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Mexican Rotisserie Chicken Tostadas

Savory Mexican Rotisserie Chicken Tostadas Ready in 25 Mins

Enjoy Mexican Rotisserie Chicken Tostadas, a quick, customizable, and delicious dish perfect for family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 tostadas
Course: Chicken
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tostada Base
  • 8 pieces Corn Tortillas Essential for crispy texture.
For the Chicken Mixture
  • 3 cups Rotisserie Chicken Shredded.
  • 1 cup Salsa Choose desired heat level.
  • 1 tablespoon Taco Seasoning Store-bought or homemade.
  • 1 cup Corn Canned or fresh.
  • 1 can Canned Black Beans Rinsed and drained.
For the Topping
  • 1 cup Shredded Cheese Use cheddar or Monterey Jack.
  • 1 cup Fresh Cilantro Chopped for garnish.
  • 1 cup Diced Tomatoes For garnish.

Equipment

  • oven
  • baking sheet
  • Medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (232°C) to ensure it's hot for crisping the tortillas.
  2. Brush both sides of the corn tortillas with canola oil, place on a baking sheet, and bake for about 10 minutes, flipping halfway through.
  3. In a medium saucepan, combine the shredded rotisserie chicken, salsa, taco seasoning, corn, and canned black beans. Cook over medium heat for about 5 minutes.
  4. On a serving plate, place each crispy tortilla and top with about ½ cup of the chicken mixture. Add approximately ¼ cup of shredded cheese on top.
  5. Return the assembled tostadas to the oven and bake for an additional 5 minutes until the cheese is melted.
  6. After removing from the oven, garnish with fresh cilantro and diced tomatoes for color and flavor. Serve immediately.

Nutrition

Serving: 1tostadaCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 600mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Make your chicken and bean mixture in advance and refrigerate for up to 2 days. Crisp the tortillas before serving for the best results.

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