Print

Mexican Rotisserie Chicken Tostadas Recipe

Mexican Rotisserie Chicken Tostadas Recipe
Print Recipe

★★★★★

5.1 from 12 reviews

These Mexican Rotisserie Chicken Tostadas are crispy corn tortillas topped with a flavorful mix of shredded chicken, black beans, corn, salsa, and melted Colby Jack cheese, garnished with fresh cilantro and tomatoes. Perfect for a quick and satisfying meal with a delicious blend of Tex-Mex flavors.

Ingredients

Scale

For the Tostadas

  • 8 corn tortillas (6-inch size)
  • 1 tablespoon cooking oil (canola or other neutral oil)

For the Chicken Mixture

  • 1 1/2 cups cooked rotisserie chicken, shredded
  • 8.5 ounces canned corn, drained
  • 15 ounces black beans, rinsed and drained
  • 8 ounces salsa (store-bought or homemade)
  • 2 tablespoons taco seasoning mix

For the Toppings

  • 2 cups shredded Colby Jack cheese
  • Fresh cilantro leaves, for garnish
  • 2 medium tomatoes, diced, for garnish

Instructions

  1. Prepare and Bake the Tortillas: Preheat your oven to 450 degrees Fahrenheit. Lay the 8 corn tortillas flat on a rimmed baking sheet. Brush each tortilla evenly with cooking oil on both sides, making sure not to pool the oil. Bake the tortillas for 10 minutes total, flipping them halfway through and rotating the pan for even crisping. Check every 2-3 minutes to avoid burning. The tortillas should be crispy and golden.
  2. 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 for about 5 minutes, until the mixture is heated through and flavors meld.
  3. Assemble and Melt Cheese: Remove the baked tortillas from the oven. Spoon about 1/2 cup of the chicken mixture onto each tortilla. Sprinkle 1/4 cup shredded Colby Jack cheese evenly over each. Return the tortillas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  4. Garnish and Serve: Remove the cheesy tostadas from the oven. Top each with fresh cilantro leaves and diced tomatoes for a fresh and vibrant finish. Serve immediately and enjoy your crispy, cheesy Mexican tostadas.

Notes

  • You can substitute flour tortillas, but reduce baking time to avoid over-browning.
  • For a spicier kick, add jalapeños or hot sauce to the chicken mixture.
  • Leftover chicken mixture can be stored in the fridge for up to 3 days.
  • To make this recipe vegetarian, substitute the chicken with extra beans or a plant-based chicken alternative and ensure the taco seasoning is vegetarian-friendly.
  • Use fresh homemade salsa for best flavor, or any quality store-bought option.

Nutrition

Keywords: Mexican, Rotisserie Chicken, Tostadas, Easy Dinner, Tex-Mex, Chicken Tostadas, Quick Meal

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