Dinner

Mexican Rotisserie Chicken Tostadas Recipe

Name: Mexican Rotisserie Chicken Tostadas Recipe
Prep time: PT-491710H42M48S
Cook time: PT-491710H42M48S
Total time: PT-491710H42M48S
Cuisine: Mexican
Ingredients: 1 tbsp cooking oil (vegetable or canola); 8 corn tortillas (6 inch); 1 1/2 cups shredded rotisserie chicken; 2 tbsp taco seasoning; 8.5 oz can corn, drained well; 8 oz salsa (mild or medium); 15 oz can black beans, rinsed and drained; 2 cups shredded colby jack cheese; Chopped fresh cilantro (for garnish); Diced tomatoes (for garnish)

Byreem everly February 3, 2026February 3, 2026

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Introduction

Mexican Rotisserie Chicken Tostadas are a quick and satisfying weeknight dinner featuring crispy corn tortillas topped with tender shredded chicken, fresh toppings, and a bright squeeze of lime. Using store-bought rotisserie chicken makes preparation easy, and the customizable toppings make it fun for the whole family.

The dish shows a single tostada with a crispy golden brown base layer. On top, there are chunks of cooked chicken mixed with black beans and yellow corn. A layer of melted white and yellow cheese covers the chicken mixture, creating a glossy texture. Scattered over the cheese are bright red halved cherry tomatoes and fresh green cilantro leaves as a final topping. The tostada is placed on brown parchment paper with some cilantro leaves and whole cherry tomatoes nearby, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp cooking oil (like vegetable or canola)
8 corn tortillas (6 inch)
2 tbsp taco seasoning
1 1/2 cups shredded rotisserie chicken
8.5 oz can corn (drained well)
8 oz salsa (mild or medium)
15 oz can black beans (rinsed and drained thoroughly)
2 cups shredded Colby jack cheese
Chopped fresh cilantro (for garnish)
Diced tomatoes (for garnish)

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit. Lay the corn tortillas on a rimmed baking sheet. Brush each tortilla on both sides with a thin, even coat of cooking oil to ensure they crisp up nicely. Bake the tortillas for about 10 minutes, flipping them halfway through and rotating the pan for even cooking. Watch closely to prevent burning.
Step 2: While the tortillas bake, heat a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans. Stir occasionally and cook for about 5 minutes until the mixture is heated through.
Step 3: Remove the crispy tortillas from the oven. Spoon about 1/2 cup of the chicken mixture onto each tortilla, then sprinkle approximately 1/4 cup of shredded cheese on top. Return the tortillas to the oven and bake for an additional 5 minutes, or until the cheese melts and bubbles.
Step 4: After baking, garnish each tostada with chopped fresh cilantro and diced tomatoes. Serve immediately for the best crunch and flavor.

Tips & Variations

If you can’t find corn tortillas, flour tortillas or store-bought tostada shells can be used, though the texture will differ.
Any cooked chicken will work – try leftover grilled chicken, baked thighs, or even canned chicken.
Substitute Colby jack cheese with cheddar, pepper jack, Mexican blend, or queso fresco for a different flavor.
Use pinto beans, refried beans warmed and spread on the tostada, or kidney beans in place of black beans.
Make your own taco seasoning by mixing chili powder, cumin, paprika, garlic powder, and onion powder.
Fresh or frozen corn can replace canned corn, or omit if preferred.

Storage

These tostadas are best enjoyed immediately to maintain crispy tortillas. Store leftover toppings in airtight containers in the refrigerator for up to 3 days. Keep the tortillas separately at room temperature in a sealed container to preserve crunch. Reheat the chicken and bean mixture on the stovetop or in the microwave. To revive crispiness, warm the tortillas in a 350°F oven for 2-3 minutes before assembling leftovers.

How to Serve

The dish is a single-layer crispy corn tortilla base topped with shredded cooked chicken seasoned with spices. On top of the chicken, there are melted yellow and white cheeses that look soft and gooey. Scattered throughout are black beans and yellow corn kernels. Bright red cherry tomato pieces and fresh green cilantro leaves are sprinkled on the top, adding fresh color. The dish is placed on a white marbled surface with some loose cilantro leaves and cherry tomatoes around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

No, corn tortillas crisp up much better when baked or fried, giving you the signature crunch tostadas need. Flour tortillas tend to stay soft and chewy, losing that satisfying texture.

Do I need to heat the chicken before assembling the tostadas?

Yes, warming the shredded chicken with taco seasoning enhances the flavors and prevents cold, unappetizing bites. Heat it in a skillet for a few minutes until hot and well-coated with spices.

Should I drain the black beans even if they’re canned?

Always rinse and drain canned black beans to remove excess salt and liquid, which can make tostadas soggy. A quick rinse in a colander under cold water works well.