Description
Mexican Rotisserie Chicken Tostadas are a quick and flavorful meal using shredded rotisserie chicken, corn, black beans, salsa, and crisp tortillas. Topped with fresh cilantro, diced tomatoes, and melted Colby Jack cheese for an easy family-friendly dinner.
Ingredients
- 1 tbsp cooking oil (vegetable or canola)
- 8 corn tortillas (6 inch)
- 2 tbsp taco seasoning
- 1½ cups shredded rotisserie chicken
- 8.5 oz can corn, drained
- 8 oz salsa (mild or medium)
- 15 oz can black beans, rinsed and drained
- Chopped fresh cilantro, for topping
- 2 cups shredded Colby Jack cheese
- Diced tomatoes, for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly brush corn tortillas with cooking oil and bake for 5–7 minutes until slightly crisp.
- In a bowl, combine shredded chicken, taco seasoning, corn, black beans, and salsa.
- Top each baked tortilla with the chicken mixture.
- Sprinkle shredded Colby Jack cheese over each tostada.
- Bake for another 5–7 minutes until cheese melts.
- Remove from oven and garnish with chopped cilantro and diced tomatoes.
- Serve immediately.
Notes
- Use rotisserie chicken for quick assembly.
- Add avocado slices or sour cream for extra creaminess.
- Leftovers can be stored separately in the fridge for 1–2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Baked
- Cuisine: Mexican