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Mexican Rotisserie Chicken Tostadas Recipe

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4 from 50 reviews

These Mexican Rotisserie Chicken Tostadas feature crispy baked corn tortillas topped with a savory mixture of shredded rotisserie chicken, black beans, corn, and salsa, all seasoned with taco spices and melted colby jack cheese. Finished with fresh cilantro and diced tomatoes, these tostadas are an easy, flavorful meal perfect for a quick weeknight dinner or festive gathering.

  • Total Time: 25 minutes
  • Yield: 8 tostadas

Ingredients

For the tortillas:

  • 1 tbsp cooking oil (vegetable or canola)
  • 8 corn tortillas (6 inch)

For the chicken mixture:

  • 1 1/2 cups shredded rotisserie chicken
  • 2 tbsp taco seasoning
  • 8.5 oz can corn (drained well)
  • 15 oz can black beans (rinsed and drained thoroughly)
  • 8 oz salsa (mild or medium)

For the assembly and topping:

  • 2 cups shredded colby jack cheese (preferably shredded from block)
  • Chopped fresh cilantro (for garnish)
  • Diced tomatoes (for garnish)

Instructions

  1. Prepare and Bake the Tortillas: Preheat your oven to 450°F (232°C). Lay the 8 corn tortillas flat on a rimmed baking sheet. Brush each side of the tortillas lightly and evenly with 1 tablespoon cooking oil, ensuring they appear shiny without pools of oil. Bake the tortillas for 10 minutes, flipping them halfway through and rotating the pan to promote even cooking. Watch closely to avoid burning, checking every 2-3 minutes as baking times can vary by oven. This results in crispy tostada shells.
  2. Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Add the shredded rotisserie chicken, 8 oz salsa, 2 tablespoons taco seasoning, drained corn, and rinsed black beans. Stir occasionally and cook until the mixture is heated through, about 5 minutes, allowing flavors to meld.
  3. Assemble and Melt Cheese: Remove baked tortillas from the oven. Spoon about 1/2 cup of the hot chicken mixture evenly onto each tortilla. Sprinkle approximately 1/4 cup shredded colby jack cheese on top of the chicken mixture for each tostada. Return the loaded tortillas to the oven and bake for an additional 5 minutes until the cheese is fully melted and bubbly.
  4. Garnish and Serve: Take the tostadas out of the oven and top with freshly chopped cilantro and diced tomatoes for a burst of freshness. Serve immediately while the cheese is warm and the shells remain crisp for the best texture and taste.

Notes

  • Monitor tortillas carefully during baking to avoid burning as oven temperatures and pans can affect cooking time.
  • Using shredded rotisserie chicken saves time and adds flavor, but you can substitute with cooked shredded chicken breast.
  • For a spicier version, use medium or hot salsa and consider adding jalapeños.
  • Flour tortillas may require a shorter baking time and may not be as crispy as corn tortillas.
  • For extra crunch, you can lightly toast the tortillas in a dry skillet before baking.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://flavorhug.com/mexican-rotisserie-chicken-tostadas-recipe/