Description
A quick and customizable meal featuring crispy tostada shells topped with shredded rotisserie chicken and fresh toppings, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2-3 cups Rotisserie chicken (shredded)
- 8 shells Tostada shells (store bought or homemade from corn tortillas)
- 1 can Black beans (canned) (Canned is perfect for convenience)
- 1 cup Corn (canned, frozen, or leftover)
- 1 cup Salsa (Chunky, smooth, or spicy based on preference)
- 1 cup Shredded lettuce or cabbage
- 1 cup Diced tomatoes
- 1 medium Avocado or guacamole
- 1/2 cup Cheese (cheddar, Colby Jack, queso fresco, or a mix)
- 2 pieces Lime wedges
- 1/4 cup Chopped cilantro
- 1-2 tsp Taco seasoning (Optional, for flavoring the chicken)
Instructions
Shred the Chicken
- Remove the breasts and thighs from the rotisserie chicken and shred the meat using two forks or your hands.
- Toss the shredded chicken with taco seasoning, a squeeze of lime, and a splash of salsa for added flavor.
Prepare Tostada Shells
- Preheat your oven to 400°F (200°C).
- Lightly brush both sides of corn tortillas with oil and lay them flat on a baking sheet.
- Bake for about 5 minutes, flip, and bake for an additional 4 to 6 minutes until crispy. Keep an eye on them to avoid burning.
Assemble the Tostadas
- Start with a crispy tostada shell.
- Spread a thin layer of black beans on the shell to prevent sogginess.
- Add a generous amount of shredded chicken, followed by a sprinkle of cheese.
- Top with shredded lettuce, diced tomatoes, corn, salsa, avocado, and any other desired toppings.
- If you prefer melted cheese, bake the assembled tostadas in the oven for 3 to 5 minutes before adding the cold toppings.
Notes
Set up a toppings bar for a fun dinner experience. Store chicken, beans, and toppings separately to keep them fresh. Tostadas can be assembled right before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Mexican