Description
Indulge in the vibrant flavors of Mexican rotisserie chicken tostadas, a quick and satisfying dish perfect for any occasion. Crispy corn tortillas serve as the foundation for tender, seasoned shredded chicken, topped with fresh ingredients like cilantro and tomatoes. This recipe is not only a delicious way to utilize leftover rotisserie chicken but also offers a fun assembly experience for family and friends. Whether you’re hosting a festive gathering or enjoying a casual weeknight dinner, these tostadas will quickly become a favorite at your table.
Ingredients
- 8 corn tortillas (6-inch)
- 1 tablespoon cooking oil
- 1 ½ cups cooked shredded chicken
- 15 ounces black beans (rinsed and drained)
- 8 ounces salsa
- 2 tablespoons taco seasoning mix
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves and diced tomatoes for garnish
Instructions
- Heat oil in a skillet over medium heat. Fry each tortilla for about 1–2 minutes per side until crispy and golden. Drain on paper towels.
- In a mixing bowl, combine shredded chicken, taco seasoning, canned corn, black beans, and salsa. Mix well.
- Preheat the oven to 350°F (175°C). On each tortilla, layer the chicken mixture generously and top with cheese.
- Place assembled tostadas on a baking sheet. Bake for about 10 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and diced tomatoes before serving with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 3g
- Sodium: 743mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 66mg
Keywords: For added crunch, ensure tortillas are well-fried or baked until golden brown. Customize toppings with avocado or jalapeños for extra flavor. Leftover tostadas can be stored in the refrigerator for up to three days or frozen for two months.