Description
Mexican Rotisserie Chicken Tostadas are a fast, flavorful meal made with crispy corn tortillas topped with seasoned shredded chicken, black beans, corn, salsa, and melty cheese. Perfect for busy weeknights or casual gatherings, these tostadas are easy to customize and full of bold Mexican-inspired flavors.
Ingredients
- For the tortillas:
- 1 tbsp cooking oil (vegetable or canola)
- 8 corn tortillas (6-inch)
- For the chicken mixture:
- 2 tbsp taco seasoning
- 1½ cups shredded rotisserie chicken
- 1 (8.5 oz) can corn, drained
- 8 oz salsa (mild or medium)
- 1 (15 oz) can black beans, rinsed and drained
- For assembly & topping:
- 2 cups shredded Colby Jack cheese
- Chopped fresh cilantro
- Diced tomatoes
Instructions
- Heat oil in a skillet over medium heat. Fry corn tortillas one at a time until golden and crispy. Drain on paper towels.
- In a separate skillet, combine shredded chicken and taco seasoning over medium heat.
- Add corn, salsa, and black beans. Stir and cook for 4–5 minutes until heated through.
- Preheat oven to 375°F (190°C).
- Place crispy tortillas on a baking sheet. Spoon chicken mixture evenly onto each tostada.
- Top with shredded Colby Jack cheese.
- Bake for 8–10 minutes until cheese is melted.
- Remove from oven and garnish with diced tomatoes and fresh cilantro before serving.
Notes
- Use store-bought tostada shells to save time.
- Add sour cream, avocado, or hot sauce for extra flavor.
- Best served immediately while tortillas are crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop & Baked
- Cuisine: Mexican