Mexican Rotisserie Chicken Tostadas Recipe
Delicious and easy-to-make Mexican Rotisserie Chicken Tostadas featuring crispy baked corn tortillas topped with a flavorful mixture of shredded rotisserie chicken, black beans, corn, and salsa, finished with melted Colby Jack cheese and fresh garnishes. Perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 tostadas 1x
- Category: Main Course
- Method: Baking and stovetop cooking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Tortillas
- 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 (rotisserie chicken preferred)
- 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°F. Lay the corn tortillas on a rimmed baking sheet. Brush each tortilla evenly with canola oil on both sides, ensuring a thin, shiny coat without pooling. Bake for 10 minutes total, flipping the tortillas halfway through and rotating the pan for even baking. Keep a close watch by checking every 2 to 3 minutes to prevent burning, as oven temperatures vary.
- Cook the Chicken Mixture: While tortillas bake, heat a medium to large saucepan over medium heat. Combine shredded chicken, salsa, taco seasoning mix, drained corn, and rinsed black beans in the pan. Stir occasionally and cook for about 5 minutes until the mixture is heated through and well combined.
- Assemble and Melt Cheese: Remove baked tortillas from the oven. Spoon about 1/2 cup of the warm chicken mixture onto each tortilla. Sprinkle 1/4 cup of shredded Colby Jack cheese evenly on top of each. Return to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove tostadas from the oven and garnish with fresh cilantro leaves and diced tomatoes. Serve immediately for best texture and flavor.
Notes
- For crispier tostadas, bake the tortillas longer at the start until golden brown and firm.
- Use rotisserie chicken for convenience and flavor, but you can substitute with grilled or poached chicken.
- Customize toppings by adding sliced avocado, sour cream, or pickled jalapeños.
- If using flour tortillas, reduce the initial baking time to prevent overcooking.
- Store any leftovers separately (tortillas from toppings) to maintain crispiness.
Nutrition
- Serving Size: 1 tostada
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 45 mg
Keywords: Mexican tostadas, rotisserie chicken recipe, easy Mexican dinner, baked tostadas, chicken tostadas, black bean tostadas
