Crispy tostadas piled high with juicy rotisserie chicken, creamy beans, fresh veggies, and zesty toppings — a quick dinner winner.

Scale

2 cups shredded rotisserie chicken

8 tostada shells

1 cup refried beans

1 cup shredded cheddar or Monterey Jack cheese

2 cups shredded lettuce

1 cup diced tomatoes

1 avocado, sliced or mashed

1/2 cup salsa or hot sauce

1/2 cup sour cream or Greek yogurt

1 tablespoon olive oil (optional, for warming shells)

1. Preheat oven to 350°F (if warming shells).

2. Shred rotisserie chicken and set aside. Warm in skillet if desired.

3. Heat refried beans in a small saucepan until smooth and spreadable.

4. Place tostada shells on a baking sheet. Warm for 5 minutes if you like extra crisp.

5. Spread beans evenly over each shell.

6. Layer with shredded chicken.

7. Sprinkle cheese on top.

8. Add lettuce, tomatoes, and avocado.

9. Drizzle salsa or hot sauce and finish with sour cream or yogurt.

10. Serve immediately for best crunch.

To make baked tostadas, brush corn tortillas with olive oil and bake at 400°F for 5–7 minutes per side until crispy.

Store leftover chicken and beans separately in the fridge up to 4 days.

Great for setting up a DIY tostada bar for parties or family dinners.

Keywords: rotisserie chicken tostadas, quick dinner ideas rotisserie chicken, recipes with tostadas, healthy dinners summer