Name: Mexican Rotisserie Chicken Tostadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 8 corn tortillas (6-inch); 1 tablespoon cooking oil (canola or similar); 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; 2 cups shredded Colby Jack cheese; Fresh cilantro leaves, for topping; Diced tomatoes, for topping

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Crispy, golden tostada shells piled high with warm, seasoned rotisserie chicken, black beans, sweet corn, and melty cheese—finished with fresh cilantro and juicy tomatoes—this is my quick, craveable weeknight dinner that tastes like a fiesta with minimal effort.

Mexican Rotisserie Chicken Tostadas

Why You’ll Love This Recipe

I lean on rotisserie chicken, so I skip long cooking and get dinner done fast.
I bake the tortillas until shatter-crisp, which gives me that irresistible crunch in every bite.
I keep the toppings simple and pantry-friendly, so I can make this any night.
I set out fixings and let everyone build their own—dinner turns into a fun, customizable bar.
I scale easily: I make a few for lunch or a full tray for a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 corn tortillas (6-inch)
1 tablespoon cooking oil (canola or similar)
8.5 ounces canned corn, drained
1 1/2 cups cooked chicken, shredded (rotisserie works perfectly)
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, for topping
Diced tomatoes, for topping

Directions

I heat the oven to 450°F (230°C). I arrange the tortillas on a rimmed baking sheet and brush both sides lightly with oil.
I bake the tortillas for about 10 minutes, flipping halfway through, until they’re deeply golden and crisp. I watch closely toward the end so they don’t over-brown.
While the tortillas bake, I warm a saucepan over medium heat and stir together the shredded chicken, salsa, taco seasoning, corn, and black beans. I cook, stirring occasionally, until hot—about 5 minutes.
I spoon about 1/2 cup of the chicken mixture onto each crisp tortilla and top with roughly 1/4 cup cheese.
I return the loaded tortillas to the oven and bake 5 minutes, until the cheese is melted and bubbly.
I finish with fresh cilantro and diced tomatoes and serve right away while the shells are super crunchy.

Servings and timing

Servings: 4 (makes 8 tostadas; I plan on 2 per adult)
Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: 25–35 minutes

Variations

Street-Corn Style: I mix in a spoonful of mayo, lime juice, chili powder, and cotija instead of some of the Colby Jack for a creamy elote vibe.
Chipotle Kick: I add minced chipotle in adobo to the salsa for smoky heat and finish with pickled red onions.
Salsa Verde Swap: I use salsa verde and Monterey Jack, then top with avocado slices and a squeeze of lime.
Veggie-Forward: I skip the chicken and double the beans and corn, or I add sautéed peppers and onions for fajita flair.
Extra Crunch: I scatter shredded lettuce or thinly sliced cabbage over the melted cheese for a cool, crisp contrast.

storage/reheating

Store: I keep toppings (chicken/beans/corn) in the fridge up to 3 days, and I store the baked tostada shells at room temperature in an airtight container so they stay crisp.
Reheat: I warm the chicken mixture on the stovetop or in the microwave until hot. If the shells soften, I pop them on a baking sheet in a 350°F (175°C) oven for 2–3 minutes to re-crisp.
Make-Ahead: I cook the chicken mixture 1–2 days in advance; at mealtime I bake the shells, assemble, and melt the cheese.

FAQs

Can I use store-bought tostada shells?

I can! When I’m really short on time, I skip baking the tortillas and use ready-made tostada shells; I still warm them for 1–2 minutes to refresh the crunch.

Will flour tortillas work for tostadas?

I don’t recommend them for this recipe—I find corn tortillas bake up much crisper. If I only have flour tortillas, I keep a close eye and bake less time, but the texture will be different.

How spicy is this?

I keep it mild with standard taco seasoning and salsa. If I want heat, I stir in chipotle, hot salsa, or a pinch of cayenne.

What cheese melts best?

I love Colby Jack for creamy melt and mellow flavor. I’ve also had great results with cheddar, Mexican blend, or pepper jack for a little kick.

Can I air-fry the tortillas?

I can. I brush them lightly with oil and air-fry at 375°F (190°C) for 4–6 minutes, flipping halfway, until crispy.

Conclusion

I rely on these Mexican rotisserie chicken tostadas for a fast, crunchy, crowd-pleasing dinner that tastes fresh and festive. With crispy shells, a hearty, well-seasoned filling, and bright toppings, I get maximum flavor with minimal work—my kind of weeknight win.