Warm the beans and chicken

• Warm the refried beans in a pan until spreadable.
• Reheat the shredded rotisserie chicken with its skin.

Build the base

• Spread the refried beans over each tostada shell.
• Sprinkle the Mexican blend cheese over the beans.
• Top with the warm chicken and chicken skin.

Add the toppings

• Scatter the diced onion, shredded lettuce and diced tomato over the tostadas.
• Crumble the queso fresco on top.
• Spoon red salsa over two tostadas and green salsa over the third.

Serve

• Serve the tostadas immediately while the beans are still warm.