Why You’ll Love This Recipe
These mini tostadas are perfect for busy weeknights, parties, or game day snacking. They’re fast, customizable, and kid-friendly, with a crispy base and layers of bold flavor. You can make a batch all at once on one pan, and everyone can add their favorite toppings. Plus, they’re great for using up leftover chicken, making them both convenient and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mini corn tortillas (or cut regular tortillas into smaller rounds)
- Cooked chicken, shredded (rotisserie works great)
- Taco seasoning
- Olive oil or cooking spray
- Shredded Mexican cheese blend or cheddar
- Refried beans or black beans (optional)
- Optional toppings: sour cream, guacamole, pico de gallo, chopped lettuce, diced tomatoes, sliced jalapeños, cilantro, lime wedges
Directions
- Preheat your oven to 400°F (200°C).
- Lightly brush or spray both sides of the mini tortillas with olive oil and arrange them on a large sheet pan.
- Bake for 5–6 minutes until slightly crisp, then remove from the oven.
- In a bowl, mix shredded chicken with taco seasoning (add a splash of water or lime juice if needed).
- Optional: Spread a thin layer of refried beans on each tortilla.
- Top each tortilla with seasoned chicken and a generous sprinkle of shredded cheese.
- Return to the oven and bake for another 6–8 minutes, or until the cheese is melted and the tortillas are golden and crisp.
- Remove from the oven and add your favorite toppings.
- Serve warm with lime wedges on the side.
Servings and timing
Makes 12 mini tostadas.
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: About 25 minutes
Variations
- BBQ chicken tostadas: Use BBQ sauce instead of taco seasoning for a smoky-sweet twist.
- Vegetarian: Skip the chicken and use seasoned black beans, roasted vegetables, or mashed avocado.
- Spicy: Add hot sauce, diced jalapeños, or chipotle sauce to the chicken.
- Breakfast tostadas: Top with scrambled eggs, cheese, and salsa for a breakfast version.
- Seafood version: Use cooked shrimp or fish instead of chicken for a Baja-inspired take.
Storage/Reheating
Tostadas are best enjoyed fresh for maximum crispiness.
If you have leftovers, store the chicken and toppings separately from the tortillas to prevent sogginess.
Reheat tortillas in the oven at 375°F (190°C) for 5–7 minutes to crisp up before assembling.
Assembled tostadas can be stored in the refrigerator for up to 2 days, but the tortillas may soften.
FAQs
Can I use flour tortillas instead of corn?
Yes, but corn tortillas crisp up better in the oven for tostadas.
How do I keep the tortillas crispy?
Bake them before topping, and avoid too much wet filling. Serve immediately after baking.
Can I use store-bought tostada shells?
Absolutely. Just skip the pre-baking step and go straight to topping and warming.
Is this recipe gluten-free?
Yes, if you use gluten-free corn tortillas and seasonings.
Can I make these in advance?
You can prep the toppings ahead, but bake and assemble just before serving to keep them crisp.
What’s the best chicken to use?
Leftover rotisserie chicken or any cooked, shredded chicken works perfectly.
Can I use ground chicken or turkey?
Yes, just cook it with taco seasoning and use in place of shredded chicken.
What cheese works best?
A Mexican blend, cheddar, Monterey Jack, or pepper jack all melt beautifully.
How do I cut full-size tortillas into mini rounds?
Use a cookie cutter or small bowl as a guide to cut regular tortillas into 3- to 4-inch rounds.
What sauces go well with these?
Salsa, guacamole, sour cream, chipotle mayo, or hot sauce are all delicious additions.
Conclusion
Mini Sheet Pan Chicken Tostadas are a quick, crispy, and flavorful way to enjoy all the bold tastes of tacos in an easy-to-handle form. Great for sharing, customizing, and prepping ahead, they’re perfect for any casual meal or party platter. With just one sheet pan and a handful of ingredients, you’ll have a fun and satisfying dish that everyone will love.
PrintMini Sheet Pan Chicken Tostadas
Mini Sheet Pan Chicken Tostadas are crispy, bite-sized tortillas topped with seasoned shredded chicken, melted cheese, and fresh toppings. Baked on one pan for easy prep and cleanup, they’re perfect for parties, game days, or quick weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 12 mini tostadas
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 12 mini corn tortillas (or cut regular tortillas into smaller rounds)
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 tbsp taco seasoning
- 1 tbsp olive oil or cooking spray
- 1 1/2 cups shredded Mexican cheese blend or cheddar
- 1 cup refried beans or black beans (optional)
- Optional toppings: sour cream, guacamole, pico de gallo, chopped lettuce, diced tomatoes, sliced jalapeños, cilantro, lime wedges
Instructions
Preheat oven to 400°F (200°C).
- Brush or spray both sides of mini tortillas with olive oil and arrange on a sheet pan.
- Bake for 5–6 minutes until slightly crisp, then remove from oven.
- Mix shredded chicken with taco seasoning (add a splash of water or lime juice if needed).
- Optional: Spread a thin layer of refried beans on each tortilla.
- Top tortillas with seasoned chicken and shredded cheese.
- Bake another 6–8 minutes, until cheese is melted and tortillas are golden and crisp.
- Remove from oven and top with favorite garnishes.
- Serve warm with lime wedges.
Notes
- Pre-baking tortillas helps keep them crisp under toppings.
- Use store-bought tostada shells to save time.
- Customize with different proteins like shrimp, beef, or beans.
- Serve immediately for the crispiest texture.
- Reheat tortillas separately before assembling leftovers.
Nutrition
- Serving Size: 1 tostada
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
