Mini Sheet Pan Tostadas

A top down shot of little tostadas with cheese, sour cream and tomatoes on a foil lined baking sheet.

5 from 11 votes

Bake a sheet pan full of these mini chicken tostadas in about 30 minutes for an easy dinner or fun party snack. Crispy baked street taco tortillas are loaded with beans, chicken, cheese and your favorite toppings.

Prep Time10

Cook Time15

Resting Time5

Total Time30

Course: Appetizer, Main Course

Cuisine: Mexican

Diet: Low Calorie

Keyword: mini chicken tostadas

Servings: tostadas

Calories: 164kcal

Author: Valerie Brunmeier

Ingredients

12 street taco size corn tortillas approximately 4-inch
3 tablespoons vegetable or canola oil or as needed
16 ounce can traditional refried beans I used just shy of 1 can
2 cups shredded rotisserie chicken breast meat
2 cups shredded cheese sharp cheddar, Monterey Jack

For Garnish

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 I used Cholula

Instructions

Line a large baking sheet with foil for easy cleanup. Preheat oven to 450 degrees F.
Brush both sides of the tortillas with oil and place on the prepared cookie sheet) they’ll be very close together but will shrink slightly after first bake). Bake for 9 to 10 minutes, or until firmed up but not overly browned or crisp (they’ll crisp up a bit as they rest and during 2nd bake).
Remove the baking sheet and let the tortillas rest for about 5 minutes or until cool enough to handle.
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
Top each mini tostada with a small dollop (about 1+ teaspoon) of sour cream, a little diced onion, 2 pieces of cherry tomato (stuck in sour cream), and a little cilantro. Serve with the hot sauce.

Nutrition