store-bought salsa you like? I’m a sucker for Herdez salsa casera, but honestly, anything fresh-ish works. I sometimes just chop tomatoes and jalapeños when I'm out.
How spicy should I go? Up to you. I usually do mild for the family, then douse mine in hot sauce. Kids act like I’m trying to poison them if I go too spicy.
Can I prep these ahead? Yes and no—the toppings can be prepped, but don’t assemble until you’re ready to eat. Soggy tostadas are sad tostadas.

And, just as a random aside—do you ever wonder why tostada shells are sold in packs of like, 20? I mean, who’s eating that many at once? Not that I’m complaining. They disappear quicker than socks in a dryer over here.

Rotisserie Chicken Tostadas (Quick!)