Mexican Rotisserie Chicken Tostadas bring crispy, cheesy, satisfying flavors to your dinner table faster than you can say “what’s for dinner.” I discovered this recipe on a particularly hectic Wednesday when I needed something quick but still wanted everyone excited about mealtime.
My grandmother never made tostadas on the farm, but she understood the magic of turning simple ingredients into something special. She’d crisp up day-old tortillas in her cast iron skillet and pile them high with whatever leftovers needed using up. I remember the sound of those tortillas sizzling and the smell of melting cheese filling her kitchen. She taught me that the best weeknight dinners don’t require fancy ingredients or complicated steps, just good flavors and a little creativity. These Mexican Rotisserie Chicken Tostadas capture that same spirit, transforming store-bought rotisserie chicken and pantry staples into crispy, loaded tostadas that my family requests at least twice a month. Time to preheat that oven.
The Secret Behind This Tostada Recipe
Quick weeknight dinners have saved my sanity more times than I can count, and this rotisserie chicken version ranks among our absolute favorites. The combination of crispy tortillas, seasoned chicken, and melted cheese creates something truly special.
- Ready in just 25 to 35 minutes from start to finish
- Uses rotisserie chicken to skip the hassle of cooking chicken from scratch
- Creates kid-friendly flavors that even picky eaters enjoy
- Allows everyone to customize their own tostada with favorite toppings
- Relies on pantry-friendly ingredients you probably already have on hand
- Delivers crispy, cheesy satisfaction in every single bite
What Goes Into This Recipe
Corn tortillas form the crispy base of these tostadas, and the 6-inch size works perfectly for individual servings. I always choose corn tortillas for authentic flavor and texture, though flour tortillas work if that’s what you have.
Rotisserie chicken provides tender, flavorful protein without any cooking required. In my kitchen, I prefer using the breast meat for these tostadas, but dark meat works beautifully too and adds extra richness.
Taco seasoning brings all those classic Mexican flavors in one convenient blend. You can use store-bought or make your own with chili powder, cumin, paprika, garlic powder, and onion powder.
Black beans add hearty protein, fiber, and earthy flavor that complements the chicken perfectly. Rinsing and draining them thoroughly prevents excess moisture that could make the tostadas soggy.
Canned corn contributes sweet pops of flavor and bright color to the chicken mixture. Fresh corn cut from the cob works wonderfully when it’s in season, though canned is my go-to for convenience.
Salsa provides tangy, tomatoey moisture that brings the whole chicken mixture together. Choose mild or medium depending on your family’s heat preference.
Colby jack cheese melts beautifully and adds creamy, savory richness to each tostada. Shredding from a block rather than buying pre-shredded gives you the best melt and flavor.
Fresh cilantro and diced tomatoes add bright, fresh flavors that balance the rich cheese and seasoned chicken. These simple toppings make all the difference in the final dish.
Betty’s Tested Technique
Step 1. I’ve found that preheating your oven to 450°F ensures the tortillas get perfectly crispy. Lay the corn tortillas on a rimmed baking sheet in a single layer.
Step 2. Brush both sides of each tortilla with cooking oil, ensuring a thin, even coat. Through trial and error, I learned that too much oil makes them greasy while too little leaves soft spots.
Step 3. Bake for 10 minutes, flipping halfway through and rotating the pan for even cooking. The key I discovered is checking every 2 to 3 minutes near the end to prevent burning.
Step 4. While the tortillas are baking, place a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, corn, and black beans in the saucepan.
Step 5. Cook the mixture, stirring occasionally, until heated through, about 5 minutes. My family prefers when I let it simmer long enough for all the flavors to meld together.
Step 6. Once the tortillas are baked, remove them from the oven. Add 1/2 cup of the chicken mixture to the top of each crispy tortilla, spreading it evenly.
Step 7. Top each loaded tortilla with 1/4 cup of shredded colby jack cheese. Betty always says this is where the magic happens as that cheese melts into all the nooks and crannies.
Step 8. Place the loaded tortillas back in the oven and bake for an additional 5 minutes or until the cheese is completely melted and bubbly. Remove from the oven and top with fresh cilantro and diced tomatoes. Serve immediately and enjoy.
Storage and Reheating Tips
I typically store the toppings separately in airtight containers for up to 3 days in the refrigerator. Keep the crispy tortillas in a sealed container at room temperature to maintain their crunch.
The chicken and bean mixture can be prepped ahead of time and stored in the refrigerator for up to 2 days. This makes assembly super quick when you’re ready to eat.
For the best texture, I reheat the chicken and bean mixture in the microwave or on the stovetop until warmed through. If your tortillas have lost their crispiness, pop them in a 350°F oven for 2 to 3 minutes before adding the toppings. Build fresh tostadas rather than reheating assembled ones for the crispiest results.
Perfect Partners for Mexican Rotisserie Chicken Tostadas
Fresh cilantro adds bright, herbaceous flavor that cuts through the richness of the cheese. A generous sprinkle on top makes these taste restaurant-quality.
Diced tomatoes provide juicy, fresh bursts that balance the warm, seasoned chicken mixture. I always dice them just before serving for the best texture.
Sour cream creates cooling creaminess that complements the taco-seasoned chicken. A dollop on each tostada adds richness and helps balance any heat from the salsa.
Guacamole turns these into a truly indulgent meal with its creamy, rich avocado goodness. Homemade or store-bought both work wonderfully.
Lime wedges are essential for that bright citrus squeeze that brings all the flavors together. I always serve extras on the side so everyone can add as much as they want.
Easy chicken taco soup makes a great starter if you want to create a complete Mexican-inspired dinner spread.
Creamy taco soup offers similar flavors in soup form for those cooler evenings when you want something warm and comforting.
Extra salsa on the side gives everyone control over how saucy they want their tostadas. Offering mild, medium, and hot varieties makes everyone happy.
Shredded lettuce adds crisp, fresh crunch that provides nice texture contrast to the warm, melted cheese and chicken.
Sliced jalapeños bring extra heat for those who like things spicy. Fresh or pickled both work depending on your preference.
FAQs
I recommend corn tortillas for authentic flavor and the best crispy texture, but flour tortillas work if that’s what you have. They’ll taste slightly different and may need a minute or two longer to crisp up.
Many home cooks find success using leftover grilled chicken, baked chicken thighs, or even canned chicken. You could also swap in pulled pork or seasoned ground beef for a different twist.
To prevent this issue, make sure the tortillas are completely crispy before adding toppings, drain the beans very well, and don’t overload with too many wet ingredients. Serving extra salsa on the side helps too.
Mexican Rotisserie Chicken Tostadas
Ingredients
Equipment
Method
- Preheat your oven to 450°F. Lay the corn tortillas on a rimmed baking sheet. Brush both sides of each tortilla with cooking oil ensuring a thin even coat.
- Bake for 10 minutes, flipping halfway through and rotating the pan for even cooking. Check every 2-3 minutes to prevent burning.
- While the tortillas are baking, place a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, corn, and black beans in the saucepan.
- Cook the mixture, stirring occasionally, until heated through, about 5 minutes.
- Once the tortillas are baked, remove them from the oven. Add 1/2 cup of the chicken mixture to the top of each tortilla. Top each with 1/4 cup of shredded colby jack 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.
- Remove from the oven and top with fresh cilantro and diced tomatoes. Serve immediately and enjoy.
