Mexican Chicken Tostada Bake (Print Version)
Crunchy baked tortillas piled high with zesty chicken, beans, cheese, and fresh toppings.
# Ingredients:
01 -
8 corn tortillas (6-inch size)
02 -
1 tablespoon canola oil
03 -
8.5 ounces canned corn, drained
04 -
1 1/2 cups cooked shredded chicken
05 -
8 ounces salsa (store-bought or homemade)
06 -
2 tablespoons taco seasoning mix
07 -
15 ounces black beans, rinsed and drained
08 -
2 cups shredded colby jack cheese
09 -
Fresh cilantro leaves
10 -
Diced tomatoes
# Steps:
01 -
Preheat oven to 450°F. Lay corn tortillas on a rimmed baking sheet. Brush each tortilla with a thin, even layer of canola oil on both sides. Bake tortillas for 10 minutes, flipping halfway and rotating the pan for even cooking. Monitor closely, checking every 2–3 minutes to prevent burning. Flour tortillas may require less time.
02 -
In a medium saucepan over medium heat, combine shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans. Stir occasionally and cook until heated through, about 5 minutes.
03 -
Remove baked tortillas from the oven. Add 1/2 cup of the chicken mixture to each tortilla, then top with 1/4 cup of shredded colby jack cheese. Return tortillas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
04 -
Remove tortillas from the oven. Garnish with fresh cilantro leaves and diced tomatoes. Serve immediately and enjoy.
# Helpful Notes:
01 -
Do not overbake the tortillas as they can go from crispy to burnt quickly. Monitor closely during the baking process.