Corn tortillas, shredded chicken, refried beans, cheese, and toppings come together for easy, crispy Mini Chicken Sheet Pan Tostadas.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
It was one of those nights. You know the kind—where 5:00 hits and dinner is still a vague concept you were hoping would sort itself out. My brain was mush, the kid was doing laps around the coffee table, and my husband had just asked (for the third time), “Any ideas for dinner?”
Cue my deep, dramatic sigh.
I opened the fridge, hoping something would speak to me—which, honestly, is a weird habit I’ve developed. And there it was: half a rotisserie chicken, a sad-looking can of refried beans I didn’t even remember buying, and a pack of street taco tortillas that had seen better days.
Now listen, I didn’t have a plan. I just knew I needed dinner to happen before someone in the house started eating cereal out of desperation (again). So I laid everything on a sheet pan, brushed the tortillas with a little oil, piled on the chicken and beans, and just hoped for the best.
When those Mini Chicken Sheet Pan Tostadas came out of the oven? Golden. Crunchy. Melty. And the best part? Nobody even realized it was a clean-out-the-fridge kind of night. They thought it was a treat. I swear, my son called them “little tacos with cheese crowns.” And now? We make them almost every week.
Why You’ll Love This Mini Chicken Sheet Pan Tostadas Recipe?
Here’s the deal. These tostadas aren’t fancy. They’re not “oh wow, you made that from scratch?” kinda fancy. They’re real-life, fast-dinner, feed-a-hungry-crowd-on-a-weeknight magic.
You start with crispy little tortillas that get golden and crunchy in the oven (no frying, praise be). Then you layer on creamy beans, juicy shredded chicken, and enough cheese to make you feel a tiny bit reckless.
And you know what? They’re fun. They’re the kind of thing you eat with your hands and accidentally smear sour cream on your cheek while you’re talking. They’re also incredibly flexible. Leftover taco meat? Use it. Don’t like onions? Skip ’em. More hot sauce? Always.
They’re the perfect mix of comfort food and “I still kind of have my life together.”
Ingredient Notes:
Let me walk you through the basics. This isn’t gourmet—it’s grocery-store easy. But still so, so good.
-
12 street taco corn tortillas – You want the little ones. They crisp up faster, and you can eat three without blinking.
-
A bit of oil (3 tbsp-ish) – Vegetable or canola. Honestly, I just drizzle and brush until they look shiny. Measurements? Optional.
-
1 can of refried beans – Traditional, black bean, spicy, whatever’s sitting in the pantry.
-
2 cups shredded chicken – I use rotisserie because it’s easy and flavorful, but leftover grilled chicken works too. I once used shredded turkey after Thanksgiving and it slapped.
-
2 cups shredded cheese – Sharp cheddar, Monterey Jack, Pepper Jack if you like heat… or whatever bag of cheese you panic-bought last week.
Garnish ideas (no pressure):
-
Sour cream
-
Diced red onion
-
Chopped cherry tomatoes
-
Cilantro (if you’re into that)
-
Hot sauce – I’m a Cholula girl, but no judgment if you’re team Tapatío.
How To Make Mini Chicken Sheet Pan Tostadas?
Step 1: Preheat your oven to 450°F.
I always forget this and start it halfway through prep. Don’t be me.
Step 2: Brush tortillas with oil.
Both sides. Use a pastry brush or your hands if you’re brave. Lay them on a foil-lined sheet pan so cleanup doesn’t ruin your night.
Step 3: Bake for 9–10 minutes.
Flip halfway if you want both sides extra crispy. Or don’t. It’s okay to be chaotic sometimes. Pull them out and let them rest for 5 minutes—they crisp up more as they cool.
Step 4: Layer with love.
Smear a spoonful of beans on each one. Add shredded chicken. Pile on cheese. Don’t overthink it. They’ll melt and blend together beautifully.
Want To Save This Recipe?
Step 5: Bake again for 5–6 minutes.
Until the cheese is bubbling and you’re fighting the urge to eat them straight off the tray.
Step 6: Add toppings and devour.
Sour cream, red onion, tomatoes, cilantro. Go wild or go simple. Either way, they’ll taste like the best thing you’ve made all week.
Storage Options:
So… these rarely make it past dinner. But if you do have extras, let them cool completely and store in an airtight container. They’ll stay okay in the fridge for about two days. Not crispy, but still tasty.
To reheat, skip the microwave. Trust me. Pop them in the oven or air fryer for a few minutes to crisp things back up. Just… maybe don’t add the sour cream until after reheating. Learned that the messy way.
Variations and Substitutions:
Look, once you’ve made these once, you’ll probably start tweaking things—because that’s what we do.
-
Try different meats – Pulled pork, ground beef, even leftover meatballs (chopped up, of course).
-
Make it vegetarian – Roasted veggies, seasoned black beans, avocado. So good.
-
Use flour tortillas – They’ll get crispy, too. Slightly different texture, but still a win.
-
Add pickled jalapeños – Just enough to keep things interesting.
-
Use BBQ chicken + cheddar – Sweet, smoky, and totally unexpected.
What to Serve with Mini Chicken Sheet Pan Tostadas?
They’re perfect on their own, but if you’re feeding a group or just feeling extra:
-
Simple guac or salsa – Always the right choice.
-
Mexican rice or lime rice – Something to round out the plate.
-
Corn salad – A little sweet, a little creamy, and so fresh.
-
Fruit platter – Trust me, it works. Especially pineapple or mango.
-
A cold drink – Lemonade, margaritas, soda, or iced tea. It’s all good.
Frequently Asked Questions:
Can I make these ahead?
Sort of. You can prep all the components earlier in the day—just don’t assemble until right before baking or you’ll lose the crunch. And no one likes soggy tostadas.
Are they freezer-friendly?
Honestly… not really. You can freeze the cooked chicken and beans separately, but assembled tostadas don’t freeze great. That said, if you try it and it works, let me know. I’m always curious.
Do they have to be mini?
Nope! Use full-size tortillas if that’s what you’ve got. You’ll just need to bake them a little longer to get crisp.
And that’s it. Mini Chicken Sheet Pan Tostadas, born from desperation, now a certified family favorite. They’re messy, they’re fast, they’re completely customizable—and if you eat three standing at the counter before dinner’s even “served,” well… you’re in good company.
Try them soon, and tell me what you think—bonus points if you share your own weird and wonderful topping combos.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Chicken Sheet Pan Tostadas
Ingredients
- 12 street taco size corn tortillas approximately 4-inch
- 3 tbsp vegetable or canola oil or as needed
- 16 oz can traditional refried beans I used just shy of 1 can
- 2 c shredded rotisserie chicken breast meat
- 2 c shredded cheese sharp cheddar, Monterey Jack
FOR GARNISH:
- ⅓ c sour cream or as needed
- ¼ c finely diced red onion or as needed
- ¼ c chopped or torn cilantro leaves or as needed
- 6 cherry or grape tomatoes chopped into small pieces
- hot sauce I used Cholula
Instructions
- Preheat oven to 450°F. Line a large baking sheet with foil.
- Brush tortillas with oil on both sides and place them on the baking sheet. Bake for 9-10 minutes until firm.
- Let the tortillas rest for 5 minutes, then flip them over.
- Spread each tortilla with refried beans, then top with shredded chicken and cheese.
- Bake for another 5-6 minutes until the cheese melts.
- Top each tostada with sour cream, diced red onion, cherry tomato pieces, and cilantro. Enjoy with hot sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
