Description
These Mexican Rotisserie Chicken Tostadas are a quick and flavorful meal using shredded rotisserie chicken, corn, black beans, salsa, and shredded cheese on crispy corn tortillas. Perfect for an easy weeknight dinner or casual gathering.
Ingredients
- 1 tbsp cooking oil (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
- 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 topping
Instructions
- Preheat oven to 400°F (200°C). Brush both sides of corn tortillas with cooking oil and bake for 5–7 minutes until crisp.
- In a medium bowl, combine shredded chicken, taco seasoning, drained corn, salsa, and black beans. Mix until evenly combined.
- Spread the chicken mixture evenly over the baked tortillas.
- Top each tostada with shredded colby jack cheese.
- Bake for an additional 5–7 minutes until cheese is melted and bubbly.
- Remove from oven and garnish with chopped cilantro and diced tomatoes.
- Serve immediately and enjoy!
Notes
- For extra heat, add sliced jalapeños or a dash of hot sauce.
- Try using different cheeses like Monterey Jack or a Mexican blend for variation.
- Leftover toppings can be stored separately in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish / Mexican
- Method: Baked
- Cuisine: Mexican