Mini Sheet Pan Chicken Tostadas – Quick, Flavorful, and Perfect for Sharing!
A quick and easy mini tostada recipe featuringcrispy tortillas, savory beans, shredded chicken, and melted cheese, toppedwith fresh garnishes for a burst of flavor in every bite.
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.
Nutrition
Calories: 252kcal
Tried this recipe?Let us know how it was!