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Mexican Rotisserie Chicken Tostadas Recipe

Mexican Rotisserie Chicken Tostadas Recipe
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★★★★★

5.2 from 5 reviews

Mexican Rotisserie Chicken Tostadas are crispy baked corn tortillas topped with a flavorful mixture of shredded rotisserie chicken, salsa, black beans, corn, and taco seasoning, finished with melted colby jack cheese and fresh garnishes like cilantro and tomatoes. This quick and easy recipe delivers a satisfying combination of textures and authentic Mexican-inspired flavors perfect for a weeknight dinner or casual gathering.

Ingredients

Scale

Tortillas and Oil

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

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

Toppings and Garnishes

  • 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°F (232°C). Lay the 8 corn tortillas on a rimmed baking sheet in a single layer. Brush one side of each tortilla with a thin, even coat of cooking oil so that the surface appears shiny without pooling. Flip the tortillas and brush the other sides as well. Bake them in the preheated oven for about 10 minutes, flipping them halfway through and rotating the pan for even cooking. Check every 2 to 3 minutes to make sure tortillas do not burn, adjusting baking time as needed.
  2. Cook the Chicken Mixture: While the tortillas bake, place a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans in the pan. Stir occasionally and cook until the mixture is heated through, approximately 5 minutes. This allows the flavors to meld and the mixture to warm thoroughly.
  3. Assemble and Melt Cheese: After the tortillas have finished baking the first time, remove them from the oven. Spoon about 1/2 cup of the warm chicken mixture evenly over each tortilla. Then sprinkle approximately 1/4 cup of shredded Colby Jack cheese on top of the chicken layer. Return the assembled tostadas to the oven and bake for an additional 5 minutes, or until the cheese melts completely and bubbles lightly.
  4. Garnish and Serve: Once the cheese is melted, remove the tostadas from the oven. Garnish each one with fresh cilantro leaves and diced tomatoes for a bright, fresh contrast to the cheesy, savory toppings. Serve immediately to enjoy the combination of crisp tortillas and warm, flavorful toppings.

Notes

  • Use corn tortillas for authentic tostada texture and better crispness; flour tortillas are softer and require less baking time if preferred.
  • Keep a close eye on tortillas during baking to avoid burning, as ovens vary in heat distribution and timing.
  • You can substitute rotisserie chicken with leftover cooked chicken or shredded cooked chicken breast.
  • Adjust taco seasoning quantity to taste or use homemade taco seasoning for full control over spices.
  • For added heat, consider garnishing with jalapeño slices or a drizzle of hot sauce.
  • Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh for optimal crispness.

Nutrition

Keywords: tostadas, rotisserie chicken, Mexican recipe, crispy tortillas, quick dinner, black beans, corn, taco seasoning

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