If you need a quick dinner that feeds everyone fast, these Rotisserie Chicken Tostadas are about to become your new weeknight favorite. They're crispy, customizable, and made with simple pantry staples - all in under 25 minutes. It's the easiest way to make dinner feel fun again without any extra dishes or stress. 👇👇
Why You'll Love This Recipe
These Rotisserie Chicken Tostadas check every box for busy families and flavor lovers:
- Ready in 25 minutes - The oven does all the work.
- Rotisserie shortcut - No cooking, just shred and toss.
- Crispy but baked - No oil splatter, no frying.
- Customizable - Everyone builds their own toppings.
- Budget-friendly - Uses beans, corn, and salsa from your pantry.
- Family-approved - The flavors are mild, warm, and satisfying.
Note From Andi:
This recipe started on one of those nights when I'd grabbed a rotisserie chicken on the way home and the kids were already asking "what's for dinner?" before I unpacked the groceries.
Tostadas quickly became my go-to fix - they're fast, flexible, and everyone gets to build their own, which means zero dinner complaints. The secret is baking the tortillas so they come out perfectly crisp without the mess of frying. Think taco night… but easier.
If you love this one, check out my Cheesy Chicken Taco Skillet or Sheet Pan Chicken Fajitas next - both are weeknight wins!
Recipe Ingredients 👇👇
- 10 small corn tortillas - 6-inch works best
- 2 Tbsp avocado oil - or any high smoke-point oil
- 2 cups shredded rotisserie chicken - or leftover cooked chicken
- 15 oz canned black beans - drained and rinsed
- 1 cup canned corn - drained
- 1 cup chunky salsa
- 1 Tbsp taco seasoning
- 1 ½ cups shredded cheese - cheddar, Monterey Jack, or mozzarella
- ½ cup diced tomatoes - for topping
- Optional toppings - shredded lettuce, sour cream, Greek yogurt, avocado, guacamole, salsa, lime juice, hot sauce, chopped cilantro…you get the idea!
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Crisp the Tortillas
Preheat oven to 450°F. Arrange 10 corn tortillas on a rimmed baking sheet. Brush both sides lightly with 2 Tbsp avocado oil.
Bake for 8-10 minutes, flipping halfway through, until the edges are crisp and golden.
TIP: If the tortillas don't all fit, use two baking sheets so the edges will crisp properly.
STEP 2: Warm the Chicken Filling
While the tortillas bake, add 2 cups shredded rotisserie chicken, 15 oz black beans, 1 cup canned corn, 1 cup chunky salsa, and 1 Tbsp taco seasoning to a large skillet.
Stir for 4-5 minutes over medium heat until everything is heated through and slightly thickened. You want the mixture to be warm and scoopable, not runny.
STEP 3: Build your Tostadas
Remove the crisp tortillas from the oven and keep them on the baking sheet. Spoon ½ cup of the chicken mixture onto each tortilla, spreading it gently with a wooden spoon for even coverage.
STEP 4: Add Cheese and Melt
Top each with 2 Tbsp shredded cheese (or more if you love cheese).
Return the baking sheet to the oven and bake another 2-3 minutes, just until the cheese is melted and bubbly.
STEP 5: Add Fresh Toppings
Remove from oven and top each tostada with diced tomatoes, shredded lettuce, sour cream, homemade salsa, avocado, or whatever your family loves.
Serve immediately while warm and crisp.
Recipe Tips
- Brush lightly with oil - Too much will make tortillas chewy, not crisp.
- Use two pans - Crowded tortillas steam instead of crisp.
- Check early - Corn tortillas brown fast around the 8-minute mark.
- Use freshly shredded cheese - It melts smoother and creamier.
- Reheat separately - Crisp tortillas in the oven, heat filling in a skillet.
- Add lime juice - Brightens the flavor right before serving.
- Make it a tostada bar - Everyone builds their own, no stress.
Variations and Substitutions
- Swap the protein: Try ground beef, turkey, or crumbled tofu.
- Use different cheese: Pepper jack, queso fresco, or dairy-free.
- Flour tortillas: Bake 1-2 minutes less for soft, crisp-edged tostadas.
- Add veggies: Bell peppers, onions, or zucchini work great.
- Make it spicy: Use hot salsa or sliced jalapeños.
- Beans: Pinto or refried beans for a thicker base.
What To Serve With
- One Pot Rice, Peppers, and Peas: A simple stovetop rice that pairs perfectly with tostadas.
- Guacamole and Veggies: Always a hit for dipping.
- Tortilla Soup: Use up leftover toppings the next day.
- Corn Tomato Avocado Salad: Toss the main ingredients in a delicious lime and garlic dressing.
- Cilantro Lime Rice: It's bright and fresh, and easy to make at home!
- Air Fryer Crispy Potatoes: Adds a hearty side with minimal effort.
How To Store Leftovers
- Fridge: Store the chicken filling for up to 3 days.
- Reheat: Warm the filling in a skillet and bake tortillas in the oven or air fryer to re-crisp.
- Freezing: Not ideal for assembled tostadas. Freeze the chicken filling by itself and make fresh tortillas later.
Make-Ahead & Meal Prep Tips
- Turn leftovers into bowls: Reheat the filling and serve over rice or lettuce for a quick lunch the next day.
- Prep the filling ahead: The chicken, beans, corn, and salsa mix can be made up to 2 days in advance and stored in the fridge. Just reheat in a skillet before assembling.
- Crisp tortillas fresh: Bake the tortillas right before serving for the best crunch - they lose crispness if stored too long.
- Store toppings separately: Keep lettuce, avocado, and sour cream chilled until ready to serve so nothing turns soggy.
Dinner Rhythm Tip
If you're following my Dinner Rhythm Blueprint, these are a perfect Anchor Meal.
Serve it hot tonight with rice or veggies, then reinvent the leftovers later in the week - tucked into wraps, layered on baked potatoes, or frozen for a no-cook night down the road.
Simple, flexible, and full of little wins… that's Dinner Rhythm magic.
FAQs
Yes! Flour tortillas work, but won't crisp up in the same way. They may bake a little faster, so keep an eye on them.
Mine were super crispy, so this may not be a problem. But it if is, assemble right before serving and use less salsa on the base.
Yes - make the filling and crisp tortillas ahead, then assemble when ready.
Monterey Jack and cheddar melt beautifully for tostadas.
Not unless your salsa or taco seasoning is spicy. Choose mild if cooking for kids.
Yes you can. Bake tortillas across two rimmed baking sheets, switching racks halfway.
Yes! Brush the tortillas lightly with oil and air fry at 400°F for 3-4 minutes per side until crisp. Then add the chicken filling and cheese, and air fry for another 1-2 minutes to melt.
Absolutely. Spread a thin layer of warmed refried beans directly on the tortillas before adding the chicken mixture. It gives a creamy base and helps everything stick together.
More Taco Recipes To Try:
Rotisserie Chicken Tostadas
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Ingredients
- 10 small corn tortillas
- 2 Tbsp avocado oil
- 2 cups shredded rotisserie chicken
- 15 oz canned black beans - drained and rinsed
- 1 cup canned corn - drained
- 1 cup chunky salsa
- 1 Tbsp taco seasoning
- 1 ½ cups shredded cheese
- ½ cup diced tomatoes
- Optional toppings: - shredded lettuce, sour cream, avocado, salsa, lime juice, cilantro
Instructions
- Preheat oven to 450°F. Arrange 10 corn tortillas on a baking sheet and brush both sides with 2 Tbsp avocado oil. Bake 8-10 minutes, flipping halfway.
- In a large skillet, combine 2 cups chicken, 15 oz black beans, 1 cup corn, 1 cup chunky salsa, and 1 Tbsp taco seasoning. Heat 4-5 minutes.
- Spoon ½ cup filling onto each tortilla.
- Sprinkle each with shredded cheese and bake 2-3 minutes until melted.
- Add toppings like diced tomatoes, lettuce, or sour cream before serving.
Notes
- Bake tortillas in a single layer for the crispiest texture.
- Flip halfway through baking so both sides brown evenly.
- Brush lightly with oil - too much keeps them from crisping.
- Use freshly shredded cheese for better melt and flavor.
- Reheat tortillas separately to keep them from getting soggy.
- Add a squeeze of lime right before serving to brighten flavor.
- Prep toppings ahead so assembly is quick on busy nights.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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