Description
Crispy oven-baked tostadas topped with seasoned rotisserie chicken, beans, corn, and melty cheese for a quick Mexican dinner.
Ingredients
1 tbsp cooking oil
8 corn tortillas (6-inch)
2 tbsp taco seasoning
1 1/2 cups shredded chicken
8.5 oz canned corn (drained)
8 oz salsa
15 oz black beans (rinsed and drained)
2 cups shredded Colby Jack cheese
chopped cilantro
diced tomatoes
Instructions
1. Preheat oven to 450°F and brush tortillas with oil.
2. Bake tortillas for 10 minutes, flipping halfway.
3. Combine shredded chicken, taco seasoning, salsa, corn, and beans in a saucepan.
4. Cook over medium heat until heated through.
5. Top each tortilla with 1/2 cup chicken mixture and 1/4 cup cheese.
6. Bake for 5 minutes until cheese melts.
7. Garnish with cilantro and diced tomatoes, then serve.
Notes
You can use flour tortillas, but bake for less time.
Store leftover chicken mixture in fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
Keywords: rotisserie chicken tostadas, crispy chicken tostadas, weeknight tostada recipe