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Here is my favorite Mexican rotisserie chicken tostadas recipe, with crispy corn tortillas, tender shredded chicken, fresh toppings, and a squeeze of lime that brings everything together.
These tostadas are my family’s go-to weeknight dinner when we want something quick but satisfying. I love using store-bought rotisserie chicken to save time, and the kids can build their own with whatever toppings they like. Easy cleanup and happy kids – what more could you ask for?
Why You’ll Love This Mexican Rotisserie Chicken Tostadas
- Quick weeknight dinner – Ready in just 25-35 minutes, this recipe is perfect for busy nights when you need something tasty on the table fast.
- Uses rotisserie chicken – Skip the hassle of cooking chicken from scratch by using store-bought rotisserie chicken, making prep time a breeze.
- Kid-friendly flavors – The mild Mexican flavors and crispy tostada shells make this a hit with the whole family, even picky eaters.
- Customizable toppings – Everyone can build their own tostada with their favorite toppings, making dinner interactive and fun.
- Pantry-friendly ingredients – Most of these ingredients are things you probably already have on hand, like canned beans, corn, and taco seasoning.
Options for Substitutions
This tostada recipe is super forgiving when it comes to swaps – here’s what you can change up:
- Corn tortillas: If you can’t find corn tortillas, flour tortillas work too, though they’ll taste a bit different. You can also use store-bought tostada shells to skip the frying step entirely.
- Rotisserie chicken: Any cooked chicken works here – leftover grilled chicken, baked chicken thighs, or even canned chicken in a pinch. You could also swap for pulled pork or seasoned ground beef.
- Colby jack cheese: Feel free to use whatever cheese you have on hand – cheddar, Mexican blend, pepper jack, or even crumbled queso fresco all work great.
- Black beans: Pinto beans, refried beans, or kidney beans are all good alternatives. If using refried beans, warm them up and spread them on the tostada like a base layer.
- Taco seasoning: Make your own by mixing 1 teaspoon each of chili powder and cumin, plus 1/2 teaspoon each of paprika, garlic powder, and onion powder.
- Canned corn: Fresh corn cut from the cob or frozen corn (thawed) work just as well. You can also skip the corn altogether if you’re not a fan.
Watch Out for These Mistakes While Cooking
The biggest mistake when making tostadas is using tortillas that aren’t crispy enough, which will leave you with a soggy mess once you add the toppings – make sure to brush both sides with oil and bake until they’re golden and completely crisp.
Another common error is overloading the tostadas with too many wet ingredients like salsa and beans, so drain your beans well and consider serving extra salsa on the side instead of piling it all on top.
Don’t forget to warm your shredded chicken with the taco seasoning before assembling, as cold chicken will make the whole dish feel unappetizing, and always add the cheese while the chicken is still warm so it melts slightly.
Storage Instructions
Keep Fresh: These tostadas are best enjoyed right after making them while the tortillas are still crispy. If you have leftovers, store the toppings separately in airtight containers in the fridge for up to 3 days. Keep the crispy tortillas in a sealed container at room temperature to maintain their crunch.
Make Ahead: You can definitely prep the chicken mixture and bean mixture ahead of time and store them in the refrigerator for up to 2 days. This makes weeknight dinners so much easier! Just crisp up your tortillas and assemble when you’re ready to eat.
Serve: To enjoy leftover tostadas, warm the chicken and bean mixture in the microwave or on the stovetop until heated through. If your tortillas have lost their crispiness, pop them in a 350°F oven for 2-3 minutes to get them crunchy again before adding your toppings.
Mexican Rotisserie Chicken Tostadas FAQ
Can I use flour tortillas instead of corn tortillas?
No, I don’t recommend using flour tortillas for tostadas. Corn tortillas get much crispier when baked or fried, which is exactly what you want for a tostada base. Flour tortillas tend to stay chewy and won’t give you that satisfying crunch that makes tostadas so good.
Do I need to heat the chicken before assembling the tostadas?
Yes, you should warm up the shredded chicken before putting it on the tostadas. I like to heat it in a skillet with the taco seasoning for a few minutes until it’s heated through and well-coated with the spices. Cold chicken on a tostada just doesn’t taste as good, and warming it helps all the flavors come together.
Should I drain the black beans even if they’re canned?
Yes, always rinse and drain canned black beans before using them. The liquid in the can is pretty salty and thick, and it can make your tostadas soggy if you don’t drain it off. I just dump them in a colander and give them a quick rinse under cold water – it only takes a minute but makes a big difference.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-130 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans (rinsed and drained)
- 2 cups shredded colby jack cheese
- Fresh cilantro leaves
- Tomatoes
Step 1: Prepare and Bake the Tortillas
- 8 corn tortillas (6-inch size)
- 1 tablespoon cooking oil
Preheat your oven to 450 degrees Fahrenheit.
Lay the tortillas on a rimmed baking sheet.
Brush the tortillas with canola oil, ensuring a thin, even coat so the entire side appears shiny without pooling.
Flip them and repeat the brushing on the other side.
Bake the tortillas for 10 minutes, flipping them halfway through and rotating the pan for even cooking.
Keep an eye on the tortillas by checking them every 2 to 3 minutes to prevent burning, as baking times may vary depending on your oven and pans.
Note that if using flour tortillas, they may require less time.
Step 2: Cook the Chicken Mixture
- 8.5 ounces canned corn (drained)
- 1 1/2 cups cooked chicken, shredded
- 8 ounces salsa (store-bought or homemade)
- 2 tablespoons taco seasoning mix
- 15 ounces black beans (rinsed and drained)
While the tortillas are baking, place a medium to large saucepan over medium heat.
Combine the chicken, salsa, taco seasoning, corn, and black beans in the saucepan.
Cook the mixture, stirring occasionally, until it is heated through, which should take about 5 minutes.
Step 3: Assemble and Melt Cheese
- 2 cups shredded colby jack cheese
Once the tortillas are baked, remove them from the oven.
Add 1/2 cup of the chicken mixture to the top of each tortilla.
Then, top each tortilla with 1/4 cup of cheese.
Place the loaded tortillas back in the oven and bake for an additional 5 minutes, or until the cheese is completely melted and bubbly.
Step 4: Garnish and Serve
- Fresh cilantro leaves
- Tomatoes
After baking, remove the tortillas from the oven.
Top them with fresh cilantro leaves and diced tomatoes for garnish.
Serve immediately and enjoy your deliciously crispy and cheesy topped tortillas!