Rotisserie Chicken Tostadas
These Rotisserie Chicken Tostadas are fast, flavorful, and full of melty cheese, black beans, salsa, and crispy edges. Easy weeknight win with zero chopping required.
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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.
Servings: 4