Mexican Rotisserie Chicken Tostadas Recipe

Introduction

These Mexican Rotisserie Chicken Tostadas are a quick and flavorful way to enjoy a classic dish. Crispy tortillas topped with a savory mixture of shredded chicken, beans, and corn, then melted cheese and fresh garnishes make for a satisfying meal perfect for any day of the week.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 450°F. Lay the corn tortillas on a rimmed baking sheet and brush both sides with cooking oil, ensuring an even, thin coat. Bake for 10 minutes, flipping and rotating the tortillas halfway through. Check every 2 to 3 minutes to prevent burning.
2. Step 2: While the tortillas bake, combine shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans in a medium to large saucepan over medium heat. Stir occasionally and cook until heated through, about 5 minutes.
3. Step 3: Remove the baked tortillas from the oven. Spoon about 1/2 cup of the chicken mixture onto each tortilla, then sprinkle 1/4 cup of shredded Colby Jack cheese on top. Return to the oven and bake for an additional 5 minutes, until the cheese melts and bubbles.
4. Step 4: Take the tostadas out of the oven and garnish with chopped fresh cilantro and diced tomatoes. Serve immediately for the best crunch and flavor.

Tips & Variations

• For extra crispiness, you can double bake the tortillas before adding toppings.
• Substitute Colby Jack with sharp cheddar or Monterey Jack cheese for different flavor profiles.
• If you prefer flour tortillas, reduce baking time as they cook faster and can become too crispy otherwise.
• Add a squeeze of fresh lime juice over the toppings right before serving for a bright, fresh taste.

Storage

Store leftover chicken mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken mixture on the stove and crisp the tortillas in a hot oven or skillet. Assemble and melt the cheese again before serving to enjoy the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, using corn tortillas ensures the recipe is gluten-free. Just double-check that your taco seasoning and salsa do not contain gluten ingredients.

What can I use instead of rotisserie chicken?

Cooked shredded chicken breast or thighs work well as substitutes. You can also use canned or leftover cooked chicken to save time.

Mexican Rotisserie Chicken Tostadas Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

These Mexican Rotisserie Chicken Tostadas are a quick and flavorful meal featuring crispy baked corn tortillas topped with a zesty mixture of shredded rotisserie chicken, black beans, corn, salsa, and taco seasoning. Finished with melted colby jack cheese and fresh garnishes, these tostadas deliver vibrant textures and classic Mexican-inspired flavors perfect for a weeknight dinner or casual gathering.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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:

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

For Assembly and Topping:

• Chopped fresh cilantro
• 2 cups shredded colby jack cheese
• Diced tomatoes

Instructions

1. Prepare and Bake the Tortillas: Preheat your oven to 450°F. Brush both sides of each corn tortilla with cooking oil evenly, then arrange on a rimmed baking sheet. Bake for 10 minutes total, flipping halfway through and rotating the pan to ensure even crisping. Watch carefully every 2-3 minutes to prevent burning, removing when crispy and golden.
2. Cook the Chicken Mixture: While tortillas bake, heat a medium to large saucepan over medium heat. Combine shredded chicken, salsa, taco seasoning, drained corn, and black beans in the pan. Stir occasionally and cook for about 5 minutes until heated through and flavors meld.
3. Assemble and Melt Cheese: Once tortillas are crispy, remove from the oven. Spoon 1/2 cup of the chicken mixture onto each tortilla, then sprinkle about 1/4 cup shredded colby jack cheese on top. Return to the oven and bake for an additional 5 minutes or until cheese is melted and bubbly.
4. Garnish and Serve: Remove the tostadas from the oven and garnish with chopped fresh cilantro leaves and diced tomatoes. Serve immediately to enjoy the crispy texture and warm, cheesy toppings.

Notes

• Use fresh corn tortillas for the best texture; if using flour tortillas, reduce baking time to prevent burning.
• Taco seasoning can be store-bought or homemade depending on preference.
• For a spicier version, opt for medium salsa or add sliced jalapeños as a topping.
• Leftover chicken mixture keeps well for up to 3 days refrigerated and can be reheated on stovetop.
• Ensure to rinse and drain canned black beans thoroughly to reduce excess sodium and improve texture.

Keywords: Mexican tostadas, rotisserie chicken recipe, baked tostadas, easy Mexican dinner, chicken black bean corn tostadas