Description
These Mexican Rotisserie Chicken Tostadas are a delightful mix of crispy tortillas topped with tender chicken, black beans, and melted cheese. Perfect for quick dinners or gatherings, this dish brings convenience and flavor together effortlessly.
Ingredients
- Corn tortillas (6-inch size)
- Cooking oil (vegetable or canola oil)
- Cooked chicken (shredded rotisserie chicken)
- Black beans (15 ounces, rinsed and drained)
- Canned corn (8.5 ounces, drained)
- Salsa (8 ounces)
- Taco seasoning mix (2 tablespoons)
- Shredded Colby Jack cheese (2 cups)
- Fresh cilantro leaves (1/4 cup, for garnish)
- Tomatoes (1 cup, diced, for garnish)
- Limes (2, cut into wedges for serving)
Instructions
- Preheat oven to 450°F.
- Lay out corn tortillas on a baking sheet.
- Brush both sides of the tortillas with cooking oil.
- Bake for 10 minutes, flipping halfway through.
- In a saucepan, combine shredded chicken, salsa, taco seasoning, corn, and black beans. Heat for 5 minutes.
- Top each tortilla with 1/2 cup of the chicken mixture and 1/4 cup of cheese.
- Return to the oven for an additional 5 minutes until cheese melts.
- Garnish with cilantro and diced tomatoes before serving.
Notes
For extra crispy tostadas, ensure tortillas are adequately baked before adding toppings.
Store leftovers in an airtight container for up to three days; reheat in the oven for maximum crispiness.
Customize toppings to individual preferences.
Nutrition
- Serving Size: 1 tostada
- Calories: 370
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg