Description
Mexican rotisserie chicken tostadas are a quick, satisfying weeknight meal with crispy tortillas and flavorful toppings.
Ingredients
1 tbsp cooking oil (like vegetable or canola)
8 corn tortillas (6 inch)
2 tbsp taco seasoning
1 1/2 cups shredded chicken (rotisserie)
8.5 oz can corn (drained)
8 oz salsa (mild or medium)
15 oz can black beans (rinsed and drained)
2 cups shredded colby jack cheese
chopped fresh cilantro
diced tomatoes
Instructions
1. Preheat oven to 450°F and place tortillas on a baking sheet.
2. Brush both sides of tortillas with oil and bake 10 minutes, flipping halfway through.
3. While tortillas bake, heat chicken, corn, beans, salsa, and seasoning in saucepan over medium heat.
4. Stir occasionally and cook until heated through, about 5 minutes.
5. Remove tortillas from oven and top with chicken mixture and cheese.
6. Return to oven and bake 5 more minutes, until cheese melts.
7. Garnish with chopped cilantro and diced tomatoes.
8. Serve immediately.
Notes
Store components separately to maintain crispness.
Swap chicken with veggies for a vegetarian version.
Use low-carb tortillas if desired.