Rotisserie Chicken Tostada
15 Minutes
Mexican/Mexican Fusion
Servings: 4 (10 Tostadas)
These Rotisserie Chicken Tostadas are a bold, flavor-packed fusion of Mexican-inspired comfort and weeknight convenience. Built on crispy corn shells and layered with Royal’s Mexican Style Rice and Street Corn, seasoned chicken, and melty cheese, they’re finished with fresh pico and sour cream for the perfect bite every time. Ready in just 15 minutes; this is quick comfort food with flair.
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 Royal Microwavable Mexican Style Rice & Street Corn Pouches
Taco Seasoning
- 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
Preparation
- Preheat your oven to 425°F. Lay out tostadasShred 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.
