Mexican Rotisserie Chicken Tostadas Recipe

Introduction

These Mexican Rotisserie Chicken Tostadas are a quick and flavorful way to enjoy a crispy tortilla topped with savory shredded chicken, black beans, and melted cheese. They come together easily using rotisserie chicken and pantry staples for a satisfying meal any day of the week.

Ingredients

• 1 tbsp cooking oil (like vegetable or canola)
• 8 corn tortillas (6 inch)
• 1 1/2 cups shredded chicken (from rotisserie chicken)
• 2 tbsp taco seasoning
• 8.5 oz can corn (drained well)
• 8 oz salsa (mild or medium)
• 15 oz can black beans (rinsed and drained)
• 2 cups shredded colby jack cheese
• Chopped fresh cilantro (for garnish)
• Diced tomatoes (for garnish)

Instructions

1. Step 1: Preheat your oven to 450 degrees Fahrenheit. Lay the tortillas on a rimmed baking sheet and brush each side lightly with the cooking oil. Bake for about 10 minutes, flipping halfway through and rotating the pan to ensure even crisping. Keep a close eye to prevent burning.
2. Step 2: While the tortillas bake, combine shredded chicken, salsa, taco seasoning, drained corn, and black beans in a medium to large saucepan over medium heat. Cook, stirring occasionally, until the mixture is heated through, about 5 minutes.
3. Step 3: Remove the baked tortillas from the oven. Spoon about 1/2 cup of the chicken mixture evenly onto each tortilla, then sprinkle with 1/4 cup shredded colby jack cheese. Return the tostadas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
4. Step 4: Take the tostadas out of the oven and garnish with fresh cilantro and diced tomatoes. Serve immediately to enjoy the perfect combination of crispy, cheesy, and flavorful toppings.

Tips & Variations

• For extra crunch, brush the tortillas with oil and bake them until very crispy before adding toppings.
• Feel free to substitute colby jack cheese with cheddar or a Mexican cheese blend for different flavors.
• Use mild or spicy salsa depending on your heat preference, or try a homemade salsa for freshness.
• Add a dollop of sour cream or a squeeze of fresh lime juice for extra zest.
• For a vegetarian version, omit the chicken and add extra beans and vegetables like bell peppers or onions.

Storage

Store leftover tostada components separately for best texture. Keep the chicken mixture in an airtight container in the refrigerator for up to 3 days. Tortillas are best consumed fresh but can be stored wrapped in foil at room temperature for a day. Reheat the chicken mixture on the stove and crisp tortillas briefly in a hot pan or oven before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn?

Yes, but note that flour tortillas tend to be softer and may require less baking time to become crispy. Watch carefully while baking to avoid burning.

What type of rotisserie chicken works best?

Any pre-cooked rotisserie chicken works well. Using white or dark meat is a matter of personal preference. Shred the meat finely for even distribution on the tostadas.

Mexican Rotisserie Chicken Tostadas Recipe

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★★★★★

4.4 from 143 reviews

This Mexican Rotisserie Chicken Tostadas recipe features crispy baked corn tortillas topped with a savory mixture of shredded rotisserie chicken, black beans, corn, and salsa, all seasoned with taco seasoning. The tostadas are finished with melted Colby Jack cheese, fresh cilantro, and diced tomatoes for a flavorful, easy-to-make meal perfect for lunch or dinner.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 tostadas 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Tortillas:

• 1 tbsp cooking oil (vegetable or canola)
• 8 corn tortillas (6 inch)

For the Chicken Mixture:

• 1 1/2 cups shredded rotisserie chicken
• 2 tbsp taco seasoning
• 8.5 oz can corn, drained
• 8 oz salsa (mild or medium)
• 15 oz can black beans, rinsed and drained

For the Assembly and Topping:

• 2 cups shredded Colby Jack cheese
• Chopped fresh cilantro
• Diced tomatoes

Instructions

1. Prepare and Bake the Tortillas: Preheat your oven to 450°F. Lay the corn tortillas on a rimmed baking sheet and brush both sides evenly with cooking oil. Bake them for about 10 minutes, flipping tortillas halfway through and rotating the pan to ensure even cooking. Keep a close watch every 2-3 minutes to prevent burning, adjusting time if using different tortillas.
2. Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Add shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans to the pan. Stir occasionally and cook for about 5 minutes until the mixture is heated through.
3. Assemble and Melt Cheese: Remove baked tortillas from the oven. Spoon approximately 1/2 cup of the warm chicken mixture onto each tortilla. Top each with 1/4 cup shredded Colby Jack cheese. Return the loaded tortillas to the oven and bake for an additional 5 minutes or until the cheese has melted and become bubbly.
4. Garnish and Serve: Remove the tostadas from the oven and garnish each with chopped fresh cilantro leaves and diced tomatoes. Serve immediately to enjoy the crispy, cheesy Mexican tostadas.

Notes

• Watch the tortillas carefully while baking, as cooking times can vary by oven and tortilla type.
• If using flour tortillas instead of corn, reduce the baking time to prevent them from becoming too crispy or burnt.
• Use rotisserie chicken for convenience, but leftover cooked chicken works well too.
• Adjust salsa heat level to your preference (mild, medium, or hot).
• For extra flavor, consider adding a squeeze of lime or a dollop of sour cream when serving.

Keywords: Mexican tostadas, rotisserie chicken, baked tortillas, black beans, corn, taco seasoning, Colby Jack cheese, easy Mexican dinner