Mexican Rotisserie Chicken Tostadas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
