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three flat tortillas topped with beans, tomatoes, chicken, jalapeños, and guacamole

Rotisserie Chicken and Bean Tostadas

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Rotisserie Chicken and Bean Tostadas are an open-faced Mexican sandwich topped with beans, chicken, lettuce, tomatoes and guacamole. 


  • 12 cups rotisserie chicken – shredded
  • 6 small corn tortillas
  • 1/3 can refried bean (I used a 14.5-ounce can)
  • 1 jalapeño, seeds and ribs removed and then sliced
  • 1 cup shredded iceberg lettuce
  • 6 TBS prepared salsa (I used the chunky style from the deli)
  • 3 ounces of Cotija cheese – crumbled (Cotija is also called Mexican Crumbling Cheese)
  • 1 lime – cut into wedges
  • 68 teaspoons guacamole (I used store-bought for this recipe)


  1. Preheat oven to 350°
  2. Place corn tortillas on a cookie sheet and back for 16-17 minutes or until the edges brown and curl.
  3. Cool cooked tortillas at room temperature.

To build:

  1. Spread 1-2 TBS of refried beans on each tortilla.
  2. Top with a handful of shredded chicken.
  3. Top with shredded iceberg lettuce.
  4. Add salsa.
  5. Top with guacamole.
  6. Drizzle with the juice of one lime wedge.
  7. Sprinkle with cotija cheese.
  8. Garnish with jalapeños.
  9. Serve immediately, open-faced.