Description
This Mexican Rotisserie Chicken Tostadas recipe features crispy baked corn tortillas topped with a flavorful mixture of shredded chicken, black beans, corn, salsa, and taco seasoning, all melted under a blanket of gooey Colby Jack cheese. Garnished with fresh cilantro and tomatoes, these tostadas make a satisfying and easy-to-make meal inspired by authentic Mexican flavors.
Ingredients
Scale
Tortillas
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil (canola or similar)
Chicken Mixture
- 8.5 ounces canned corn, drained
- 1 1/2 cups cooked rotisserie chicken, shredded
- 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
- 1–2 medium tomatoes, diced, for garnish
Instructions
- Preheat and Prepare Tortillas: Preheat your oven to 450°F (230°C). Lay the 8 corn tortillas flat on a rimmed baking sheet. Using a pastry brush, lightly coat one side of each tortilla with the cooking oil until shiny but not pooling. Flip and repeat the oiling on the other side.
- Bake Tortillas: Place the tortillas in the oven and bake for about 10 minutes total, flipping halfway through and rotating the baking sheet to ensure even crispiness. Check every 2 to 3 minutes to prevent burning, adjusting time as needed depending on your oven. The tortillas should be crisp but not burnt.
- Cook Chicken Mixture: While tortillas bake, heat a medium to large saucepan over medium heat. Add shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans. Stir occasionally and cook for about 5 minutes until the mixture is heated through and flavors meld.
- Assemble Tostadas: Remove the tortillas from the oven once crisp. Spoon approximately 1/2 cup of the warm chicken mixture evenly onto each tortilla. Sprinkle about 1/4 cup of shredded Colby Jack cheese on top of each.
- Melt Cheese: Return the assembled tostadas to the oven and bake for an additional 5 minutes, or until the cheese is thoroughly melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the tostadas from the oven and immediately top with fresh cilantro leaves and diced tomatoes for added freshness and color. Serve hot and enjoy immediately for best texture and flavor.
Notes
- Use corn tortillas for authentic flavor and crispiness; flour tortillas can be used but reduce baking time to prevent overcooking.
- If using leftover cooked chicken instead of rotisserie, ensure it is shredded finely for better texture.
- Adjust the amount of taco seasoning and salsa based on your spice preference and salsa type.
- For extra heat, add sliced jalapeños or a sprinkle of chili flakes on top before serving.
- To make the dish vegetarian, omit the chicken and add extra beans or grilled vegetables.
- The tostadas are best eaten fresh to maintain crispiness; leftovers can be reheated but may lose some crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, stovetop cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: Mexican tostadas, rotisserie chicken recipes, easy Mexican dinner, baked tostadas, black beans, corn tortillas, Colby Jack cheese
