Name: Mini Chicken Sheet Pan Tostadas are a family favorite!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 12 street taco-size corn tortillas (about 4 inches); 3 tablespoons vegetable or canola oil (or as needed); 1 (16 oz) can traditional refried beans (use just shy of the full can); 2 cups shredded rotisserie chicken breast; 2 cups shredded cheese (sharp cheddar and Monterey Jack blend recommended); ⅓ cup sour cream; ¼ cup finely diced red onion; ¼ cup chopped or torn fresh cilantro; 6 cherry or grape tomatoes, chopped small; Hot sauce (such as Cholula); Optional extras: guacamole, salsa, pico de gallo

Description

These crispy, cheesy Mini Chicken Tostadas are the perfect bite-sized Tex-Mex treat! Baked, not fried, and piled high with refried beans, rotisserie chicken, and melty cheese, they’re a fun and flavorful option for dinner, parties, or game-day snacking—customizable with all your favorite toppings.

Ingredients

Scale

For the Tostadas:

12 street taco-size corn tortillas (about 4 inches)
3 tablespoons vegetable or canola oil (or as needed)
1 (16 oz) can traditional refried beans (use just shy of the full can)
2 cups shredded rotisserie chicken breast
2 cups shredded cheese (sharp cheddar and Monterey Jack blend recommended)

Optional Garnishes:

⅓ cup sour cream
¼ cup finely diced red onion
¼ cup chopped or torn fresh cilantro
6 cherry or grape tomatoes, chopped small
Hot sauce (such as Cholula)
Optional extras: guacamole, salsa, pico de gallo

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Instructions

Preheat oven to 450°F (232°C). Line a large baking sheet with foil for easy cleanup.
Bake tortillas: Lightly brush both sides of the corn tortillas with oil and arrange them snugly on the baking sheet. Bake for 9 to 10 minutes, until the tortillas are firm but not browned. Let cool for about 5 minutes.
Flip and layer: Flip tortillas over and spread each with refried beans. Add shredded rotisserie chicken and top with shredded cheese.
Return to oven: Bake again for 5 to 6 minutes, until the cheese is melted and everything is heated through.
Add toppings: Garnish each tostada with your choice of sour cream, red onion, cilantro, tomatoes, hot sauce, and any other favorite toppings. Serve immediately.

Notes

Use leftover chicken: Rotisserie chicken makes this recipe super quick, but any cooked and shredded chicken works.
Make it vegetarian: Skip the chicken and load up on seasoned beans and veggies instead.
Batch-friendly: This recipe easily doubles or triples for parties and gatherings.
Customize toppings: Add shredded lettuce, jalapeños, avocado slices, or a drizzle of lime crema for variety.
Reheating tip: For best results, reheat leftovers in the oven or air fryer to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Dish
Method: Baked
Cuisine: Tex-Mex