Mexican 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
Scale
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
