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
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8 corn tortillas (6-inch size)
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1 tablespoon cooking oil (canola or your favorite)
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8.5 ounces canned corn, drained
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1 1/2 cups cooked rotisserie chicken, shredded
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8 ounces salsa (store-bought or homemade)
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2 tablespoons taco seasoning mix
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15 ounces black beans, rinsed and drained
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2 cups shredded colby jack cheese
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Fresh cilantro leaves, for garnish
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Diced tomatoes, for garnish
Instructions
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Preheat oven to 450°F. Lay tortillas on a rimmed baking sheet and brush both sides lightly with oil.
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Bake tortillas for 10 minutes, flipping halfway and rotating the pan. Check every 2-3 minutes near the end to avoid burning.
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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.
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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.
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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