Easy Chicken Tostadas
Easy Chicken Tostadas are a quick and customizable meal, perfect for weeknights or gatherings.
Ingredients
Tostadas Base
- 8 pieces corn tortillas (6 inch)
- 1 tablespoon vegetable oil for brushing tortillas
Filling
- 8.5 ounces corn, drained
- 1.5 cups shredded cooked chicken
- 8 ounces salsa
- 2 tablespoons taco seasoning (store-bought or homemade)
- 15 ounces black beans, drained and rinsed
Toppings
- 2 cups colby jack cheese, shredded can substitute with cheddar or Monterey Jack
- Fresh cilantro diced, for garnish
- Diced tomatoes for garnish
Instructions
Preparation
- Preheat your oven to 450 degrees.
- Lay the tortillas on a rimmed baking sheet and brush them with vegetable oil on both sides.
Baking Tortillas
- Bake for 10 minutes, flipping halfway through and rotating the pan. Check every 2 to 3 minutes to ensure they do not burn.
Cook Filling
- While the tortillas are baking, combine chicken, salsa, taco seasoning, corn, and black beans in a medium to large saucepan over medium heat.
- Stir occasionally and cook until heated through, about 5 minutes.
- Add 1/2 a cup of the mixture to the top of each tortilla and top with 1/4 cup of cheese each.
Final Baking
- Return to the oven for 5 minutes or until the cheese is melted.
- Top with cilantro and diced tomatoes before serving.
Notes
You can add extra toppings like avocado, sour cream, or jalapeños for more flavor. Serve with a side of Mexican rice or a fresh salad. To store leftovers, keep components separate: store tortillas at room temperature and chicken mixture in the fridge for up to 3 days.