Description
Mini Chicken Tostadas bring irresistible flavor with simple prep. Made with shredded chicken, cheese, and fresh toppings, they’re perfect for quick dinners or snacks.
Ingredients
Scale
- 12 street taco size corn tortillas, approximately 4-inch
- 3 tablespoons vegetable or canola oil, or as needed
- 16 ounce can traditional refried beans
- 2 cups shredded rotisserie chicken breast meat
- 2 cups shredded cheese, sharp cheddar or monterey jack
- â…“ cup sour cream, or as needed
- ¼ cup finely diced red onion, or as needed
- ¼ cup chopped or torn cilantro leaves, or as needed
- 6 cherry or grape tomatoes, chopped into small pieces
- hot sauce, i used cholula
Instructions
- Preheat the oven to 450°F and line a large baking sheet with foil for easy cleanup.
- Brush oil onto both sides of the tortillas and place them on the cookie sheet. Bake for 9 to 10 minutes until firm but not overly browned.
- Remove from the oven and let the tortillas cool for about 5 minutes.
- Flip the tortillas, spread refried beans on each, and top with shredded chicken and cheese. Bake again for 5 to 6 minutes until everything is heated and the cheese melts.
- Top each tostada with sour cream, diced onion, pieces of cherry tomato, and cilantro. Serve with hot sauce.
Notes
For extra flavor, use homemade refried beans if available.
Feel free to customize toppings based on your preference.
Nutrition
- Serving Size: 1 tostada
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg