Mexican Rotisserie Chicken Tostadas

Crisp and colorful, these Mexican rotisserie chicken tostadas have become my go-to for busy weeknights. They pack layers of flavor and crunch, using fresh vegetables, golden tortillas, and ready-made rotisserie chicken for an easy meal that tastes festive but never fussy. Whether you're feeding friends or simply looking for something quick to assemble after a long day, these tostadas bring plenty of comfort with a playful twist.

When I first made these tostadas, I was trying to clean out the fridge before a vacation. My family ended up loving the meal so much we turned it into a weekly tradition with new toppings each time.

Ingredients

• Corn tortillas: They bake up crisp and sturdy, creating the perfect base for all the toppings. Look for tortillas that are pliable and fresh without dryness.
• Rotisserie chicken: Shreds easily and stays moist, tying everything together with savory flavor. Go for a chicken with golden skin and clear juices.
• Canned corn: Adds sweetness and pop. Choose cans with bright kernels and avoid anything with added sugar.
• Black beans: Bring richness and protein. Always rinse and drain well for the best texture.
• Salsa: Provides tang and moisture. Use jarred or your favorite homemade version; look for simple, fresh ingredients when shopping.
• Taco seasoning: Infuses every bite with spices. Blend your own or pick a mix with a balance of cumin, chili powder, and paprika.
• Colby Jack cheese: Melts into a creamy, bubbly layer. Buy in blocks and grate yourself for the freshest melt.
• Fresh cilantro and tomatoes: Offer brightness at the finish. Use ripe, firm tomatoes and vibrant green cilantro for added flavor.

Instructions

Prepare the Tortillas:

Preheat your oven to four hundred fifty degrees Fahrenheit. Lay out eight corn tortillas on a rimmed baking sheet. Using a pastry brush or clean fingers, gently coat both sides with a thin film of oil, ensuring every surface is covered. The shine means they will crisp up evenly without burning. Bake for five minutes, then flip the tortillas and rotate the pan for even browning. Continue baking, checking every few minutes, until the tortillas are golden and crisp on both sides.

Make the Chicken Filling:

While the tortillas bake, grab a medium saucepan and set it over a steady medium heat. Into the pan, add the shredded rotisserie chicken, drained canned corn, black beans, salsa, and taco seasoning mix. Stir the mixture gently, letting the flavors meld and the beans heat through thoroughly. In about five minutes, you will smell a warm, savory aroma that signals the filling is ready.

Assemble the Tostadas:

Once your tortillas are crisp, remove them from the oven and keep them on the pan. Spoon a generous half cup of the hot chicken mixture onto each tortilla, making sure to spread right to the edges. Sprinkle each with a quarter cup of freshly shredded Colby Jack cheese, forming an even layer that hugs the filling.

Melt Cheese and Finish:

Slide the tray of topped tortillas back into the oven for another five minutes. Keep a close watch as the cheese melts and begins to bubble. This extra bake ensures the cheese fuses with the topping, making each bite gooey and satisfying.

Garnish and Serve:

Once out of the oven, let each tostada cool just enough to handle. Scatter fresh cilantro leaves and bright diced tomatoes across the top. Serve while still hot and crispy to truly enjoy every element.

My favorite ingredient here must be the rotisserie chicken. Every time I use it, I am reminded of easy Sunday dinners and the way my grandmother would stretch one chicken across several meals. One of my most memorable moments with this dish was watching my kids try to outdo each other with the tallest tostada stack and laughing around the dinner table.

Storage and Leftover Tips

Leftover tostada toppings keep well in airtight containers in the fridge for two to three days. Just store the baked tortillas separately at room temperature so they stay crisp for reheating later. Reheat chicken and bean mixture gently in a saucepan over medium-low heat. Re-crisp tortillas in a hot oven for a few minutes before assembling. If you want to freeze, keep cheese and fresh garnishes aside, and only freeze the bean-chicken mix for maximum quality when reheated.

Easy Ingredient Swaps

Use flour tortillas if that is what you have though watch the oven as they toast more quickly. Swap rotisserie chicken for sautéed mushrooms or roasted squash for a vegetarian twist. Try pepper jack or Monterey Jack instead of Colby Jack for a spicier cheese layer.

Perfect Ways to Serve This

Lay everything out family-style for a make-your-own tostada night so everyone can add their favorite toppings such as avocado, shredded lettuce, or hot sauce. Pair with a crisp side salad or a quick citrus slaw for balance and freshness. Add a drizzle of Mexican crema or a spoonful of sour cream for cool contrast on top.

I always keep a rotisserie chicken in my fridge for meals like this because it saves time without giving up great homemade taste.

Recipe Q&A

→ How can I make the tortillas crispier?

Brush tortillas evenly with oil and bake at a high temperature, flipping halfway. Watch closely to prevent burning.

→ Can I use leftover chicken instead of rotisserie?

Yes, leftover shredded chicken works well and absorbs the salsa and seasoning for great flavor.

→ What cheese melts best for these tostadas?

Colby Jack melts quickly and provides a creamy texture, but Monterey Jack or cheddar are tasty options too.

→ Are there topping alternatives to cilantro and tomatoes?

Try sliced avocados, jalapeños, pickled onions, or shredded lettuce for extra freshness and crunch.

→ How should I store leftover tostadas?

Keep toppings and tortillas separate if possible. Re-crisp tortillas in the oven before serving leftovers.