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Mini Chicken Sheet Pan Tostadas

Mini chicken sheet pan tostadas topped with shredded chicken, cheese, tomatoes, onions, sour cream, and cilantro.
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Mini Chicken Sheet Pan Tostadas are a quick and easy Mexican-inspired dinner made with crispy baked mini tortillas, seasoned shredded chicken, beans, cheese, and fresh toppings—all cooked on one sheet pan in under 30 minutes.

Ingredients

Scale
  • 8 mini corn tortillas
  • 2 cups cooked shredded chicken
  • 2 tablespoons olive oil (or spray)
  • 1 tablespoon taco seasoning
  • 1 tablespoon lime juice
  • 1 cup refried beans
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup salsa or pico de gallo
  • 1 avocado or 1/2 cup guacamole
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a medium bowl, mix shredded chicken with taco seasoning, olive oil, and lime juice until evenly coated.
  3. Place mini tortillas on the sheet pan and lightly brush or spray both sides with olive oil.
  4. Bake tortillas for 3–4 minutes per side until lightly crisp.
  5. Spread refried beans on each tortilla, add the seasoned chicken, and sprinkle cheese on top.
  6. Return to the oven and bake for 5–7 minutes, or until the cheese is melted and edges are golden.
  7. Remove from the oven and let cool slightly before adding fresh toppings like salsa, avocado, or sour cream.
  8. Garnish with cilantro and serve immediately.

Notes

  • Use rotisserie chicken to save time.
  • Broil for 1–2 minutes at the end for extra crispiness.
  • Keep toppings separate if storing leftovers to maintain crunch.
  • Swap chicken for beans or veggies for a vegetarian version.
  • Store baked shells in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/mini-chicken-sheet-pan-tostadas/