Mexican Rotisserie Chicken Tostadas
Delicious and satisfying Mexican Rotisserie Chicken Tostadas topped with shredded chicken, cheese, and your favorite garnishes.
Ingredients
- 8 corn tortillas 6-inch size
- 1 tablespoon cooking oil
- 8.5 ounces canned corn drained
- 1 1/2 cups cooked chicken shredded
- 8 ounces salsa store-bought or homemade
- 2 tablespoons taco seasoning mix
- 15 ounces black beans rinsed and drained
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes
Instructions
- Preheat your oven to 450°F. Brush both sides of the tortillas with cooking oil and bake for 10 minutes, flipping halfway through.
- In a saucepan over medium heat, combine chicken, salsa, taco seasoning, corn, and black beans; cook until heated through (about 5 minutes).
- Top the baked tortillas with 1/2 cup of the chicken mixture and 1/4 cup of cheese each, then bake for an additional 5 minutes until the cheese is melted.
- Garnish with fresh cilantro and diced tomatoes before serving.
Notes
Use leftover rotisserie chicken for added flavor. Feel free to customize toppings according to your taste.