Description
This recipe for Mexican Rotisserie Chicken Tostadas is a quick and delicious way to enjoy a classic dish.
Ingredients
Scale
- 1 tbsp cooking oil
- 8 corn tortillas (6-inch)
- 2 tbsp taco seasoning
- 1 1/2 cups shredded cooked chicken
- 8.5 oz can corn, drained
- 8 oz salsa
- 15 oz can black beans, rinsed and drained
- 2 cups shredded Colby Jack cheese
- Chopped fresh cilantro
- Diced tomatoes
Instructions
- Preheat oven to 450°F. Brush both sides of tortillas lightly with oil and place on a baking sheet. Bake for 10 minutes, flipping halfway through, until crispy but not burnt.
- In a saucepan over medium heat, combine shredded chicken, salsa, taco seasoning, corn, and black beans. Stir and cook for about 5 minutes until heated through.
- Remove tortillas from oven. Top each with about 1/2 cup of the chicken mixture and 1/4 cup shredded cheese.
- Return to oven for 5 minutes, or until cheese is melted and bubbly.
- Top with cilantro and diced tomatoes. Serve immediately.
Notes
- Watch tortillas closely to prevent burning.
- Flour tortillas will crisp faster than corn.
- Freshly shredded cheese melts more smoothly than pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 1800–2000
- Sugar: 6 g
- Sodium: 1500 mg
- Fat: 90–100 g
- Saturated Fat: 30 g
- Unsaturated Fat: 60 g
- Trans Fat: 0 g
- Carbohydrates: 150–160 g
- Fiber: 20 g
- Protein: 120–130 g
- Cholesterol: 300 mg
Keywords: Mexican Rotisserie Chicken Tostadas, Chicken Tostadas, Mexican food