Mexican Chicken Tostadas Recipe
Introduction
Mexica Chicken Tostadas are a flavorful and crispy meal perfect for a quick dinner or a festive gathering. Combining seasoned chicken, fresh toppings, and melted cheese on baked tortillas, these tostadas deliver satisfying crunch and rich taste in every bite.
Ingredients
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans (rinsed and drained)
- 2 cups shredded Colby Jack cheese
- Fresh cilantro leaves
- Tomatoes
Instructions
- Step 1: Preheat your oven to 450 degrees Fahrenheit. Lay the tortillas on a rimmed baking sheet and brush each side with a thin, even coat of cooking oil. Bake for 10 minutes, flipping and rotating the pan halfway through. Check every 2 to 3 minutes to avoid burning.
- Step 2: While the tortillas bake, heat a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, corn, and black beans. Stir occasionally and cook until heated through, about 5 minutes.
- Step 3: Remove the tortillas from the oven once baked. Spoon about 1/2 cup of the chicken mixture onto each tortilla, then sprinkle with 1/4 cup of shredded cheese. Return the topped tortillas to the oven and bake for an additional 5 minutes until the cheese melts and bubbles.
- Step 4: After baking, garnish each tostada with fresh cilantro leaves and diced tomatoes. Serve immediately for the best taste and texture.
Tips & Variations
- For extra crunch, try double baking the tortillas for a few minutes before adding toppings.
- You can substitute cooked ground beef or turkey for the chicken to vary the protein.
- Add a dollop of sour cream or guacamole on top for creaminess.
- Use flour tortillas if you prefer a softer base, but reduce baking time accordingly.
Storage
Store leftover tostadas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit for 5 to 7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the chicken mixture in advance?
Yes, you can cook the chicken mixture ahead of time and refrigerate it for up to 2 days. Reheat it gently on the stovetop before assembling the tostadas.
What can I use if I don’t have Colby Jack cheese?
Cheddar, Monterey Jack, or a Mexican cheese blend are great alternatives that melt well and complement the flavors nicely.
PrintMexican Chicken Tostadas Recipe
These Mexican Chicken Tostadas are a deliciously crispy and cheesy treat featuring baked corn tortillas topped with a savory mixture of chicken, black beans, corn, salsa, and taco seasoning. Finished with melted colby jack cheese and fresh cilantro and tomatoes, they make a perfect flavorful meal full of vibrant textures and colors.
- 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 (canola oil recommended)
Chicken Mixture
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans (rinsed and drained)
Toppings
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves (for garnish)
- Tomatoes, diced (for garnish)
Instructions
- Prepare and Bake the Tortillas: Preheat your oven to 450 degrees Fahrenheit. Lay the 8 corn tortillas on a rimmed baking sheet. Brush each tortilla on both sides with a thin, even coat of canola oil so they appear shiny without pooling. Bake the tortillas for 10 minutes, flipping them halfway through and rotating the pan for even cooking. Check every 2 to 3 minutes to avoid burning as oven temperatures can vary. If using flour tortillas, reduce baking time accordingly.
- Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans in the pan. Cook the mixture, stirring occasionally until heated through, about 5 minutes.
- Assemble and Melt Cheese: Once the tortillas have baked crisp, remove them from the oven. Spoon about 1/2 cup of the warm chicken mixture onto each tortilla, then sprinkle with 1/4 cup of shredded colby jack cheese. Return the loaded tortillas to the oven and bake for an additional 5 minutes or until the cheese is completely melted and bubbly.
- Garnish and Serve: Remove the tostadas from the oven and top with fresh cilantro leaves and diced tomatoes. Serve immediately to enjoy the crispy texture combined with warm savory toppings and fresh garnishes.
Notes
- Use corn tortillas for authentic flavor and texture, but flour tortillas can be substituted; adjust baking time if using flour tortillas.
- Ensure tortillas are brushed lightly with oil to achieve crispness without sogginess.
- The chicken mixture can be customized with different types of salsa or additional spices for variation.
- For added heat, sprinkle with chopped jalapeños or hot sauce before serving.
- Leftover tostadas can be refrigerated and reheated in a hot oven to maintain crispiness.
Keywords: Mexican Chicken Tostadas, baked tostadas, chicken tostadas recipe, easy Mexican dinner, crispy corn tortillas, cheesy tostadas, black bean chicken tostadas
