On a breezy game‑night at my sister’s house by the riverside, I sat next to our neighbor Rosa, who shared how she used to make crispy tostadas for her kids after softball practice. I offered to try making something similar—something quick yet festive for our impromptu gathering.
I grabbed a rotisserie chicken from the fridge, a can of black beans, and tortillas from the pantry. As the oven hummed and tortillas crackled, the kitchen filled with laughter, kids running through the living room, and Rosa teaching me how to say “¡Buen provecho!” with a flourish.
When I pulled the sheet from the oven, the tostadas were golden and crisp, topped with warm, saucy chicken-heap and beans. I sprinkled cheese until it melted in bright bubbles. Rosa’s granddaughter helped me garnish each tostada with cilantro and diced tomatoes before we carried plates to the living room, where everyone gathered around the coffee table.
I looked around and realized this simple dish had made itself into conversation about family reunions, picnics at the park, and quick fixes that feel celebratory. These Rotisserie Chicken Tostadas are easy, flavorful, full of color, and perfect for feeding a crowd without fuss.
Short Description
Crunchy corn tortillas piled with a saucy mixture of shredded rotisserie chicken, black beans, corn, salsa, and taco seasoning—topped with melted colby jack, cilantro, and tomatoes. Ideal for casual gatherings or weeknight dinners.
Key Ingredients
Tortillas
- 8 corn tortillas, 6‑inch diameter
- 1 tbsp cooking oil (e.g. canola)
Chicken Mixture
- 8.5 oz canned corn, drained
- 1½ cups cooked rotisserie chicken, shredded
- 8 oz salsa
- 2 tbsp taco seasoning mix
- 15 oz black beans, rinsed & drained
Toppings
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes, diced
Tools Needed
- Rimmed baking sheet
- Small saucepan or skillet
- Mixing bowl
- Whisk or spoon
- Oven mitts
Cooking Instructions
Step 1: Bake the Tortillas
Preheat oven to 450°F. Brush both sides of tortillas lightly with oil. Arrange on a rimmed baking sheet and bake 10 minutes, flipping and rotating halfway. Watch carefully and check every 2–3 minutes to prevent burning.
Step 2: Prep Chicken Mixture
While tortillas bake, combine shredded chicken, salsa, taco seasoning, canned corn, and black beans in a saucepan over medium heat. Stir occasionally for about 5 minutes until warmed through.
Step 3: Build Tostadas
Divide chicken mixture evenly, about ½ cup—onto each baked tortilla. Sprinkle ¼ cup shredded colby jack cheese over each.
Step 4: Melt the Cheese
Return the sheet to the oven for 5 minutes until cheese melts and bubbles.
Step 5: Add Fresh Toppings & Serve
Remove from oven and top each tostada with fresh cilantro and diced tomatoes. Serve immediately while crisp and warm.
Why You’ll Love This Recipe
Crisp & Colorful: Crunchy tortillas with vibrant toppings and melted cheese.
Effortless Flavor: Uses rotisserie chicken and simple pantry staples.
Quick to Make: Ready in under 30 minutes, great for spontaneous meals.
Healthy-ish: Beans, lean protein, and veggies make it a balanced choice.
Shareable: Great for gatherings, casual buffet-style setups, or family dinners.
Mistakes to Avoid & Solutions
Tortillas burning: Watch closely and rotate the pan every few minutes.
Soggy base: Brush lightly with oil, not drenched.
Dry mixture: Stir occasionally and add splash of water if too thick.
Uneven cheese melt: Return to oven just long enough to bubble, don’t overbake.
Toppings wilting: Add cilantro and tomatoes after baking for freshness.
Serving & Pairing Suggestions
Sides: Serve with guacamole, mango salsa, or a crisp cabbage slaw.
Drinks: Pair with iced horchata, margaritas, or light sparkling water.
Serving Styles: Lay out tostadas buffet-style for guests to pick their favorites.
Storage & Reheating Tips
Storing: Store leftover toppings and tortillas separately in airtight containers, refrigerate up to 2 days.
Reheating tortillas: Return to oven at 425°F for 3–4 minutes to re-crisp.
Chicken mixture: Warm in a saucepan or microwave before using again.
FAQs
1. Can I use flour tortillas instead?
Yes, you can, but they won’t be as crisp. Bake or toast them lightly first.
2. Can I swap beans?
Pinto beans or kidney beans work well too.
3. Is this spicy?
Taco seasoning adds mild heat. Use mild salsa or reduce seasoning if preferred.
4. Can I prep ahead?
Yes, toast tortillas early and keep toppings separate in fridge until ready.
5. How to make it vegetarian?
Omit chicken and add sautéed peppers, onions, and mushrooms instead.
Tips & Tricks
Use a rimmed sheet so tortillas stay flat while baking.
Stir chicken mix gently so it doesn’t become mushy.
Grate your own cheese for better melt quality.
Add a squeeze of fresh lime before serving for brightness.
Toast tortillas on a rack instead of stacked to maintain crisp.
Recipe Variations
Southwest Shrimp Tostadas
Swap chicken for sautéed shrimp and use pepper jack cheese.
Breakfast Tostadas
Layer black beans, scrambled eggs, avocado, and a sprinkle of queso fresco.
Buffalo Chicken Tostadas
Toss shredded chicken in buffalo sauce, top with blue cheese or ranch and celery slaw.
Final Thoughts
When I served these Rotisserie Chicken Tostadas to my family that evening, we ended up laughing over old stories and reaching for seconds before the plates were even cool. That simple moment—warm tortillas crunching under fresh toppings—felt like a small celebration of food and connection. I hope this recipe brings the same bright, shared joy to your table—and perhaps inspires a story or two along the way.
Mexican Rotisserie Chicken Tostadas
Print ThisIngredients
- Tortillas
- 8 corn tortillas, 6‑inch diameter
- 1 tbsp cooking oil (e.g. canola)
- Chicken Mixture
- 8.5 oz canned corn, drained
- 1½ cups cooked rotisserie chicken, shredded
- 8 oz salsa
- 2 tbsp taco seasoning mix
- 15 oz black beans, rinsed & drained
- Toppings
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes, diced
Instructions
Step 1: Bake Tortillas
Preheat oven to 450°F. Lightly oil both sides of tortillas. Bake on a sheet for 10 minutes, flipping halfway, until crisp.
Step 2: Heat Chicken Mixture
In a saucepan, warm shredded chicken, salsa, taco seasoning, corn, and black beans over medium heat, stirring for 5 minutes.
Step 3: Assemble Tostadas
Top each tortilla with ½ cup chicken mix and ¼ cup shredded cheese.
Step 4: Melt Cheese
Bake tostadas for 5 minutes until cheese is melted and bubbly.
Step 5: Garnish & Serve
Top with diced tomatoes and cilantro. Serve hot and crisp.
