Go Back
Print
Recipe Image
Equipment
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
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.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main
Cuisine:
Mexican
Keyword:
Easy
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.