Mexican Rotisserie Chicken Tostadas

Delicious and customizable tostadas featuring rotisserie chicken, vibrant salsa, and melted cheese, perfect for gatherings or family dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Dinner

Cuisine: Mexican

Calories: 487

For the Tostadas

8 pieces corn tortillas (6-inch size) Look for fresh tortillas at your local grocery store or try homemade.
1 tablespoon cooking oil (canola or your favorite) This will give your tortillas that gorgeous crunch when baked.
8.5 ounces canned corn, drained This adds sweetness and texture.
1.5 cups cooked rotisserie chicken, shredded Convenient and packed with flavor.
8 ounces salsa (store-bought or homemade) Choose your spice level.
2 tablespoons taco seasoning mix Personalize with your favorite spices.
15 ounces black beans, rinsed and drained A great source of protein and fiber.
2 cups shredded Colby Jack cheese Melts beautifully, consider mixing with other cheeses.
to taste none fresh cilantro leaves, for garnish Adds flavor and color.
to taste none diced tomatoes, for garnish Provides juiciness and freshness.

Preparation

Preheat your oven to 450°F (230°C).
Lay the corn tortillas on a rimmed baking sheet and brush both sides lightly with your chosen cooking oil.
Bake tortillas in the preheated oven for about 10 minutes, flipping them halfway and rotating the pan.
In a saucepan over medium heat, combine shredded chicken, salsa, taco seasoning, corn, and black beans. Stir well and cook until heated through, about 5 minutes.
Spoon approximately 1/2 cup of the chicken mixture onto each tortilla and sprinkle with 1/4 cup of cheese. Return to the oven and bake again for about 5 minutes, until the cheese is melted and bubbly.
Remove from the oven and top with fresh cilantro and diced tomatoes. Serve hot.

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze the chicken mixture separately for up to 2 months.