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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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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.