Mini Chicken Tostadas
Easy Home Cooking
These bite-sized tostadas are crunchy, savory, and endlessly customizable. Ready in under 30 minutes, they’re a crowd-pleaser that works for both casual dinners and festive gatherings.
Prep Time 10 minutes mins
Bake Time 15 minutes mins
Total Time 25 minutes mins
Servings 12 mini tostadas
Calories 220 kcal
- 12 street taco-size corn tortillas about 4 inches
- 3 tablespoons vegetable or canola oil or as needed
- 1 16 oz can traditional refried beans (just under 1 can used)
- 2 cups shredded rotisserie chicken breast
- 2 cups shredded sharp cheddar or Monterey Jack cheese
For Garnish
- ⅓ cup sour cream or as needed
- ¼ cup finely diced red onion
- ¼ cup chopped or torn cilantro leaves
- 6 cherry or grape tomatoes chopped
- Hot sauce like Cholula
Preheat oven to 450°F. Line a large baking sheet with foil.
Brush both sides of tortillas with oil and place on the baking sheet.
Bake for 9–10 minutes until firm.
Let tortillas rest for 5 minutes to cool slightly.
Flip tortillas. Spread each with refried beans, then top with chicken and cheese.
Return to oven for 5–6 minutes until cheese is melted and toppings are warm.
Top with sour cream, diced onion, tomatoes, and cilantro. Serve with hot sauce.
See full steps with tips & photos → https://wimpysdiner.net/mini-chicken-tostadas/
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Use Monterey Jack for a creamier melt, or cheddar for a sharper kick.
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You can prep all components ahead and assemble just before baking.
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Easily double the batch for a party platter!