Description
These crispy Mexican rotisserie chicken tostadas are layered with seasoned shredded chicken, black beans, corn, and melty Colby Jack cheese—finished with fresh cilantro and juicy tomatoes for a quick, festive meal.
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
Instructions
- Preheat oven to 450°F (230°C). Arrange corn tortillas on a rimmed baking sheet and brush both sides lightly with oil.
- Bake tortillas for 10 minutes, flipping halfway, until golden and crisp. Watch closely to prevent over-browning.
- In a saucepan over medium heat, stir together shredded chicken, salsa, taco seasoning, corn, and black beans. Cook for about 5 minutes, until heated through.
- Spoon about 1/2 cup of chicken mixture onto each crispy tortilla.
- Top each with approximately 1/4 cup shredded cheese.
- Return tostadas to the oven and bake for another 5 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro and diced tomatoes. Serve immediately while the shells are crispy.
Notes
Use store-bought tostada shells for an even quicker version.
Add chipotle or spicy salsa to increase the heat level.
Top with shredded lettuce or cabbage after baking for added crunch.
Substitute salsa verde and Monterey Jack for a tangy variation.
Make the chicken mixture ahead of time for easy assembly later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 470
- Sugar: 3g
- Sodium: 590mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 75mg