Mexican Rotisserie Chicken Tostadas Recipe

Introduction

These Mexican Rotisserie Chicken Tostadas offer a delightful combination of crispy tortillas, flavorful chicken, and melted cheese. Perfect for a quick weeknight meal, they bring vibrant colors and bold tastes to your table in under 30 minutes.

Ingredients

• 8 corn tortillas (6-inch size)
• 1 tablespoon cooking oil
• 8.5 ounces canned corn (drained)
• 1 1/2 cups cooked chicken, shredded
• 8 ounces salsa (store-bought or homemade)
• 2 tablespoons taco seasoning mix
• 15 ounces black beans (rinsed and drained)
• 2 cups shredded colby jack cheese
• Fresh cilantro leaves
• Tomatoes, diced

Instructions

1. Step 1: Preheat your oven to 450 degrees Fahrenheit. Lay the tortillas on a rimmed baking sheet and brush each side lightly with cooking oil. Bake for 10 minutes, flipping halfway through and rotating the pan for even crispness. Watch closely to prevent burning.
2. Step 2: While tortillas bake, heat a saucepan over medium heat. Combine shredded chicken, salsa, taco seasoning, corn, and black beans. Stir occasionally and cook until heated through, about 5 minutes.
3. Step 3: Remove baked tortillas from the oven. Spoon about 1/2 cup of the chicken mixture onto each tortilla, then sprinkle 1/4 cup of shredded cheese on top. Return to the oven and bake for another 5 minutes until the cheese melts and bubbles.
4. Step 4: Remove tostadas from the oven and garnish with fresh cilantro leaves and diced tomatoes. Serve immediately while warm and crispy.

Tips & Variations

• For extra crunch, briefly broil the tostadas after adding cheese instead of baking. Keep a close eye to avoid burning.
• Substitute rotisserie chicken with cooked shredded turkey or grilled vegetables for a vegetarian option.
• Use flour tortillas for a softer tostada; reduce baking time accordingly to avoid over-crisping.
• Add a dollop of sour cream or guacamole on top for extra creaminess and flavor.

Storage

Store any leftover chicken mixture and tostada shells separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken mixture on the stovetop and crisp the tortillas in a skillet or oven before assembling. Assembled tostadas are best served fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tostadas ahead of time?

It’s best to prepare the components in advance but assemble just before serving to keep the tortillas crisp and cheese perfectly melted.

What can I use instead of canned corn and black beans?

You can substitute with frozen corn and cooked pinto beans or kidney beans. Just make sure they are thawed and drained accordingly before using.

Mexican Rotisserie Chicken Tostadas Recipe

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★★★★★

4.5 from 61 reviews

This Mexican Rotisserie Chicken Tostadas recipe features crispy baked corn tortillas topped with a savory mixture of shredded rotisserie chicken, seasoned black beans, corn, and salsa. Finished with melted colby jack cheese and garnished with fresh cilantro and tomatoes, these tostadas offer a quick, flavorful meal that balances textures and authentic Mexican flavors.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 tostadas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortillas

• 8 corn tortillas (6-inch size)
• 1 tablespoon cooking oil (canola oil recommended)

Chicken Mixture

• 8.5 ounces canned corn, drained
• 1 1/2 cups cooked chicken, shredded (rotisserie chicken preferred)
• 8 ounces salsa (store-bought or homemade)
• 2 tablespoons taco seasoning mix
• 15 ounces black beans, rinsed and drained

Toppings

• 2 cups shredded colby jack cheese
• Fresh cilantro leaves, for garnish
• Tomatoes, diced, for garnish

Instructions

1. Prepare and Bake the Tortillas: Preheat the oven to 450°F (232°C). Lay the corn tortillas on a rimmed baking sheet and brush each side lightly with canola oil until shiny but not pooling. Bake the tortillas for 10 minutes, flipping them halfway through and rotating the pan to ensure even cooking. Monitor the tortillas every 2 to 3 minutes to prevent burning, as oven temperatures may vary.
2. 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 black beans. Stir occasionally and cook until heated through, approximately 5 minutes.
3. Assemble and Melt Cheese: Once the tortillas are baked and crispy, remove from the oven. Spoon about 1/2 cup of the warm chicken mixture onto each tortilla. Sprinkle 1/4 cup of shredded colby jack cheese on top of the chicken layer. Return the loaded tortillas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
4. Garnish and Serve: Remove the tostadas from the oven and garnish with fresh cilantro leaves and diced tomatoes. Serve immediately to enjoy the crispy textures and melty cheesy goodness.

Notes

• Use corn tortillas for authentic texture and flavor; flour tortillas will require less baking time.
• To avoid sogginess, ensure tortillas are brushed lightly with oil and baked until crisp.
• Leftover chicken mixture can be refrigerated for up to 3 days and reheated before assembling tostadas.
• Customize toppings with avocado slices, sour cream, or jalapeños for extra flavor.

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