mexican rotisserie chicken tostadas

Crispy Mexican rotisserie chicken tostadas bring together the best of convenience and fresh flavor These are the answer for busy nights when you crave something tasty and crunchy but refuse to settle for takeout I love making these with leftover rotisserie chicken because the meal comes together fast and every bite bursts with satisfying toppings

This recipe turned into my go to for lazy Sundays after I'd bought one too many store rotisserie chickens My nieces started calling them "awesome cheese boats" and now it's our ritual game night dinner

Ingredients

• Corn tortillas: pick the freshest stack you can find the classic hearty crunch starts here
• Cooking oil: neutral oils like canola help the tortillas puff and crisp while baking
• Canned corn: the sweetness brings out the other flavors I prefer shoepeg or white corn for extra pop
• Cooked chicken: rotisserie chicken keeps this easy try to get one with savory seasoning
• Salsa: choose your favorite jarred or homemade I love using smoky chipotle for more depth
• Taco seasoning: this shortcut amplifies the flavors look for a mix with minimal salt for better control
• Black beans: rinsed and drained look for beans that are whole and shiny avoid mushy ones
• Colby jack cheese: freshly shredded from the block melts better than prebagged
• Fresh cilantro leaves: make sure the bunch is bright and not wilted for vibrant garnish
• Tomatoes: choose firm ripened tomatoes or even grape tomatoes for the freshest burst
• Optional toppings: add sliced jalapeños or avocado slices on top for a bold twist

Step-by-Step Instructions

Prepare and Bake the Tortillas:

Preheat your oven to four hundred fifty degrees Fahrenheit Arrange the corn tortillas in a single layer on a rimmed baking sheet Brush both sides with a light coating of oil until shiny Place the sheet in the oven and bake for ten minutes flipping tortillas and rotating the pan at the halfway mark Check every two to three minutes near the end to avoid burnt edges If you use flour tortillas watch closely as they crisp even faster

Cook the Chicken Mixture:

While the tortillas bake set a saucepan over medium heat Add shredded chicken drained corn salsa taco seasoning and black beans Gently stir everything together and heat for about five minutes until the mixture is steamy and well combined

Assemble and Melt Cheese:

Remove the hot tortillas from the oven Top each with about half a cup of the chicken mixture Spread the filling toward the edge but not over Next layer on a quarter cup of shredded cheese per tortilla Pop the topped tortillas back into the oven Bake for five minutes just until the cheese is melty and bubbling

Garnish and Serve:

Take the cheesy tostadas out of the oven Top with plenty of fresh cilantro and diced tomatoes Serve hot and enjoy immediately for the perfect crunch

A great way to use up leftover rotisserie chicken The sweet corn is my secret favorite Each time I open a can the smell takes me back to making tostadas for my husband after our first trip to Mexico Now he swears this is the only way he'll eat leftover chicken There is something special about transforming humble ingredients into a crispy dinner

Storage Tips

If you have leftovers store the chicken and bean mixture separately in an airtight container in the fridge Tortillas are best stored at room temperature in a paper towel lined bag To reheat build the tostadas fresh and pop them in the oven for a few minutes for the best crunch Never microwave assembled tostadas or you lose that magical crisp texture

Smart Ingredient Swaps

No rotisserie chicken Substitute any cooked shredded chicken or even leftover turkey For a vegetarian version skip the chicken and double up on beans and sautéed peppers You can use pepper jack or cheddar if colby jack is not available Add pickled onions or hot sauce for extra punch

How to Serve

These tostadas are wonderful laid out on a big platter with bowls of extra toppings Think creamy avocado tangy sour cream pickled jalapeños and shredded lettuce I always make a quick lime crema as a drizzle It turns dinner into a build your own fiesta

Where Tostadas Come From

Tostadas have long roots in Mexican cuisine They started as a clever way to use up stale tortillas by frying or baking until crisp Then they became a platform for endless toppings every region of Mexico has its own variation Rotisserie chicken adds a modern shortcut but the spirit is still classic

Let kids help assemble their own tostadas they love getting hands on and picking toppings

Recipe Q&A

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas work, but keep an eye on them during baking as they brown faster than corn.

→ How can I make this spicier?

Add diced jalapeños, extra taco seasoning, or spicy salsa to the chicken mixture for more heat.

→ Which other toppings go well with these tostadas?

Try shredded lettuce, sliced avocados, pickled onions, sour cream, or a squeeze of lime on top.

→ Can the tostadas be made ahead?

Bake the tortillas and prep the chicken mixture in advance, but assemble and bake just before serving for best crispiness.

→ Is rotisserie chicken required?

Shredded leftover chicken or poached chicken breasts will also work well with the same seasoning and method.