Rotisserie Chicken Tostadas
Rotisserie Chicken Tostadas: 10-minute dinner energy with all the flavor and zero stress.
Let’s talk about tostadas. They’re basically tacos that decided to sit down and chill. No folding, no wrapping, just a crunchy little plate of crispy goodness ready to carry all your favorite toppings—and if you ask me, they deserve way more hype than they get.
This is one of those “oops, I need to make dinner but I also don’t want to try very hard” recipes. But the cool part is: it looks like you tried. It tastes like you tried. Your family will think you tried. But really? You tossed some things in a pan and let your oven handle the rest while you considered whether or not you actually like doing laundry (spoiler: you don’t).
So what’s in these?
We’re leaning on a rotisserie chicken here, because we’re smart and efficient and frankly, she’s the queen of shortcuts. Toss that chicken with a super easy homemade taco seasoning, a jar of salsa, black beans, and frozen corn (no need to thaw—we’re not here to stress). Pile it all on top of some crunchy corn tostadas, add cheese, and throw them in the oven until melty.
Oh, and did I mention the rice?
We’re leveling up with Royal’s Mexican Style Rice with Street Corn—you heat it in the microwave and suddenly your tostadas have a base layer that tastes like it came from a restaurant. Trust me, it makes the whole dish feel intentional. Like you planned it. Like you didn’t just open your fridge and start winging it. (Even if you did.)
Why this works for busy people:
- No raw meat to deal with
- One pan for the chicken mix
- Assembly-line vibes = customizable for picky eaters
- It reheats like a dream
You can make 10 tostadas in under 20 minutes and still have time to scroll Instagram or hide in the laundry room for 5 quiet minutes. Serve it with a side salad if you’re feeling extra or just pile on the sour cream and call it a night.
Random but cool tostada fact:
The word tostada literally means “toasted” in Spanish. Which is perfect, because these babies come out golden, crispy, and toasted to perfection—and honestly, so should we after a long week.
Rotisserie Chicken Tostadas
Ingredients
- Corn Tostadas
- 1 bag frozen corn
- 2 1/2 cups shredded cooked chicken I used rotisserie
- 1 ½ cups salsa
- 1 15 oz can black bean drained + rinsed
- 2 cups colby jack cheese shredded
- fresh pico de gallo
- Sour cream
- 3 bags of Royal’s Mexican Style Rice and Street Corn
Taco Seasoning
- ½ tablespoon chili powder
- ½ tablespoon chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon dried oregano
Instructions
- Preheat your oven to 425°F. Lay out tostadas. Shred your rotisserie chicken; I usually wind up with about 2-2 ½ cups. Combine the shredded chicken, salsa, taco seasoning, frozen corn, and black beans in a medium to large saucepan over medium heat. Cook, stirring occasionally, until everything is heated through, about 5 minutes.
- Meanwhile, prepare rice according to package instructions.
- Spoon desired amount of rice over each tostada. Add about ½ cup of the chicken mixture. Sprinkle each with about ¼ cup of shredded cheese. Bake for 5 minutes, or until the cheese is fully melted and bubbly.
- Top with fresh pico de gallo and a dollop of sour cream before serving.
