Mini Chicken Sheet Pan Tostadas
Quick and flavorful Mini Chicken Sheet Pan Tostadas that combine the best of tacos and nachos, perfect for family dinners or parties.
Servings: 4 servings
Equipment
- Sheet Pan
- Parchment Paper
- Mixing Bowl
Ingredients
Ingredients
- 6 small corn tortillas
- 1 cup cooked and shredded chicken breast
- 1/2 cup refried beans
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup diced avocado
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Brush tortillas with olive oil on both sides. Arrange on sheet pan in a single layer.
- Bake tortillas for 5-7 minutes or until crispy and lightly golden.
- Spread refried beans on each tortilla. Top with shredded chicken and cheese. Sprinkle with salt and pepper.
- Return to oven and bake another 5-7 minutes until cheese melts and is bubbly.
- Top with freshness: Sprinkle diced tomatoes, red onion, avocado, and cilantro on each tostada.
- Serve warm with lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes until heated through.