If you’re anything like me, your weeknights often involve a chaotic dash between work emails, soccer practice pickups, and figuring out what’s for dinner that won’t make everyone groan. Enter your new dinner hero: Mexican Rotisserie Chicken Tostadas. It’s the meal you whip up when you’re short on time but still want to serve something packed with flavor, crunch, and just a little hint of “mom’s got it together.”
These tostadas come together fast—thank you, rotisserie chicken—and deliver bold, comforting flavors with every crispy bite. Trust me, this one’s a game-changer.
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Why You’ll Love These Mexican Rotisserie Chicken Tostadas
First off, they hit that sweet spot between easy and irresistible. With pantry staples like canned corn and black beans, plus the genius shortcut of pre-cooked chicken, you can have dinner on the table in about 30 minutes.
They’re also incredibly versatile. Got picky eaters? Let them build their own tostadas. Want to clear out your fridge? Toss in those bell peppers or leftover guac. These tostadas work with you, not against you.
Ingredients You’ll Need
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil (canola or your favorite)
- 8.5 ounces canned corn, drained
- 1 1/2 cups cooked rotisserie chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans, rinsed and drained
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves, for garnish
- Diced tomatoes, for garnish
How To Make Mexican Rotisserie Chicken Tostadas : Step-by-Step
Step 1: Crisp Up Those Tortillas
Preheat your oven to 450°F. Lay your tortillas on a rimmed baking sheet and give them a light brush with oil—just enough to make them shimmer without soaking. Flip and repeat on the other side.
Bake for about 10 minutes, flipping halfway and rotating the pan so they get golden and crispy (but not burnt!). Check every 2-3 minutes near the end—your oven may be a speed demon like mine. Flour tortillas? They might need less time.
Step 2: Warm Up the Good Stuff
While your tortillas are doing their crispy magic, heat a medium to large saucepan over medium heat. Combine your shredded chicken, salsa, taco seasoning, corn, and black beans. Stir occasionally and cook until everything is heated through—about 5 minutes.
Step 3: Stack and Melt
Once your tortillas are baked and golden, spoon about 1/2 cup of the chicken mixture on top of each one. Sprinkle with 1/4 cup of cheese.
Pop them back in the oven for another 5 minutes, or until the cheese is gloriously melted and a little bubbly.
Step 4: Garnish Like a Boss
Pull those beauties from the oven and top with fresh cilantro and diced tomatoes. Serve immediately (because crispy tostadas wait for no one) and bask in the kitchen praise.
Tips for Extra Tostada Magic
- No rotisserie chicken? Leftover grilled chicken or even canned chicken will do in a pinch.
- Make it spicy: Add a few dashes of hot sauce to the chicken mix or top with jalapeño slices.
- Add creaminess: A dollop of sour cream or a few avocado slices take these tostadas to the next level.
A Little Story from My Kitchen
This recipe was born on a Tuesday. Not just any Tuesday, but the kind where everything goes sideways—school pickup was late, the dog tracked mud through the house, and my fridge was giving me serious “what now?” vibes. I spotted a lonely rotisserie chicken and a few tortillas and thought, “Let’s see what happens.” Well, what happened was magic. My kids devoured them. My husband asked if there were more. And I sat back with a happy sigh and a second helping. These tostadas have been a family staple ever since
FAQs About Mexican Rotisserie Chicken Tostadas
Can I use flour tortillas instead of corn?
Sure can! Just keep an eye on them in the oven—flour tortillas can crisp up faster.
How do I store leftovers?
Store the chicken mixture separately from the tortillas to keep everything fresh. When ready to eat, crisp up a new tortilla and reassemble.
Can I make these vegetarian?
Absolutely! Just skip the chicken and double up on the beans and corn—or try adding roasted veggies for extra flair.
One Last Bite…
These Mexican Rotisserie Chicken Tostadas are more than just dinner—they’re your shortcut to sanity on a busy weeknight. Easy, customizable, and oh-so-satisfying, they’re sure to earn a regular spot in your dinner rotation.
What I love most is how these tostadas bring everyone to the table with smiles and full plates. They’re perfect for busy evenings, casual get-togethers, or when you just want to enjoy a low-effort, high-reward kind of meal. And let’s be honest—there’s something about that crunch and melted cheese that just makes the world feel a little brighter. Give them a try this week—you deserve every crispy, cheesy bite!
More Flavorful Dinners to Try Next
Love the crunchy, colorful magic of these tostadas? You’ll adore these other reader-favorite dishes that are just as simple, satisfying, and family-approved:
- Try a lighter yet equally zesty option with these Tex‑Mex Chopped Chicken Salad—perfect for lunch or a breezy dinner.
- Spice up your pasta nights with the creamy, Cajun goodness of Cajun Chicken Fettuccine Alfredo.
- For another quick-fix classic that satisfies every time, check out these flavorful Chicken Street Tacos.
- Need a one-pan wonder that saves dishes and time? Look no further than these Sheet Pan Chicken Pitas with Herby Ranch.
Each recipe brings its own twist to your dinner table—so feel free to click around, get inspired, and keep the chicken magic going!
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Mexican Rotisserie Chicken Tostadas
- Total Time: 30 mins
- Yield: 8 tostadas 1x
Description
These Mexican Rotisserie Chicken Tostadas are the perfect solution for a busy weeknight—crispy tortillas piled high with seasoned chicken, black beans, corn, melty cheese, and all your favorite toppings. Ready in about 30 minutes and full of bold, comforting flavor!
Ingredients
8 corn tortillas (6-inch size)
1 tablespoon cooking oil (canola or your favorite)
8.5 ounces canned corn, drained
1 1/2 cups cooked rotisserie chicken, shredded
8 ounces salsa (store-bought or homemade)
2 tablespoons taco seasoning mix
15 ounces black beans, rinsed and drained
2 cups shredded colby jack cheese
Fresh cilantro leaves, for garnish
Diced tomatoes, for garnish
Instructions
Preheat oven to 450°F. Lay tortillas on a rimmed baking sheet and brush both sides lightly with oil.
Bake tortillas for 10 minutes, flipping halfway and rotating the pan. Check every 2-3 minutes near the end to avoid burning.
Heat chicken mixture: In a saucepan over medium heat, combine shredded chicken, salsa, taco seasoning, corn, and black beans. Stir and cook until heated through, about 5 minutes.
Top and bake again: Spoon about 1/2 cup of the chicken mixture onto each tortilla. Sprinkle with 1/4 cup of cheese. Return to oven and bake for 5 more minutes until cheese is melted and bubbly.
Garnish and serve: Top with cilantro and diced tomatoes. Serve hot with sour cream or lime wedges, if desired.
Notes
Swap in flour tortillas if preferred (reduce baking time).
Want extra heat? Add hot sauce or sliced jalapeños.
Store leftover chicken mixture separately to keep tortillas crispy for reheating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Dinner
- Cuisine: Baked
Nutrition
- Serving Size: 1 Tostada
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 35 mg