Mexican Rotisserie Chicken Tostadas (Print-Friendly Version)

This dish features Mexican tostadas topped with shredded chicken, black beans, and tangy salsa. Perfect for casual gatherings, it highlights bold flavors and simple ingredients, a keeper.

# Ingredients You’ll Need:

→ Tostada Base

01 - 8 corn tortillas (6-inch diameter)

02 - 1 tablespoon cooking oil

→ Toppings

03 - 5 ounces canned corn, drained

04 - 1 1/2 cups cooked rotisserie chicken, shredded

05 - 8 ounces salsa

06 - 2 tablespoons taco seasoning mix

07 - 15 ounces black beans, rinsed and drained

08 - 2 cups colby jack cheese, shredded

# How to Make It:

01 - Preheat oven to 400°F (204°C). Brush both sides of corn tortillas with oil and arrange in a single layer on a baking sheet.

02 - Bake tortillas for 8-10 minutes, flipping halfway through, until golden and crisp. Set aside to cool.

03 - In a medium bowl, combine shredded chicken, salsa, and taco seasoning. Mix thoroughly to evenly coat the chicken.

04 - In a small saucepan over medium heat, combine black beans and corn. Stir occasionally until heated through, about 4-5 minutes.

05 - Top each crisped tortilla with a layer of the bean and corn mixture, followed by the seasoned chicken. Sprinkle generously with shredded colby jack cheese.

06 - Return assembled tostadas to the oven for 5 minutes, or until cheese melts and is bubbly.

07 - Serve tostadas immediately, garnished with freshly chopped cilantro if desired.

# Extra Suggestions:

01 - For added flavor and texture, garnish finished tostadas with sliced jalapeño, diced tomato, or a squeeze of fresh lime juice.

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