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
- 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
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.