Description
These Mexican Rotisserie Chicken Tostadas are a quick, flavorful meal featuring crispy baked corn tortillas topped with a delicious mixture of shredded chicken, black beans, corn, and salsa, finished with melted Colby Jack cheese and fresh cilantro and tomatoes for garnish.
Ingredients
Scale
Tortillas
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil (canola oil preferred)
Chicken Mixture
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 8.5 ounces canned corn, drained
- 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 your oven to 450°F. Lay the corn tortillas on a rimmed baking sheet. Brush each tortilla with a thin layer of canola oil on both sides ensuring an even coat without pooling. Bake for 10 minutes, flipping halfway through and rotating the pan for even cooking. Check every 2 to 3 minutes to prevent burning. Note: Flour tortillas may require less baking time.
- 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, about 5 minutes.
- Assemble and Melt Cheese: Remove baked tortillas from oven. Spoon about 1/2 cup of the chicken mixture evenly onto each tortilla. Sprinkle 1/4 cup of shredded Colby Jack cheese on top of each. Return to the oven and bake for 5 additional minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Take the tostadas out of the oven. Garnish each with fresh cilantro leaves and diced tomatoes. Serve immediately for best texture and flavor.
Notes
- Using canola oil helps achieve a crispy texture and neutral flavor on the tortillas.
- Salsa can be store-bought or homemade depending on preference.
- For extra heat, add some chopped jalapeños to the chicken mixture.
- Leftover chicken mixture can be refrigerated for up to 3 days.
- To make this dish vegetarian, substitute cooked chickpeas or additional beans for chicken and ensure the taco seasoning is meat-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: Mexican tostadas, rotisserie chicken, quick dinner, baked tortillas, easy Mexican recipe
