Mexican Rotisserie Chicken Tostadas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
