Craving a Mexican-inspired snack or quick meal that’s easy to make and fun to eat? These mini sheet pan chicken tostadas are perfect for gatherings, family dinners, or a snackable fiesta. Made with crispy corn tortillas, savory refried beans, shredded rotisserie chicken, and melted cheese, these tostadas are topped with fresh garnishes that bring vibrant flavors and textures to every bite. Simple and satisfying, they’re ready in under 30 minutes and customizable to your taste preferences.
Ingredients
- 12 street taco size corn tortillas (about 4 inches each)
- 3 tablespoons vegetable or canola oil (or as needed for brushing)
- 1 (16-ounce) can traditional refried beans (you’ll use just under one full can)
- 2 cups shredded rotisserie chicken breast
- 2 cups shredded cheese (such as sharp cheddar or Monterey Jack)
For Garnish
- ⅓ cup sour cream (or as needed)
- ¼ cup finely diced red onion (or as needed)
- ¼ cup chopped or torn cilantro leaves (or as needed)
- 6 cherry or grape tomatoes, chopped into small pieces
- Hot sauce (such as Cholula, to taste)
Instructions
- Prepare the Tortillas: Preheat your oven to 400°F (200°C). Arrange the corn tortillas on a large sheet pan. Lightly brush both sides of each tortilla with vegetable or canola oil.
- Bake the Tortillas: Bake in the preheated oven for 5-7 minutes on each side or until they’re crispy and golden. Monitor them closely to avoid any burning. When finished, take them out of the oven and let them rest.
- Heat the Beans: While the tortillas bake, warm the refried beans in a small saucepan over low heat, stirring occasionally.
- Assemble the Tostadas: Spread a layer of warm refried beans on each crispy tortilla. Top with shredded rotisserie chicken and then sprinkle generously with shredded cheese.
- Melt the Cheese: Return the tostadas to the oven for an additional 5-6 minutes, or until the cheese is fully melted and bubbly.
- Add Garnishes and Serve: Remove the tostadas from the oven and top each with a dollop of sour cream, a sprinkle of diced red onion, chopped cilantro, and chopped tomatoes. Drizzle with hot sauce if desired.
- Serve Warm: Serve these mini tostadas hot and enjoy as an appetizer, snack, or main dish.
Conclusion
These mini sheet pan tostadas are a delightful and easy-to-make dish that’s perfect for sharing or enjoying solo. The combination of crunchy tortillas, savory beans, tender chicken, and gooey cheese, topped with fresh garnishes, creates a satisfying bite every time. Try this recipe for your next get-together or as a quick weeknight dinner and enjoy all the delicious flavors of Mexican cuisine right from your own kitchen.
Mini Sheet Pan Chicken Tostadas – Quick, Flavorful, and Perfect for Sharing!
Ingredients
- 12 street taco size corn tortillas about 4 inches each
- 3 tablespoons vegetable or canola oil or as needed for brushing
- 1 16-ounce can traditional refried beans (you’ll use just under one full can)
- 2 cups shredded rotisserie chicken breast
- 2 cups shredded cheese such as sharp cheddar or Monterey Jack
- ⅓ cup sour cream or as needed
- ¼ cup finely diced red onion or as needed
- ¼ cup chopped or torn cilantro leaves or as needed
- 6 cherry or grape tomatoes chopped into small pieces
- Hot sauce such as Cholula, to taste
Instructions
- Prepare the Tortillas: Preheat your oven to 400°F (200°C). Arrange the corn tortillas on a large sheet pan. Lightly brush both sides of each tortilla with vegetable or canola oil.
- Bake the Tortillas: Bake in the preheated oven for 5-7 minutes on each side or until they’re crispy and golden. Monitor them closely to avoid any burning. When finished, take them out of the oven and let them rest.
- Heat the Beans: While the tortillas bake, warm the refried beans in a small saucepan over low heat, stirring occasionally.
- Assemble the Tostadas: Spread a layer of warm refried beans on each crispy tortilla. Top with shredded rotisserie chicken and then sprinkle generously with shredded cheese.
- Melt the Cheese: Return the tostadas to the oven for an additional 5-6 minutes, or until the cheese is fully melted and bubbly.
- Add Garnishes and Serve: Remove the tostadas from the oven and top each with a dollop of sour cream, a sprinkle of diced red onion, chopped cilantro, and chopped tomatoes. Drizzle with hot sauce if desired.
- Serve Warm: Serve these mini tostadas hot and enjoy as an appetizer, snack, or main dish.