Crispy corn tortillas, juicy shredded chicken, and fresh toppings all come together in these quick and easy Mexican Rotisserie Chicken Tostadas. With the help of store-bought rotisserie chicken, this family-friendly dinner is ready in about 30 minutes and perfect for busy weeknights.
Why You’ll Love These Tostadas
- Quick weeknight dinner – Ready in just 25–35 minutes.
- Rotisserie chicken shortcut – Saves time without skimping on flavor.
- Kid-friendly – Crispy shells and customizable toppings make these a family hit.
- Customizable – Everyone can build their own with cheese, beans, salsa, or fresh veggies.
- Pantry-friendly – Uses simple ingredients you probably already have.
Ingredient Swaps & Variations
- Tortillas – Corn tortillas work best, but you can use store-bought tostada shells to skip baking.
- Chicken – Swap in leftover grilled chicken, pulled pork, ground beef, or even canned chicken.
- Cheese – Cheddar, pepper jack, Mexican blend, or queso fresco all work well.
- Beans – Use black beans, pinto beans, or refried beans (spread as a base layer).
- Taco seasoning – Make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
- Corn – Fresh, frozen, or canned (drained) are all great options.
Pro Tips for the Best Tostadas
- Crisp tortillas well – Soggy tortillas won’t hold up to toppings. Brush with oil and bake until golden.
- Avoid overload – Too many wet toppings can make them soggy. Drain beans and serve extra salsa on the side.
- Warm the chicken – Heat with taco seasoning and salsa before assembling. Warm chicken melts the cheese better.
- Add cheese last – Bake until melty and bubbly for the perfect finish.
Storage & Make-Ahead
- Best fresh – Enjoy right after baking while tortillas are crispy.
- Leftovers – Store toppings separately in airtight containers for up to 3 days. Keep baked tortillas at room temp in a sealed container.
- Make ahead – Prep the chicken and bean mixture up to 2 days in advance. Assemble and bake just before serving.
- Reheat – Refresh tortillas in a 350°F oven for 2–3 minutes to re-crisp. Warm chicken mixture on the stove or in the microwave.
Ingredients
- 8 corn tortillas (6-inch)
- 1 tablespoon cooking oil
- 1 ½ cups shredded rotisserie chicken
- 15 ounces canned black beans, rinsed and drained
- 8.5 ounces canned corn, drained
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning
- 2 cups shredded Colby Jack cheese
- Fresh cilantro, for garnish
- Diced tomatoes, for garnish
Instructions
Step 1: Crisp the Tortillas
- Preheat oven to 450°F.
- Brush tortillas lightly with oil on both sides and place on a baking sheet.
- Bake for 10 minutes, flipping halfway, until golden and crispy.
Step 2: Make the Chicken Mixture
- In a skillet, combine chicken, salsa, taco seasoning, beans, and corn.
- Heat over medium for about 5 minutes, stirring occasionally, until warmed through.
Step 3: Assemble and Bake
- Spread about ½ cup chicken mixture on each tortilla.
- Top with ¼ cup cheese.
- Return to oven and bake for 5 minutes, or until cheese is melted and bubbly.
Step 4: Garnish and Serve
- Remove from oven.
- Garnish with cilantro and diced tomatoes.
- Serve immediately and enjoy!
✨ These Mexican Rotisserie Chicken Tostadas are crispy, cheesy, and totally customizable—perfect for a fast, budget-friendly family dinner!