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Mexican Rotisserie Chicken Tostadas Recipe

Mexican Rotisserie Chicken Tostadas Recipe
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★★★★★

5.1 from 26 reviews

A vibrant and flavorful recipe featuring crispy corn tortillas topped with a savory mixture of shredded rotisserie chicken, black beans, corn, and salsa, finished with melted Colby Jack cheese and fresh garnishes. These Mexican Rotisserie Chicken Tostadas are perfect for a quick, satisfying meal with a wonderful mix of textures and bold flavors.

Ingredients

Scale

Tortillas

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

Chicken Mixture

  • 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

Toppings

  • 2 cups shredded Colby Jack cheese
  • Fresh cilantro leaves (to taste)
  • Tomatoes, diced (to taste)

Instructions

  1. Prepare and Bake the Tortillas: Preheat your oven to 450°F (232°C). Place the corn tortillas on a rimmed baking sheet. Brush each tortilla lightly on both sides with cooking oil to create a shiny, thin coating. Bake the tortillas for 10 minutes, flipping them halfway through the cooking time and rotating the pan to ensure even crisping. Keep a close eye to prevent burning, checking every 2 to 3 minutes.
  2. Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Add the shredded rotisserie chicken, salsa, taco seasoning, drained corn, and rinsed black beans to the pan. Stir occasionally and cook the mixture until heated through, about 5 minutes.
  3. Assemble and Melt Cheese: Remove the baked tortillas from the oven. Spoon about 1/2 cup of the warm chicken mixture evenly onto each tortilla. Sprinkle approximately 1/4 cup of shredded Colby Jack cheese over each. Return the loaded tortillas to the oven and bake for an additional 5 minutes until the cheese melts completely and becomes bubbly.
  4. Garnish and Serve: Once the cheese has melted, remove the tostadas from the oven. Top each one with fresh cilantro leaves and diced tomatoes for a fresh, bright finish. Serve immediately to enjoy the crisp texture and melty cheese.

Notes

  • Keep a close watch on the tortillas during baking to prevent burning as oven temperatures and baking sheets vary.
  • For softer tostadas, reduce the baking time slightly or use flour tortillas, which may cook faster.
  • Customize toppings by adding avocado slices, sour cream, or jalapeños for extra flavor.
  • Leftover chicken mixture can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Mexican tostadas, rotisserie chicken recipes, corn tortillas, easy Mexican dinner, shredded chicken tostadas

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