Mexican Rotisserie Chicken Tostadas (Print Version)
Crispy tostadas layered with shredded chicken, cheese, salsa, black beans, and fresh garnishes.
# Ingredients:
→ Tortillas
01 -
8 corn tortillas, 6-inch diameter
02 -
1 tablespoon cooking oil, such as canola
→ Chicken Mixture
03 -
8.5 ounces canned corn, drained
04 -
1 1/2 cups rotisserie chicken, shredded
05 -
8 ounces salsa
06 -
2 tablespoons taco seasoning mix
07 -
15 ounces black beans, rinsed and drained
→ Toppings
08 -
2 cups colby jack cheese, shredded
09 -
Fresh cilantro leaves
10 -
Tomatoes, diced
# Steps:
01 -
Preheat oven to 450°F. Arrange corn tortillas on a rimmed baking sheet. Brush both sides of each tortilla with a thin, even layer of cooking oil. Bake for 10 minutes, flipping tortillas halfway through and rotating pan for uniform color. Monitor tortillas closely and check every 2–3 minutes to prevent overbaking.
02 -
While tortillas are in the oven, combine shredded rotisserie chicken, salsa, taco seasoning, drained corn, and black beans in a medium saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until heated through.
03 -
Distribute 1/2 cup of the hot chicken mixture onto each baked tortilla. Top uniformly with 1/4 cup shredded colby jack cheese. Return tortillas to the oven and bake for 5 minutes, or until cheese is fully melted and bubbly.
04 -
Remove from oven and finish each tostada with fresh cilantro leaves and a sprinkle of diced tomatoes. Serve immediately while hot and crisp.
# Notes:
01 -
For best results, monitor the tortillas during baking and adjust time if necessary, as baking times vary with oven and pan type.