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Best Mexican Rotisserie Chicken Tostadas

One warm evening, after a long day of errands and being the family chauffeur, I pulled a rotisserie chicken from the fridge with no solid dinner plan. I also had leftover black beans and canned corn I’d bought for Cinco de Mayo.

   

On a whim, I thought: tostadas! I lightly brushed corn tortillas with oil and baked them until crisp. While they crisped up, I heated shredded chicken with beans, corn, taco seasoning, and salsa in a saucepan.

The scent alone—spicy, smoky, and comforting—drew my kids into the kitchen. They helped layer cheese over the hot mixture right before the final bake. Then we finished each tostada with fresh cilantro and diced tomatoes.

That dinner felt like a family fiesta easy, bold, and totally satisfying. It became one of those meals I repeat when I need fast flavor without fuss, a weekday lifesaver that even picky eaters ask for seconds.

Short Description

Crispy corn tostadas topped with a melty, seasoned rotisserie chicken and bean mixture, finished with cheese, cilantro, and fresh tomatoes for a flavor-packed, quick Mexican-inspired meal.

Key Ingredients

  • 8 corn tortillas (6-inch diameter)
  • 1 tbsp cooking oil (canola or similar)
  • 8.5 oz canned corn, drained
  • 1½ cups shredded rotisserie chicken
  • 8 oz salsa
  • 2 tbsp taco seasoning mix
  • 15 oz black beans, rinsed and drained
  • 2 cups Colby Jack cheese, shredded
  • Fresh cilantro leaves
  • Tomatoes, diced

Tools Needed

  • Rimmed baking sheet
  • Medium saucepan
  • Spoon or spatula
  • Oven mitts

Cooking Instructions

Step 1: Bake Tortillas
Preheat oven to 450°F. Arrange 8 tortillas on a rimmed baking sheet. Brush both sides lightly with oil. Bake for 10 minutes, flipping halfway and rotating the pan. Watch every 2–3 minutes to ensure even crisping.

Step 2: Cook Chicken Mixture
In a saucepan over medium heat, combine shredded chicken, salsa, taco seasoning, drained corn, and black beans. Cook for about 5 minutes, stirring occasionally until heated through and saucy.

Step 3: Top Tostadas
Divide the chicken mixture among the crisp tortillas, about ½ cup per tostada. Sprinkle ¼ cup of shredded Colby Jack cheese on each.

Step 4: Melt Cheese
Return the tostadas to the oven for 5 minutes or until the cheese is melted and bubbly.

Step 5: Garnish & Serve
Remove from oven. Immediately top with fresh cilantro leaves and diced tomatoes. Serve while hot and crisp.

Why You’ll Love This Recipe

Flavorful & Balanced: Chicken, beans, corn, and salsa blend for big Mexican-style flavor.

Fast & Easy: Uses pre-cooked chicken and pantry staples, on the table in under 30 minutes.

Textural Contrast: Crispy tortillas, melty cheese, and tender chicken mix perfectly.

Kid-Friendly: Mild, colorful, and fun to eat—kids love layering their own toppings.

Flexible & Customizable: Easy to adjust for spicy or mild tastes, and scalable for small or large meals.

Mistakes to Avoid & Solutions

Soggy Tortillas
Solution: Brush with oil AND bake both sides, flipping halfway.

Uneven Cheese Melting
Solution: Spread cheese evenly and return to oven briefly to melt completely.

Dry Fillings
Solution: Add salsa to the chicken mixture for moisture and flavor.

Burning Tortillas
Solution: Watch them closely in the high oven; rotating and flipping avoid hot spots.

Uneven Layering
Solution: Distribute mixture evenly on each tortilla to avoid unbalanced tostadas.

Serving and Pairing Suggestions

Serve family-style at the table or plate individually for buffet-style meals.

Pair with a simple green salad, guacamole, or Mexican rice.

Offer extra toppings like avocado, sour cream, or sliced jalapeños.

Great for taco nights, casual dinners, or potlucks.

Storage and Reheating Tips

Storage: Keep assembled tostadas in an airtight container (separate layers with parchment) and refrigerate up to 2 days.

Reheat: Warm in a 350°F oven for 5–7 minutes to revive crispiness. Avoid microwaving to keep tortillas crunchy.

FAQs

1. Can I use another protein?
Yes! Shredded rotisserie turkey or ground beef work well too.

2. What if I only have flour tortillas?
Bake them similarly, but they may need less time to crisp.

3. Can I prep ahead?
Prep the chicken mixture and crisp tortillas earlier; assemble and bake before serving.

4. Can it be spicy?
Absolutely. Add extra taco seasoning or diced jalapeños for heat.

5. Can I make it vegetarian?
Yes! Replace chicken with extra beans or crumbled tofu for a vegetarian version.

Tips & Tricks

Spread oil thinly and evenly for even crisping.

Warm the chicken mixture before adding to keep tortillas crisp.

Skip pre-shredding if you find freshly shredded chicken has better flavor.

Use deli‑shredded chicken or leftover roasted chicken to cut prep time.

Recipe Variations

Spicy Southwest Tostadas

Add diced jalapeños or chipotle salsa to the filling.

Use pepper jack cheese instead of Colby Jack.

Mexican Street Tostadas

Swap salsa for pico de gallo and finish with a squeeze of lime juice.

Top with crumbled queso fresco instead of Colby Jack.

Veggie-Loaded Tostadas

Add sautéed bell peppers, corn kernels, and zucchini strips.

Skip chicken or use black beans as the base.

Final Thoughts

These tostadas became one of my quick fixes when life felt hectic but I still wanted something fresh and lively for dinner. It’s one of those recipes that never gets old—crispy, cheesy, colorful, and easy to customize by mood or pantry contents.

The kids love layering their own toppings at the table, and my husband calls it “restaurant-style nachos on tortillas.” It hits the spot: simple prep, bold flavors, and enough crunch to feel fun. I’ll keep this one in my recipe rotation for those busy evenings when we want something festive without fussing.

Mexican Rotisserie Chicken Tostadas

Crispy corn tostadas topped with a melty, seasoned rotisserie chicken and bean mixture, finished with cheese, cilantro, and fresh tomatoes for a flavor-packed, quick Mexican-inspired meal.

Ingredients
  

  • 8 corn tortillas 6-inch diameter
  • 1 tbsp cooking oil canola or similar
  • 8.5 oz canned corn drained
  • cups shredded rotisserie chicken
  • 8 oz salsa
  • 2 tbsp taco seasoning mix
  • 15 oz black beans rinsed and drained
  • 2 cups Colby Jack cheese shredded
  • Fresh cilantro leaves
  • Tomatoes diced

Instructions
 

  • Preheat oven to 450°F. Brush 8 tortillas with oil on both sides, place on a baking sheet, and bake for 10 minutes, flipping halfway.
  • Simmer shredded chicken, salsa, taco seasoning, corn, and black beans for 5 minutes until warm and saucy.
  • Spoon about ½ cup filling onto each tortilla. Sprinkle with ¼ cup Colby Jack cheese.
  • Bake for 5 more minutes until cheese is melted and bubbly.
  • Top with fresh cilantro and diced tomatoes. Serve immediately.

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