Mexican Rotisserie Chicken Tostadas Recipe
This Mexican Rotisserie Chicken Tostadas recipe features crispy corn tortillas topped with tender shredded rotisserie chicken, black beans, corn, salsa, cheese, and fresh vegetables. It’s a quick and flavorful dish perfect for a satisfying lunch or dinner, blending savory, fresh, and spicy elements in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas 1x
- Category: Main Dish
- Method: Toasting and Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Base
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
Chicken Mixture
- 1 1/2 cups cooked chicken, shredded (preferably rotisserie chicken)
- 2 tablespoons taco seasoning mix
Vegetables and Beans
- 8.5 ounces canned corn, drained
- 15 ounces black beans, rinsed and drained
- 8 ounces salsa (store-bought or homemade)
- Fresh cilantro leaves, for garnish
- Tomatoes, diced, for topping
Cheese
- 2 cups shredded Colby Jack cheese
Instructions
- Prepare the tortillas: Heat a skillet over medium heat. Brush both sides of each corn tortilla lightly with cooking oil. Toast tortillas in the skillet until crispy and golden on both sides, about 2-3 minutes per side. Set aside.
- Season the chicken: In a medium bowl, combine the shredded cooked chicken with the taco seasoning mix and salsa. Stir together until the chicken is well coated and flavorful.
- Warm the beans and corn: In a separate pan, heat the black beans and drained corn over medium heat until warmed through, about 5 minutes.
- Assemble the tostadas: Spread a spoonful of the black bean and corn mixture evenly on each crispy tortilla. Next, layer the seasoned shredded chicken on top.
- Add cheese: Sprinkle shredded Colby Jack cheese generously over the chicken layer.
- Melt the cheese: Place the assembled tostadas on a baking sheet and put them under a broiler or in a preheated oven at 375°F (190°C) for 3-5 minutes, just until the cheese melts and bubbles.
- Garnish and serve: Remove the tostadas from the oven. Top with fresh cilantro leaves and diced tomatoes. Serve immediately for the best texture and flavor.
Notes
- For extra flavor, use homemade salsa or spice up store-bought salsa with fresh lime juice and chopped jalapeños.
- To make the tostadas crispier, double-toast the tortillas.
- Leftover rotisserie chicken can be substituted with cooked shredded chicken breast or thigh meat.
- Vegetarian option: omit chicken and increase beans and corn quantities.
- Serve with lime wedges and sour cream or guacamole for added creaminess.
- Store leftovers separately to keep tortillas crispy.
Nutrition
- Serving Size: 1 tostada
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Mexican tostadas, rotisserie chicken recipe, easy Mexican dinner, shredded chicken tostadas, black bean tostadas, corn tostadas
