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Mexican Rotisserie Chicken Tostadas Recipe

Mexican Rotisserie Chicken Tostadas Recipe
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★★★★★

5 from 19 reviews

This Mexican Rotisserie Chicken Tostadas recipe features 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. Garnished with fresh cilantro and tomatoes, these tostadas offer a quick, delicious meal packed with vibrant flavors and textures.

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 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
  • Tomatoes, diced, for garnish

Instructions

  1. Prepare and Bake the Tortillas: Preheat your oven to 450 degrees Fahrenheit. Lay the 8 corn tortillas on a rimmed baking sheet. Brush each tortilla with 1 tablespoon of cooking oil, coating both sides evenly without pooling. Bake the tortillas for 10 minutes total, flipping them halfway through and rotating the pan to ensure even cooking. Check them every 2 to 3 minutes to prevent burning, as oven baking times may vary. If using flour tortillas, reduce baking time accordingly.
  2. Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Combine 1 1/2 cups shredded cooked chicken, 8 ounces salsa, 2 tablespoons taco seasoning mix, 8.5 ounces drained canned corn, and 15 ounces rinsed and drained black beans in the pan. Stir occasionally and cook until the mixture is heated through, about 5 minutes.
  3. Assemble and Melt Cheese: After baking, remove tortillas from the oven. Spoon approximately 1/2 cup of the chicken mixture evenly onto each tortilla. Top each with 1/4 cup shredded colby jack cheese. Return the loaded tortillas to the oven and bake for another 5 minutes, until the cheese is melted and bubbly.
  4. Garnish and Serve: Remove the tostadas from the oven and garnish with fresh cilantro leaves and diced tomatoes. Serve immediately while hot and enjoy the crispy, cheesy flavors.

Notes

  • Use fresh corn tortillas for best crispiness; flour tortillas can be used but require less baking time.
  • For a spicier version, add chopped jalapeños or hot sauce to the chicken mixture.
  • Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep tostadas extra crispy, assemble and serve immediately after melting the cheese.
  • Black beans can be replaced with pinto beans if preferred.

Nutrition

Keywords: Mexican tostadas, chicken tostadas, rotisserie chicken recipe, easy Mexican dinner, crispy tostadas, baked tortillas, colby jack cheese tostadas

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