Description
These Mini Chicken Tostadas are perfect for a quick meal with irresistible flavors! Made with crispy tortillas, tender chicken, and delicious toppings, they’re ideal for gatherings or a satisfying weeknight dinner.
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, monterey jack
- ⅓ 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 your oven to 450 degrees F and line a large baking sheet with foil for easy cleanup.
- Brush both sides of the tortillas with oil and arrange them closely on the prepared baking sheet.
- Bake the tortillas for 9 to 10 minutes until they are firm but not overly browned.
- Let the tortillas rest for about 5 minutes or until cool enough to handle.
- Flip the tortillas over, spread them with refried beans, and top with chicken and cheese.
- Return the tostadas to the oven and bake for another 5 to 6 minutes until the beans and chicken are heated through and the cheese is melted.
- Top each mini tostada with a dollop of sour cream, diced onion, cherry tomato pieces, and cilantro. Serve with hot sauce.
Notes
Feel free to adjust toppings according to your taste.
For extra flavor, you can add spices to the shredded chicken.
You can substitute the cheese with your preferred types.
Nutrition
- Serving Size: 1 tostada
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg