My favorite Mexican rotisserie chicken tostadas deliver crispy corn tortillas topped with seasoned chicken, melted cheese, and fresh toppings in just 25 minutes. These tostadas became my weeknight lifesaver after discovering how store-bought rotisserie chicken transforms into something special with the right seasonings and toppings.
Table of Contents
Ingredients for Mexican Rotisserie Chicken Tostadas
I always use a rotisserie chicken from my local grocery store for this recipe because it saves so much time on busy weeknights. The key is draining your beans and corn really well to keep those tortillas crispy. In my experience, freshly shredded cheese from a block melts better than pre-shredded, but either works in a pinch.
- 8 corn tortillas (6 inch)
- 1 tablespoon vegetable or canola oil (for brushing tortillas)
- 1 1/2 cups shredded rotisserie chicken (I recommend removing the skin first)
- 2 tablespoons taco seasoning (homemade or store-bought)
- 15 oz can black beans (rinsed and thoroughly drained)
- 8.5 oz can corn (drained completely, I usually shake the colander several times)
- 8 oz salsa (mild or medium, my preference is medium for a little kick)
- 2 cups shredded colby jack cheese (freshly shredded from a block melts best)
- Fresh cilantro (chopped, for garnish)
- Diced tomatoes (for topping)
- Lime wedges (optional but highly recommended)
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking so everything comes together smoothly. The key to perfect tostadas is getting those tortillas completely crispy before adding any toppings.
Step 1: Preheat your oven to 450°F. Lay the corn tortillas flat on a rimmed baking sheet and brush both sides with oil until they look lightly glossy. Bake for 10 minutes, flipping them at the 5-minute mark and rotating the pan for even browning. The tortillas are ready when they turn golden brown and feel crispy to the touch.
Step 2: While the tortillas bake, place a medium saucepan over medium heat. Add the shredded chicken, salsa, taco seasoning, drained corn, and black beans. Stir everything together and cook for about 5 minutes until the mixture is heated through and steaming. You should see gentle bubbling around the edges.
Step 3: Remove the crispy tortillas from the oven and carefully add about 1/2 cup of the hot chicken mixture to each one, spreading it out slightly but leaving a small border around the edges. Top each tostada with 1/4 cup of shredded cheese, distributing it evenly over the chicken mixture.
Step 4: Return the loaded tostadas to the oven and bake for 5 more minutes until the cheese is completely melted and bubbly. Watch them closely during this final bake to prevent burning.
Step 5: Remove from the oven and immediately top with fresh cilantro and diced tomatoes. Serve right away with lime wedges on the side for squeezing over the top. The lime juice really brightens up all the flavors.
Perfect Pairings for Mexican Rotisserie Chicken Tostadas
These tostadas pair beautifully with Mexican-inspired sides that balance the crispy, cheesy richness of the main dish.
Mexican Street Corn: The creamy, tangy flavors complement the tostadas perfectly. The Street Corn Chicken Rice Bowl offers another delicious way to enjoy those classic street corn flavors alongside your tostadas.
Black Beans and Rice: This classic combination adds protein and fiber to round out your meal. Try this Black Beans and Rice with Sausage for a hearty side that works great with tostadas.
Taco Rice Bowl: For even more Mexican-inspired flavors, serve these alongside a Taco Rice Bowl to create a complete taco bar experience your family will love.
Simple Green Salad: A crisp salad with lime vinaigrette provides a refreshing contrast to the warm, cheesy tostadas and helps balance the meal nutritionally.
Cilantro Lime Rice: Light and fragrant rice echoes the Mexican flavors without overwhelming the dish. The Cilantro Lime Steak Bowls recipe includes a fantastic cilantro lime rice that pairs beautifully.
Warm Soup: For cooler evenings, serve these tostadas alongside Hearty Cheddar Garlic Herb Potato Soup for a comforting and filling dinner spread.
Keeping Your Tostadas Fresh
Store all tostada components separately to maintain the best quality. Keep the crispy tortillas in a sealed container at room temperature for up to 2 days, and store the chicken mixture, cheese, and fresh toppings in separate airtight containers in the refrigerator for up to 3 days.
When you’re ready to eat, reheat the chicken mixture on the stovetop or in the microwave until steaming hot. If your tortillas lost their crispiness, pop them in a 350°F oven for 2 to 3 minutes before assembling. I recommend making the chicken mixture up to 2 days ahead and storing it in the fridge, then crisping fresh tortillas right before serving.
For maximum freshness, assemble tostadas just before eating. The contrast between the crispy base and warm toppings is what makes this dish special, so resist the urge to build them ahead of time. Pro tip: set up a tostada bar and let everyone build their own for a fun, interactive dinner experience.
FAQs
Can I make these tostadas with flour tortillas instead?
Flour tortillas won’t get as crispy as corn tortillas when baked, so they won’t give you that authentic tostada crunch. If you need to use flour tortillas, bake them a bit longer until they’re golden and firm, but corn tortillas are really the way to go for the best texture.
How do I prevent my tostadas from getting soggy?
The secret is making sure your tortillas are completely crispy before adding toppings, and draining your beans and corn really well. I also recommend heating the chicken mixture until it’s hot but not overly saucy, and serving any extra salsa on the side rather than piling it on top.
Can I prepare the chicken mixture in advance?
Absolutely! The chicken mixture actually tastes even better the next day after the flavors have time to blend together. Make it up to 2 days ahead, store it in an airtight container in the fridge, and simply reheat it when you’re ready to assemble your tostadas.
Mexican Rotisserie Chicken Tostadas
Ingredients
Equipment
Method
- Preheat your oven to 450°F. Lay the corn tortillas flat on a rimmed baking sheet and brush both sides with oil until they look lightly glossy. Bake for 10 minutes, flipping them at the 5-minute mark and rotating the pan for even browning. The tortillas are ready when they turn golden brown and feel crispy to the touch.
- While the tortillas bake, place a medium saucepan over medium heat. Add the shredded chicken, salsa, taco seasoning, drained corn, and black beans. Stir everything together and cook for about 5 minutes until the mixture is heated through and steaming with gentle bubbling around the edges.
- Remove the crispy tortillas from the oven and carefully add about 1/2 cup of the hot chicken mixture to each one, spreading it out slightly but leaving a small border around the edges. Top each tostada with 1/4 cup of shredded cheese, distributing it evenly over the chicken mixture.
- Return the loaded tostadas to the oven and bake for 5 more minutes until the cheese is completely melted and bubbly. Watch them closely during this final bake to prevent burning.
- Remove from the oven and immediately top with fresh cilantro and diced tomatoes. Serve right away with lime wedges on the side for squeezing over the top.
Notes
