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1 (14.5-ounce) can fire-roasted diced tomatoes

1 canned chipotle chile in adobo sauce

2 teaspoons low-sodium soy sauce

2 teaspoons apple cider vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

Kosher salt

1 (16-ounce) can refried beans

8 tostadas

Toppings (optional): shredded iceberg lettuce, sour cream, shredded Cotija or cheddar cheese (would be great here), thinly sliced red onion

3 cups of meat from the rotisserie chicken

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1. Pour the tomatoes into a medium saucepan. Place over high heat. While it comes to a boil, stir in the chipotle chile, soy sauce, vinegar, dried oregano, garlic powder, and ¼ teaspoon salt. As soon as it comes to a boil, reduce the heat to medium-high. Using a fork, break up the chipotle chile into small bits.

2. Meanwhile, shred 3 cups of meat from the rotisserie chicken. Shred it finely - no big chunks of chicken, we want individual strands here-and discard the skin. Add the shredded chicken to the pot and cook, stirring frequently, until the chicken is warmed through and most of the liquid has evaporated, 3 to 4 minutes.

3. Spread a big spoonful of refried beans over each of the tostadas, then sprinkle with salt because they're typically a bit bland. Layer a big spoonful of the chicken tinga on top, then top however you please!

Slow Cooking Method

To make this dish in a slow cooker, toss 1 ½ pounds boneless, skinless chicken breasts or thighs and everything except the beans and tostadas into a slow cooker, cover, and cook on low for 6 hours.