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.
Notes
Corn tortillas work best but flour tortillas can be substituted. Store-bought tostada shells can replace homemade crispy tortillas. Any cooked chicken works - rotisserie, grilled, baked, or canned. Make your own taco seasoning with chili powder, cumin, paprika, garlic powder, and onion powder. Make sure tortillas are completely crispy before adding toppings to prevent sogginess. Drain beans and corn very well to avoid excess moisture.
