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Mini Sheet Pan Chicken Tostadas

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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.

Ingredients

  1. 12 mini corn tortillas (or cut regular tortillas into smaller rounds)
  2. 2 cups cooked shredded chicken (rotisserie works well)
  3. 1 tbsp taco seasoning
  4. 1 tbsp olive oil or cooking spray
  5. 1 1/2 cups shredded Mexican cheese blend or cheddar
  6. 1 cup refried beans or black beans (optional)
  7. 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).

  1. Brush or spray both sides of mini tortillas with olive oil and arrange on a sheet pan.
  2. Bake for 5–6 minutes until slightly crisp, then remove from oven.
  3. Mix shredded chicken with taco seasoning (add a splash of water or lime juice if needed).
  4. Optional: Spread a thin layer of refried beans on each tortilla.
  5. Top tortillas with seasoned chicken and shredded cheese.
  6. Bake another 6–8 minutes, until cheese is melted and tortillas are golden and crisp.
  7. Remove from oven and top with favorite garnishes.
  8. Serve warm with lime wedges.

Notes

  1. Pre-baking tortillas helps keep them crisp under toppings.
  2. Use store-bought tostada shells to save time.
  3. Customize with different proteins like shrimp, beef, or beans.
  4. Serve immediately for the crispiest texture.
  5. Reheat tortillas separately before assembling leftovers.

Nutrition

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