Description

These Rotisserie Chicken Tostadas are a fun, flavorful, and easy dinner that delivers restaurant-quality crunch and flavor in under 40 minutes. Crisp tortillas are topped with a saucy mix of shredded chicken, beans, corn, salsa, and melted cheese, then garnished with fresh cilantro and tomatoes. Perfect for busy weeknights, family dinners, or casual gatherings.

Ingredients

Scale

8 corn tortillas (6-inch) or flour tortillas
15 ml cooking oil
240 g canned corn, drained
225 g cooked shredded chicken (rotisserie)
225 g salsa (store-bought or homemade)
2 tbsp taco seasoning mix
425 g canned black beans, rinsed and drained
200 g shredded Colby Jack cheese
Fresh cilantro leaves, for garnish
Chopped tomatoes, for garnish

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Instructions

Preheat the oven: Set oven to 230 °C (450 °F).
Crisp the tortillas: Arrange tortillas on a baking sheet in a single layer. Lightly brush both sides with oil. Bake for about 10 minutes, flipping halfway through, until golden and crisp.
Prepare the filling: In a saucepan over medium heat, combine shredded chicken, corn, salsa, taco seasoning, and black beans. Stir occasionally for about 5 minutes until heated through and well combined.
Assemble: Spoon about 120 ml (½ cup) of chicken mixture onto each crispy tortilla. Sprinkle each with about 60 ml (¼ cup) of shredded cheese.
Bake again: Return to oven for 5 minutes, or until the cheese is melted.
Garnish and serve: Top with chopped tomatoes and fresh cilantro leaves. Serve immediately for maximum crispiness.

Notes

Avoid over-oiling the tortillas to keep them crispy.

Rotate tortillas halfway through baking for even crisping.

Add a squeeze of lime or drizzle of hot sauce before serving for an extra kick.

For a vegetarian version, double the beans or add sautéed vegetables instead of chicken.

Best enjoyed fresh; reheat in the oven to re-crisp.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican