Mexican Rotisserie Chicken Tostadas (Printable Format)
Crispy corn tortillas topped with spiced chicken, beans, cheese, salsa, cilantro, and tomatoes.
# Needed Ingredients:
→ Tostada Base
01 -
8 corn tortillas (6-inch size)
02 -
1 tablespoon canola oil
→ Chicken Mixture
03 -
1 1/2 cups cooked rotisserie chicken, shredded
04 -
8.5 ounces canned corn, drained
05 -
15 ounces canned black beans, rinsed and drained
06 -
8 ounces salsa (store-bought or homemade)
07 -
2 tablespoons taco seasoning mix
→ Cheese Topping
08 -
2 cups shredded colby jack cheese
→ Fresh Garnishes
09 -
Fresh cilantro leaves
10 -
Tomatoes, diced
# Preparation Steps:
01 -
Preheat oven to 450°F. Arrange corn tortillas in a single layer on a rimmed baking sheet. Brush both sides evenly with canola oil. Bake for a total of 10 minutes, flipping tortillas and rotating the sheet halfway through. Monitor tortillas every 2 to 3 minutes to avoid over-browning.
02 -
While tortillas bake, place shredded chicken, corn, black beans, salsa, and taco seasoning in a medium or large saucepan over medium heat. Cook, stirring occasionally, until heated through, approximately 5 minutes.
03 -
Remove baked tortillas from the oven. Spoon about 1/2 cup of the warm chicken mixture onto each tortilla. Sprinkle with 1/4 cup shredded colby jack cheese per tortilla. Return assembled tostadas to oven and bake for an additional 5 minutes or until cheese is melted and bubbly.
04 -
Remove tostadas from oven. Garnish immediately with fresh cilantro leaves and diced tomatoes. Serve hot.
# Supplementary Details:
01 -
Monitor tortillas closely during baking, as ovens and pans can significantly affect browning.