Mexican Rotisserie Chicken Tostadas (Print Version)
Crispy corn tortillas topped with seasoned rotisserie chicken, melty cheese, beans, and fresh garnishes for a quick family dinner.
# Ingredients:
→ Tostada Base
01 -
8 corn tortillas
02 -
2 tablespoons vegetable oil, for brushing
→ Chicken Mixture
03 -
3 cups shredded rotisserie chicken
04 -
2 tablespoons taco seasoning
05 -
3 tablespoons water
→ Toppings
06 -
1 can (425g) black beans, drained and rinsed
07 -
1 can (340g) corn kernels, drained
08 -
2 cups shredded Colby jack cheese
09 -
1 cup diced tomatoes
10 -
1 avocado, sliced
11 -
1/2 cup chopped fresh cilantro
12 -
1/2 red onion, finely diced
13 -
1 lime, cut into wedges
14 -
Sour cream, for serving
15 -
Hot sauce, for serving (optional)
# Steps:
01 -
Preheat oven to 200°C. Brush both sides of corn tortillas with oil and arrange on a baking sheet. Bake for 8-10 minutes, flipping halfway through, until golden and crisp. Set aside.
02 -
In a medium saucepan over medium heat, combine shredded rotisserie chicken with taco seasoning and water. Stir until chicken is evenly coated and heated through, about 5 minutes.
03 -
While chicken warms, arrange all toppings in separate bowls for easy assembly: beans, corn, cheese, tomatoes, avocado, cilantro, onion, lime wedges, sour cream, and hot sauce.
04 -
Place crispy tortillas on plates. Layer each with seasoned chicken, black beans, corn, and cheese. Top with fresh ingredients like tomatoes, avocado, cilantro, and red onion.
05 -
Squeeze lime over assembled tostadas and add a dollop of sour cream. Serve immediately while still crisp, with hot sauce on the side if desired.
# Notes:
01 -
For maximum crispiness, ensure tortillas are completely crisp before adding toppings.
02 -
To save time, use store-bought tostada shells instead of baking your own.
03 -
Warm the chicken with seasoning for better flavor distribution and to help melt the cheese.