These chicken tostadas are one of those fast, fun dinners we love to throw together as a team on a busy night. Using rotisserie chicken and a few simple toppings, they come together in about 30 minutes, which for us is exactly what real food for real life is all about.
These Mexican Rotisserie Chicken Tostadas are a quick, crowd pleasing dinner ready in about 30 minutes. Crispy baked corn tortillas are loaded with a warm, savory mixture of shredded chicken, black beans, corn, and salsa, topped with melted colby jack cheese, and finished with fresh cilantro and tomatoes. Using rotisserie chicken keeps these chicken tostadas fast and easy, perfect for busy weeknights or a casual, build your own taco night alternative.
What makes these chicken tostadas so easy is the shortcut of rotisserie chicken. Crispy baked corn tortillas are piled with a warm mixture of shredded chicken, beans, corn, and salsa, topped with melted colby jack, and finished with fresh cilantro and tomatoes for a quick, satisfying Mexican dinner.
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Watch how this chicken tostadas comes together, step by step.
Why You Will Love This Chicken Tostadas
- Quick and easy. These chicken tostadas come together in about 30 minutes.
- Uses rotisserie chicken. A great shortcut that saves time without losing flavor.
- Crispy and satisfying. Baked corn tortillas give a great crunch under the toppings.
- Fresh and flavorful. Salsa, cilantro, and tomatoes add brightness and texture.
- Family friendly. Everyone can build and top their own tostadas.
What Makes This Chicken Tostadas So Good
What makes these chicken tostadas so good is the contrast of textures. Baking the corn tortillas with a light brush of oil makes them shatteringly crisp, the perfect sturdy base for piling on a warm, hearty filling.
The filling does a lot of the work with very little effort. Shredded chicken simmers with salsa, taco seasoning, corn, and black beans, creating a savory, well seasoned mixture that comes together in about five minutes.
A final layer of melted colby jack cheese ties everything together, while fresh cilantro and diced tomatoes add a bright, fresh finish. It is a simple, balanced meal with protein, beans, and plenty of flavor.
A tostada is simply a crisp, flat corn tortilla, a classic Mexican base that is perfect for piling high with savory toppings.
Optional Pro Tip: Extra Crispy Tostadas
For the crispiest tostadas, brush the tortillas with only a thin, even layer of oil so the whole surface looks shiny without pooling. Too much oil can make them greasy instead of crisp.
Watch the tortillas closely as they bake, checking every couple of minutes. They can turn from perfectly golden to burnt very quickly, so flipping and rotating the pan helps them crisp evenly.
Tips for the Best Chicken Tostadas
- Use rotisserie chicken. It is the easiest, fastest way to get tender shredded chicken.
- Brush oil thinly. A light, even coat gives the crispiest tortillas.
- Watch them bake. Check often so the tortillas do not burn.
- Shred your own cheese. Cheese shredded from a block melts more smoothly.
- Drain beans and corn well. Excess liquid can make the filling watery.
- Season to taste. Adjust the taco seasoning and salsa heat to your liking.
- Do not overload. Keep toppings balanced so the tostadas stay easy to eat.
- Serve right away. Tostadas are best enjoyed fresh and crisp.
Variations and Add Ins
These chicken tostadas are an easy base for all kinds of toppings.
- Add refried beans. Spread a layer of refried beans for extra heartiness.
- Make it spicy. Use a hot salsa or add sliced jalapenos for more heat.
- Different cheese. Try Mexican blend, cheddar, or queso fresco.
- Add avocado. Top with sliced avocado or guacamole for creaminess.
- Add greens. Pile on shredded lettuce or cabbage for crunch.
- Finish with sour cream. A drizzle of sour cream adds cool, tangy richness.
- Switch the protein. Use shredded beef or beans for a meatless option.
- Squeeze of lime. A fresh squeeze of lime brightens every bite.
How to Store and Reheat
Tostadas are best assembled and eaten fresh, since the tortillas soften over time. If you have leftovers, store the crispy tortillas and the chicken filling separately in the refrigerator for up to three days.
To serve later, reheat the chicken filling on the stove or in the microwave, crisp fresh tortillas in the oven, and assemble just before eating. This keeps the tostadas crunchy rather than soggy.
Serving Suggestions for Chicken Tostadas
These chicken tostadas are a fun, complete meal, but they pair well with classic Mexican sides. Serve them with Mexican rice, cilantro lime rice, or a simple green salad.
For a heartier spread, add a side of refried or black beans and some tortilla chips with salsa or guacamole. These extras round out the meal nicely for a casual dinner.
Because everyone can top their own, these tostadas are perfect for a relaxed, build your own dinner. Set out bowls of cilantro, tomatoes, avocado, and lime, and let everyone customize their plate.
- With Mexican rice. A classic, satisfying side.
- With guacamole. Creamy and fresh alongside the crispy tostadas.
- With a green salad. A light, fresh contrast.
- Build your own. Set out toppings for a fun, casual dinner.
Frequently Asked Questions
What are chicken tostadas?
They are crispy, flat corn tortillas topped with savory ingredients, here a warm mixture of shredded chicken, beans, corn, and salsa, plus melted cheese and fresh toppings. They are like an open faced, crunchy taco.
Can I use rotisserie chicken?
Yes, and it is the easiest option. Any cooked, shredded chicken works well, making rotisserie chicken a perfect time saving shortcut for these tostadas.
How do I make crispy tostada shells?
Brush corn tortillas with a thin layer of oil and bake them at a high temperature until crisp, flipping halfway. Watch them closely so they crisp without burning.
Can I use store bought tostada shells?
Absolutely. Pre made tostada shells are a great shortcut if you want to skip baking the tortillas. Simply warm them and add the toppings.
What cheese is best?
Colby jack melts beautifully, but a Mexican blend, cheddar, or Monterey Jack also work well. Shred it from a block for the smoothest melt.
How do I keep tostadas from getting soggy?
Drain the beans and corn well, do not overload the tortillas, and serve them right after assembling. Keeping the filling and shells separate until serving also helps.
Can I make them ahead of time?
You can prep the components ahead, baking the shells and making the filling, then assemble and do the final bake just before serving so they stay crisp.
Are chicken tostadas spicy?
They are as mild or spicy as you like. Use a mild salsa for a gentle version, or a hot salsa and jalapenos for more heat.
What can I use instead of black beans?
Pinto beans or refried beans work well, or you can leave the beans out entirely and add more chicken or vegetables.
What should I serve with chicken tostadas?
Mexican rice, cilantro lime rice, a green salad, or chips with guacamole all pair well for a complete, satisfying meal.
A Quick, Crispy Mexican Favorite
These Mexican rotisserie chicken tostadas are proof that a quick dinner can still be full of flavor and fun. Crispy baked tortillas piled with seasoned chicken, beans, corn, and melted cheese come together in about 30 minutes for a satisfying, crowd pleasing meal.
Set out your favorite toppings and let everyone build their own, or keep it simple with cilantro and lime. Either way, these chicken tostadas are an easy, fresh dinner you will want to make again and again.
Craving more bold, crowd pleasing flavor? Our creamy Cajun chicken pasta is another easy weeknight favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Mexican Rotisserie Chicken Tostadas
Ingredients
Equipment
Method
- Preheat your oven to 450 F and lay the corn tortillas on a rimmed baking sheet.
- Brush both sides of the tortillas with a thin, even coat of cooking oil, flipping to coat the second side.
- Bake the tortillas for about 10 minutes, flipping them halfway through and rotating the pan, and check every 2 to 3 minutes so they do not burn.
- While the tortillas bake, place a medium to large saucepan over medium heat and combine the shredded chicken, salsa, taco seasoning, corn, and black beans.
- Cook the mixture, stirring occasionally, until heated through, about 5 minutes.
- Once the tortillas are baked and crisp, remove them from the oven.
- Top each tortilla with about 1/2 cup of the chicken mixture, then 1/4 cup of the cheese.
- Return the loaded tortillas to the oven and bake for another 5 minutes, until the cheese is melted and bubbly.
- Top with fresh cilantro and diced tomatoes, and serve immediately.
Nutrition
Notes
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