Go Back

Chicken Tostadas

Crunchy baked corn tortillas topped with seasoned chicken, black beans, corn, cheese, and fresh garnishes for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Tostada Shells
  • 8 pieces corn tortillas (6-inch)
  • 1 tablespoon vegetable oil For brushing tortillas
Topping
  • 1.5 cups shredded cooked chicken Can use leftover or rotisserie chicken
  • 8 oz salsa Use your preferred salsa
  • 2 tablespoons taco seasoning
  • 15 oz black beans, drained and rinsed
  • 8.5 oz corn, drained
  • 2 cups shredded Colby Jack cheese Can swap with cheddar or pepper jack
Garnishes
  • Fresh cilantro For garnishing
  • Diced tomatoes For garnishing

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with vegetable oil and place them on a baking sheet. Bake for 8–10 minutes, flipping halfway, until golden and crispy.
  2. While the tortillas bake, heat a skillet over medium heat. Add the shredded chicken, salsa, and taco seasoning. Stir and cook for about 5 minutes, until the mixture is heated through and well combined.
  3. Remove the crispy tortillas from the oven. Evenly spread black beans and corn over each tostada shell, then spoon the seasoned chicken mixture on top. Sprinkle generously with shredded Colby Jack cheese.
  4. Return the assembled tostadas to the oven and bake for 5–7 minutes, until the cheese is melted and bubbly. Remove from the oven, garnish with fresh cilantro and diced tomatoes, and serve immediately.

Notes

For extra creaminess, add avocado slices or guacamole. Top with sour cream or a drizzle of chipotle sauce. Make it spicier with jalapeños or hot salsa.