Name: Mexican Rotisserie Chicken Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 corn tortillas; 1 tbsp cooking oil or cooking spray; 1½ cups cooked rotisserie chicken, shredded; 8 oz salsa (store‑bought or homemade); 15 oz black beans (drained and rinsed); 8½ oz canned corn, drained; 2 tbsp taco seasoning mix; 2 cups Colby‑Jack cheese (shredded); Fresh cilantro leaves, for garnish; Diced tomatoes, for garnish

I’m excited to share this vibrant, flavorful tostada recipe. It’s simple, using rotisserie chicken and pantry staples for a quick, satisfying meal.

Why You’ll Love This Recipe

I love how fast this comes together—perfect for busy weeknights. The crispy tortillas, tender shredded chicken mixed with corn and beans, and melty cheese hit comfort food notes while still feeling fresh. Plus, it’s easy to customize toppings to my taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 corn tortillas
1 tbsp cooking oil or cooking spray
1½ cups cooked rotisserie chicken, shredded
8 oz salsa (store‑bought or homemade)
15 oz black beans, drained and rinsed
8½ oz canned corn, drained
2 tbsp taco seasoning mix
2 cups Colby‑Jack cheese, shredded
Fresh cilantro leaves, for garnish
Diced tomatoes, for garnish

directions

Preheat the oven to 450°F. Brush tortillas lightly with oil or spray and place them on a rimmed baking sheet. Bake for about 10 minutes, flipping halfway through, until they’re crisp and golden.
In a medium saucepan over medium heat, I combine the shredded chicken, salsa, taco seasoning, corn, and black beans. I stir occasionally and heat everything through for about 5 minutes.
I remove the crisped tortillas from the oven and spoon about ½ cup of the chicken mixture onto each one. Then I top each with about ¼ cup of shredded cheese.
I return the tostadas to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
Once they’re out of the oven, I top them with fresh cilantro and diced tomatoes, then serve immediately.

Servings and timing

This recipe makes 8 tostadas, enough to serve 4 people with 2 tostadas each. It takes about 10 minutes to prep and 15 minutes to cook, for a total time of 25 minutes.

Variations

I sometimes swap in shredded beef or pork for the chicken.
For a spicier version, I mix in a few dashes of hot sauce or add sliced jalapeños on top.
When I want it vegetarian, I leave out the chicken and double up on the beans and corn.
I like using pepper jack cheese when I want a bit more heat.
Sometimes I serve everything tostada-bar style, so everyone can build their own.

storage/reheating

I keep the components separate to maintain texture. I store the chicken mixture in an airtight container in the fridge for up to 5 days. I reheat it in a pan over medium heat. The tortillas stay crisp longer when stored in a sealed bag at room temperature, and I re-crisp them in a 350°F oven for a few minutes if needed. I always store the garnishes separately to keep them fresh.

FAQs

What can I use if I don’t have taco seasoning?

I mix my own using chili powder, cumin, garlic powder, onion powder, paprika, salt, and a pinch of cayenne.

Can I use flour tortillas instead of corn?

Yes, I’ve used flour tortillas many times. They crisp up quickly in the oven and give a slightly softer crunch.

How do I make this gluten-free?

I make sure to use certified gluten-free corn tortillas and taco seasoning without added gluten-containing fillers.

Can I prep this ahead of time?

Definitely. I shred the chicken and combine it with salsa, beans, corn, and seasoning in advance. I keep it refrigerated until I’m ready to assemble and bake.

Can I freeze leftovers?

I don’t freeze the assembled tostadas because the tortillas lose their crispness. But I do freeze the chicken mixture on its own in a sealed container for up to 2 months.

Conclusion

These Mexican rotisserie chicken tostadas have become a go-to for me. They’re quick to make, satisfying, and endlessly flexible. Whether I’m making a solo dinner or feeding a few friends, this recipe always hits the spot.

Mexican Rotisserie Chicken Tostadas