Description
These Tasty Rotisserie Chicken Tostadas are crispy, cheesy, and packed with bold Tex-Mex flavor. Made with crunchy baked corn tortillas, seasoned rotisserie chicken, beans, corn, and melty Colby Jack cheese, they’re quick, satisfying, and perfect for busy weeknights.
Ingredients
- For the tortillas
- 1 tbsp cooking oil (vegetable or canola)
- 8 corn tortillas (6-inch)
- For the chicken mixture
- 1 1/2 cups shredded rotisserie chicken
- 2 tbsp taco seasoning
- 8.5 oz canned corn, drained
- 15 oz black beans, rinsed and drained
- 8 oz salsa (mild or medium)
- For assembly & toppings
- 2 cups shredded Colby Jack cheese
- Diced tomatoes
- Fresh cilantro, chopped
Instructions
- Preheat oven to 450°F (230°C).
- Place tortillas on a rimmed baking sheet and brush lightly with oil on both sides.
- Bake for about 10 minutes, flipping halfway and rotating pan, until crisp. Watch closely to prevent burning.
- While tortillas bake, heat a saucepan over medium heat. Add shredded chicken, salsa, taco seasoning, corn, and black beans.
- Cook for about 5 minutes, stirring occasionally, until heated through.
- Remove tortillas from oven. Spoon chicken mixture evenly over each tostada.
- Top generously with shredded Colby Jack cheese.
- Return to oven for 3–5 minutes, or until cheese is melted and bubbly.
- Remove from oven and finish with diced tomatoes and fresh cilantro. Serve immediately.
Notes
- Flour tortillas bake faster than corn—reduce time if using.
- Add sour cream, avocado, or hot sauce for extra flavor.
- Great way to use leftover rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican, Tex-Mex