Introduction

Oh, those weeknights! You know the ones – the kids are buzzing with after-school energy, you’re juggling a million things, and the last thing you want to do is spend hours in the kitchen. That’s exactly when I reach for this recipe. These Rotisserie Chicken Tostadas are like a culinary hug, bringing smiles to everyone’s faces without any fuss. They’re so incredibly simple, yet packed with so much flavor, you’ll wonder why you haven’t made them a regular in your rotation sooner. It’s a meal that’s as fun to assemble as it is to eat!

Why You’ll Love This Recipe

Fast: Seriously, from pantry to plate in under 30 minutes!
Easy: Minimal chopping, mostly just mixing and assembling. Perfect for busy bees!
Giftable: While you won’t be gifting the assembled tostadas (they’re best fresh!), the idea of this meal is giftable for busy friends. Think of it as a recipe inspiration you can share!
Crowd-pleasing: Whether it’s picky eaters or adult friends, these tostadas are a guaranteed hit. Everyone loves a good crunch and yummy toppings!

Ingredients

Let’s gather our goodies. The beauty of this recipe is how it uses simple, pantry-friendly ingredients, plus that magical pre-cooked chicken!

1 1/2 cups cooked chicken, shredded
1 (15 oz) can black beans, rinsed and drained (These are like little flavor bombs!)
1/4 cup fresh cilantro leaves, chopped (Adds a burst of freshness!)
1 (8.5 oz) can corn, drained (Sweet little kernels of joy!)
1 medium tomato, diced (Juicy and bright!)
8 oz salsa (Your favorite kind will work perfectly!)
2 tbsp taco seasoning mix (This is the flavor powerhouse!)
1 tbsp cooking oil (Just a little to get those tortillas nice and crisp!)
8 corn tortillas (The crispy base of our deliciousness!)
2 cups shredded Colby Jack cheese (Or any good melting cheese you love!)

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s so straightforward, you’ll be a tostada pro in no time.

First things first, let’s get that oven preheating to 375°F (190°C). It’s like giving our oven a warm welcome!
Now, grab your corn tortillas. Give both sides a light brush with that cooking oil. This is our secret to achieving that perfect, delightful crunch.
Lay your oiled tortillas flat on a baking sheet. Pop them into the preheated oven and let them bake for about 8-10 minutes. Keep an eye on them – you want them to get nice and crisp, but not burned.
While those tortillas are getting toasty, let’s make our fabulous filling! In a medium-sized bowl, combine the shredded chicken, those rinsed and drained black beans, the corn, diced tomato, chopped cilantro, salsa, and the all-important taco seasoning.
Give everything a good stir. You want to make sure all those yummy flavors are well-acquainted and evenly distributed.
Now for the assembly! Spoon that delicious chicken and bean mixture generously onto each of your crisp tortillas.
Next, pile on that shredded Colby Jack cheese! Don’t be shy – the meltier, the better!
Place your loaded tostadas back onto the baking sheet. They’re going back in the oven for just another 3-5 minutes. This short bake is just long enough for the cheese to get all melty and bubbly, making everything gooey and irresistible.

Substitutions & Additions

This recipe is wonderful as is, but it’s also a fantastic canvas for your own culinary creativity! Here are a few ideas:

Chicken: If you don’t have rotisserie chicken, shredded cooked chicken breast or thighs work just as well. You can even quickly pan-fry some chicken breast with taco seasoning if you have a bit more time.
Beans: Pinto beans or even refried beans (spread thinly on the tortilla before the chicken mixture) are excellent swaps.
Veggies: Feel free to add other veggies like diced bell peppers (any color!), red onion, or even some corn kernels if you like a little extra corn.
Cheese: Cheddar, Monterey Jack, a Mexican blend, or even a sprinkle of cotija cheese would be delicious!
Spice Level: If you like it hot, add a pinch of cayenne pepper to the filling or top with some pickled jalapeños.
Creaminess: A dollop of sour cream, Greek yogurt, or a drizzle of avocado crema would be a fantastic addition.

Tips for Success

A few little tricks can make these tostadas even more amazing:

Don’t Overlap Tortillas: When crisping the tortillas, make sure they aren’t overlapping too much on the baking sheet. This helps them get evenly crisp.
Drain Well: Make sure your corn and beans are well-drained. Too much moisture can make the tortillas a little soggy.
Prep Ahead: You can mix the chicken and bean filling a day in advance and store it in an airtight container in the refrigerator. Just assemble and bake when you’re ready to eat!
Crispy Tortillas: If you’re not a fan of baking, you can also lightly fry the tortillas in a thin layer of oil until crisp. Just be sure to drain them well on paper towels.

How to Store It

These tostadas are definitely best enjoyed fresh when the tortilla is perfectly crisp and the cheese is melty. However, if you have leftovers:

Assembled Tostadas: Store any leftover assembled tostadas in an airtight container in the refrigerator for up to 1-2 days. The tortilla will soften over time, so they are best reheated.
Reheating: For the best texture, reheat them in a toaster oven or a conventional oven at around 350°F (175°C) for a few minutes until the cheese is bubbly again and the tortilla is re-crisped. Microwaving will make them softer.
Unassembled Filling: The chicken and bean mixture itself stores beautifully in the refrigerator for up to 3 days. You can then crisp up fresh tortillas when you’re ready for more!

FAQs

Got a question? I’ve got an answer!

Q: Can I make these gluten-free?

A: Absolutely! Since the recipe already uses corn tortillas, it’s naturally gluten-free. Just ensure your taco seasoning mix is also gluten-free.

Q: How many servings does this recipe make?

A: This recipe makes about 8 tostadas, which is typically enough for 2-4 people depending on how many tostadas each person eats!

Q: Can I use a different type of tortilla?

A: While corn tortillas are traditional for tostadas and get wonderfully crisp, you could technically use flour tortillas. They will soften more when baked with the topping, giving more of a soft taco feel. For the best tostada crunch, stick with corn!

Rotisserie Chicken Tostadas

Quick and easy rotisserie chicken tostadas that are perfect for weeknight meals. They are fast, easy, crowd-pleasing, and customizable.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings 4 people

Equipment

Baking Sheet
Medium-sized bowl
Oven Preheat to 375°F (190°C)

Ingredients

Tostada Filling

1.5 cups cooked chicken shredded
1 (15 oz) can black beans rinsed and drained
0.25 cup cilantro leaves chopped
1 (8.5 oz) can corn drained
1 medium tomato diced
8 oz salsa your favorite kind
2 tbsp taco seasoning mix

Tostada Base

1 tbsp cooking oil
8 corn tortillas corn tortillas

Toppings

2 cups Colby Jack cheese shredded

Instructions

Preheat oven to 375°F (190°C).
Lightly brush both sides of the corn tortillas with cooking oil.
1.5 cups cooked chicken
Lay oiled tortillas flat on a baking sheet and bake for 8-10 minutes, or until crisp.
1.5 cups cooked chicken
While tortillas are baking, combine shredded chicken, black beans, corn, diced tomato, cilantro, salsa, and taco seasoning in a medium bowl.
1.5 cups cooked chicken
Stir the filling ingredients well to distribute flavors.
Spoon the chicken and bean mixture onto the crisp tortillas.
1.5 cups cooked chicken
Pile shredded Colby Jack cheese generously on top of the filling.
1.5 cups cooked chicken
Return the loaded tostadas to the baking sheet and bake for another 3-5 minutes, until the cheese is melted and bubbly.

Notes

These tostadas are best enjoyed fresh. The filling can be made a day in advance.