Description
A quick and flavorful dish featuring crispy tortillas topped with seasoned rotisserie chicken, salsa, and melted cheese.
Ingredients
- 1 tbsp cooking oil (canola or vegetable)
- 8 corn tortillas (6-inch)
- 1½ cups shredded rotisserie chicken
- 2 tbsp taco seasoning
- 8 oz salsa (mild or medium)
- 8.5 oz canned corn, drained
- 15 oz canned black beans, rinsed and drained
- 2 cups shredded Colby Jack cheese
- Fresh cilantro, chopped
- Diced tomatoes
Instructions
- Preheat your oven to 450°F (232°C). Lightly brush both sides of each tortilla with cooking oil, then arrange them on a baking sheet.
- Bake tortillas for 10 minutes, flipping them halfway through and rotating the pan to ensure even crisping.
- Prepare the chicken mixture: While the tortillas are baking, heat a saucepan over medium heat. Combine the shredded chicken, taco seasoning, salsa, canned corn, and black beans. Stir occasionally until everything is heated through, about 5 minutes.
- Assemble the tostadas: After the tortillas are crisp, remove them from the oven. Top each tortilla with about ½ cup of the chicken mixture. Sprinkle with ¼ cup of Colby Jack cheese on each.
- Finish baking: Return the topped tortillas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with chopped cilantro and diced tomatoes. Serve immediately.
Notes
For a spicy kick, add jalapeño slices. For a vegetarian option, substitute chicken with sautéed mushrooms or extra beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican