Description
Crispy baked tortillas topped with seasoned rotisserie chicken, beans, corn, cheese, and fresh toppings. A quick, easy, and flavorful weeknight dinner ready in under 30 minutes.
Ingredients
1 tbsp cooking oil (canola or vegetable)
8 corn tortillas (6-inch)
1½ cups shredded rotisserie chicken
2 tbsp taco seasoning
8 oz salsa (mild or medium)
8.5 oz canned corn, drained
15 oz canned black beans, rinsed and drained
2 cups shredded Colby Jack cheese
Fresh cilantro, chopped
Diced tomatoes
Instructions
1. Preheat oven to 450°F. Brush both sides of each tortilla lightly with oil and place on a baking sheet. Bake for 10 minutes, flipping halfway through and rotating the pan, until crisp and golden.
2. While tortillas bake, heat a saucepan over medium heat and combine chicken, taco seasoning, salsa, corn, and black beans. Stir occasionally until heated through, about 5 minutes.
3. Remove baked tortillas from oven and top each with about ½ cup of the chicken mixture. Sprinkle with ¼ cup cheese per tortilla. Return to oven and bake for 5 more minutes until cheese is melted and bubbly.
4. Remove from oven, garnish with chopped cilantro and diced tomatoes, and serve immediately.
Notes
Tortillas must be baked until completely crisp to avoid sogginess. Don’t overload with wet toppings like salsa or beans. Always drain beans thoroughly before using. Heat the chicken with taco seasoning before assembling to enhance flavor and ensure even warmth. Add cheese while chicken is still hot so it melts better.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 tostada
- Calories: 225
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg