Mexican Rotisserie Chicken Tostadas Recipe
Introduction
These Mexican Rotisserie Chicken Tostadas are a quick and flavorful meal perfect for busy weeknights. Crispy baked tortillas are topped with a savory chicken and bean mixture, melted cheese, and fresh garnishes for a satisfying bite every time.
Ingredients
- 1 1/2 cups shredded chicken (rotisserie chicken works best)
- 2 cups shredded Colby Jack cheese
- 8 corn tortillas (6-inch)
- 8.5 oz canned corn, drained
- 2 tbsp taco seasoning
- 1 tbsp cooking oil (neutral oil like canola)
- 15 oz black beans, rinsed and drained
- 8 oz salsa (medium heat recommended)
- 1 1/2 cups diced tomatoes (for topping)
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 450°F. Lay the corn tortillas on a rimmed baking sheet and brush both sides evenly with cooking oil. Bake for 10 minutes, flipping the tortillas halfway through and rotating the pan for even crisping. Watch closely to avoid burning.
- Step 2: While the tortillas bake, heat a medium to large saucepan over medium heat. Add the shredded chicken, salsa, taco seasoning, drained corn, and black beans. Stir occasionally and cook until heated through, about 5 minutes.
- Step 3: Remove the baked tortillas from the oven. Spoon about 1/2 cup of the chicken mixture onto each tortilla, then sprinkle approximately 1/4 cup of shredded cheese on top. Return to the oven and bake for another 5 minutes or until the cheese is melted and bubbly.
- Step 4: After baking, top each tostada with fresh cilantro and diced tomatoes. Serve immediately while warm and enjoy.
Tips & Variations
- For extra crispiness, place a wire rack on the baking sheet and bake tortillas on the rack to allow air circulation underneath.
- Use flour tortillas for a softer tostada, but reduce baking time to avoid over-crisping.
- Add sliced avocado or a dollop of sour cream as additional toppings for creaminess.
- Substitute colby jack cheese with a Mexican blend or sharp cheddar for different flavor profiles.
Storage
Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Tortillas are best prepared fresh, but you can keep baked tortillas separate, wrapped in foil, for 1 day. Reheat the chicken mixture in a saucepan over low heat and crisp tortillas in a hot oven for a few minutes before assembling again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tostadas gluten-free?
Yes, using corn tortillas ensures the recipe is naturally gluten-free. Just double-check the taco seasoning and salsa labels to confirm they contain no gluten.
Can I use leftover chicken instead of a rotisserie chicken?
Absolutely! Any cooked, shredded chicken will work well in this recipe, making it a great option to use up leftovers.
PrintMexican Rotisserie Chicken Tostadas Recipe
Crispy baked corn tortillas topped with a flavorful mixture of shredded rotisserie chicken, black beans, corn, salsa, and taco seasoning, finished with melted Colby Jack cheese and fresh, vibrant garnishes of cilantro and diced tomatoes. This Mexican-inspired tostada recipe is easy to prepare, perfect for a quick lunch or dinner that delivers a satisfying combination of textures and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Tortillas and Oil
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil (neutral like canola oil)
Chicken Mixture
- 1 1/2 cups cooked rotisserie chicken, shredded
- 8.5 oz canned corn, drained
- 15 oz canned black beans, rinsed and drained
- 8 oz salsa (medium heat preferred)
- 2 tablespoons taco seasoning mix
Toppings
- 2 cups shredded Colby Jack cheese
- Fresh cilantro, chopped for garnish
- Tomatoes, diced for garnish
Instructions
- Prepare and Bake the Tortillas: Preheat your oven to 450 degrees Fahrenheit. Lay the corn tortillas flat on a rimmed baking sheet. Using a brush, apply a thin, even coat of cooking oil on both sides of each tortilla without pooling the oil. Bake the tortillas in the oven for 10 minutes total, flipping them over halfway through and rotating the pan to ensure even cooking. Keep an eye on them and check every 2-3 minutes to prevent burning, as baking times may vary by oven.
- Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Add the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans to the pan. Stir occasionally and cook until the entire mixture is heated through, approximately 5 minutes.
- Assemble and Melt Cheese: Once the tortillas are baked and crispy, remove them from the oven. Spoon about 1/2 cup of the warm chicken mixture evenly onto each tortilla. Sprinkle 1/4 cup of shredded Colby Jack cheese on top of each. Return the loaded tortillas to the oven and bake for an additional 5 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the tostadas from the oven and top each with fresh chopped cilantro and diced tomatoes. Serve immediately to enjoy the perfect combination of crispy, cheesy, savory, and fresh flavors.
Notes
- You can substitute rotisserie chicken with leftover cooked chicken or shredded cooked turkey.
- For a spicier tostada, use a hotter salsa or add jalapeño slices.
- If you prefer flour tortillas, reduce baking time as they can crisp faster and burn easily.
- To make this dish vegetarian, omit chicken and add extra beans or sautéed vegetables.
- Store leftover chicken mixture separately in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake assembled tostadas for 5 minutes or microwave chicken mixture separately.
Keywords: Mexican tostadas, rotisserie chicken, baked tostadas, black beans, corn, Colby Jack cheese, quick Mexican meal, easy dinner
