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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
Bake Time 15 minutes
Total Time 25 minutes
Servings 12 mini tostadas
Calories 220 kcal

Ingredients
  

  • 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

  • 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

Instructions
 

  • 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/

Notes

  • Use Monterey Jack for a creamier melt, or cheddar for a sharper kick.
  • You can prep all components ahead and assemble just before baking.
  • Easily double the batch for a party platter!