Mexican Rotisserie Chicken Tostadas Recipe
Introduction
These Mexican Rotisserie Chicken Tostadas are a quick and flavorful meal perfect for any day of the week. Crispy tortillas piled high with savory chicken, beans, corn, and melted cheese create a satisfying combination. Fresh cilantro and tomatoes add a bright, fresh finish.
Ingredients
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked 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
- Tomatoes
Instructions
- Step 1: Preheat your oven to 450 degrees Fahrenheit. Lay the tortillas on a rimmed baking sheet. Brush both sides of each tortilla with the cooking oil, using a thin, even coat to avoid pooling.
- Step 2: Bake the tortillas for 10 minutes, flipping halfway through and rotating the pan for even cooking. Watch closely to prevent burning as times may vary. If using flour tortillas, reduce baking time.
- Step 3: While tortillas bake, heat a medium-large saucepan over medium heat. Combine chicken, salsa, taco seasoning, corn, and black beans. Cook, stirring occasionally, for about 5 minutes until heated through.
- Step 4: Remove tortillas from the oven once crispy. Spread 1/2 cup of the chicken mixture on each tortilla, then sprinkle 1/4 cup of shredded cheese on top.
- Step 5: Return the assembled tortillas to the oven and bake for 5 more minutes, until the cheese melts and bubbles.
- Step 6: Garnish the hot tostadas with fresh cilantro leaves and diced tomatoes. Serve immediately and enjoy.
Tips & Variations
- For extra crispiness, you can lightly toast the tortillas in a skillet before baking.
- Use rotisserie chicken from your local store to save time and add flavor.
- Swap colby jack cheese for cheddar or Monterey Jack for different taste profiles.
- Add sliced avocado or a dollop of sour cream for creaminess.
Storage
Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep tostadas and toppings separate to prevent sogginess. Reheat chicken mixture on the stove or microwave before assembling fresh tostadas.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well, but they usually need less baking time to crisp up, so watch them closely to avoid burning.
What can I substitute for colby jack cheese?
Cheddar, Monterey Jack, or a Mexican cheese blend are great alternatives that melt well and complement the flavors.
PrintMexican Rotisserie Chicken Tostadas Recipe
These Mexican Rotisserie Chicken Tostadas are a quick and flavorful meal featuring crispy baked corn tortillas topped with a seasoned mixture of shredded chicken, black beans, corn, and salsa, finished with melted colby jack cheese and fresh garnishes. Perfect for a satisfying weeknight dinner or casual get-together.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Tortillas
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil (canola or similar)
Chicken Mixture
- 8.5 ounces canned corn, drained
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans, rinsed and drained
Toppings and Garnish
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves, for garnish
- Tomatoes, diced, for garnish
Instructions
- Prepare and Bake the Tortillas: Preheat your oven to 450°F. Place the corn tortillas on a rimmed baking sheet and brush each side lightly and evenly with cooking oil to ensure crispiness without pooling. Bake the tortillas for 10 minutes, flipping halfway through and rotating the pan to cook evenly. Check every 2 to 3 minutes to prevent burning, as oven times may vary.
- Cook the Chicken Mixture: While the tortillas bake, heat a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans. Stir occasionally and cook until the mixture is heated through, about 5 minutes.
- Assemble and Melt Cheese: After removing the tortillas from the oven, spoon about 1/2 cup of the warm chicken mixture onto each tortilla. Sprinkle each with 1/4 cup shredded colby jack cheese. Return the loaded tortillas to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Once the cheese has melted, remove the tostadas from the oven. Top with fresh cilantro leaves and diced tomatoes for a bright and fresh finish. Serve immediately to enjoy the crispy, cheesy flavors.
Notes
- Use corn tortillas for authentic texture and better crispness; flour tortillas may require shorter baking times.
- Adjust the taco seasoning amount to your preferred spice level.
- Leftover chicken mixture can be refrigerated for up to 3 days and used for other dishes like tacos or burritos.
- For extra crispiness, you can broil the tostadas for 1-2 minutes at the end, watching carefully to prevent burning.
Keywords: Mexican, Tostadas, Rotisserie Chicken, Corn Tortillas, Quick Dinner, Baked Tostadas
