Rotisserie Chicken Tostadas
Crispy baked tortillas layered with tender chicken, beans, and your favorite toppings — a quick, customizable dinner everyone loves.
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Serves: 10 tostadas
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.
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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
Calories: 233kcal | Carbohydrates: 23g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 592mg | Potassium: 382mg | Fiber: 5g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 2mg
Nutrition info is auto-calculated and meant to be an approximation only.
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