1-Getting started: Getting started with rotisserie chicken tostadas is straightforward, beginning with preheating your oven to 450 degrees Fahrenheit. This high heat helps create that perfect crispy shell from the corn tortillas. Lay out the tortillas on a rimmed baking sheet and brush both sides with 1 tablespoon of vegetable oil, making sure they’re shiny but not overly oily.

2-Bake the tortillas: Bake the tortillas for about 10 minutes, flipping them halfway through and rotating the pan for even cooking. Keep an eye on them every 2-3 minutes to prevent burning, aiming for golden brown edges. While they bake, mix 1 1/2 cups shredded cooked chicken with 8 ounces salsa, 2 tablespoons taco seasoning, 8.5 ounces drained corn, and 15 ounces drained and rinsed black beans in a saucepan over medium heat.

3-Stir and heat: Stir occasionally and heat for about 5 minutes until everything is warm and flavorful. Once ready, spoon about half a cup of this mixture onto each baked tortilla. Top with 1/4 cup shredded colby jack cheese per tostada and pop them back in the oven for another 5 minutes to melt the cheese perfectly.

4-Finish and serve: Finish by adding fresh cilantro and diced tomatoes as desired, and serve right away for the best texture. This method, which takes roughly 20 minutes total, makes the process fun and engaging, great for beginners or busy folks.