Mexican Rotisserie Chicken Tostadas Recipe
Mexican Rotisserie Chicken Tostadas are crispy baked corn tortillas topped with a flavorful 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 tomatoes, these tostadas make a perfect quick and satisfying Mexican-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Baked 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 shredded chicken (preferably rotisserie chicken)
- 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 your oven to 450°F (232°C). Lay the corn tortillas on a rimmed baking sheet and brush each side with a thin, even coat of canola oil so they appear shiny without any pooling. Bake the tortillas for 10 minutes, flipping them halfway through and rotating the baking sheet occasionally to ensure even cooking. Keep an eye on the tortillas, checking every 2 to 3 minutes to avoid burning, as oven variations may affect baking time.
- Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Add the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans to the pan. Stir occasionally and cook for about 5 minutes until the mixture is heated thoroughly.
- Assemble and Melt Cheese: Remove the baked tortillas from the oven. Spoon about 1/2 cup of the warmed chicken mixture onto each tortilla. Sprinkle 1/4 cup of shredded Colby Jack cheese evenly over the chicken mixture on each tortilla. Return the loaded tortillas to the oven and bake for an additional 5 minutes, or until the cheese is completely melted and bubbly.
- Garnish and Serve: Take the tostadas out of the oven. Top each with fresh cilantro leaves and diced tomatoes to add fresh flavor and color. Serve the tostadas immediately for the best crisp texture and enjoy a deliciously cheesy Mexican meal.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Canola oil or any neutral oil is recommended for brushing the tortillas before baking to achieve crispiness.
- Adjust the amount of taco seasoning to taste for desired spice level.
- Feel free to substitute salsa with homemade salsa verde or red salsa for different flavor profiles.
- To make this gluten-free, ensure that the taco seasoning and salsa are gluten-free certified.
Keywords: Mexican tostadas, rotisserie chicken recipe, baked tostadas, black bean tostadas, quick Mexican dinner
