Rotisserie Chicken Tostadas
Crisp oven-baked corn tortillas are layered with a warm, seasoned rotisserie chicken mixture, black beans, corn, salsa, and melted Colby Jack cheese. Finished with fresh tomatoes and cilantro, these tostadas offer a flavorful, convenient meal with a satisfying crunch.
Pin it to remember it!
Print Recipe
Ingredients
- 2 cups Colby Jack cheese freshly shredded from a block for smoother melting
- 8 corn tortillas 6 inches each
- 8 ounces salsa mild or medium according to preference
- 1 tablespoon neutral cooking oil such as vegetable or canola oil
- 1 1/2 cups cooked rotisserie chicken pulled into shreds
- Fresh cilantro chopped or leaves left whole for topping
- 1 can black beans 15 ounces, thoroughly rinsed and well drained
- Diced fresh tomatoes for garnish
- 2 tablespoons taco seasoning blend
- 1 can corn 8.5 ounces, drained very well
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Arrange the corn tortillas in a single layer on a rimmed baking sheet.
- Lightly coat one side of each tortilla with cooking oil, brushing it on evenly so the surface looks glossy without any excess oil collecting.
- Turn the tortillas over and brush the second side in the same thin, even manner.
- Bake the tortillas for 10 minutes, turning them over halfway through the baking time and rotating the pan to encourage even crisping.
- Monitor the tortillas every 2 to 3 minutes as they bake, since oven strength and baking sheet type can affect how quickly they brown.
- While the tortillas are in the oven, place a medium to large saucepan over medium heat.
- Add the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans to the saucepan.
- Warm the mixture for about 5 minutes, stirring from time to time, until everything is heated through.
- Remove the baked tortillas from the oven once they are crisp.
- Spoon 1/2 cup of the hot chicken mixture onto each tortilla.
- Sprinkle 1/4 cup of shredded Colby Jack cheese over the top of each assembled tostada.
- Return the topped tortillas to the oven and bake for 5 more minutes, or until the cheese is fully melted and bubbling.
- Take the tostadas out of the oven.
- Finish each tostada with diced tomatoes and fresh cilantro.
- Serve immediately while the tortillas are crisp and the cheese is hot.
Notes
Flour tortillas may bake more quickly than corn tortillas, so reduce the baking time as needed and watch closely to prevent overbrowning.