Mini Chicken Sheet Pan Tostadas: Fresh, Flavorful, and Fun!
Get ready to whip up a vibrant, flavorful, and incredibly easy meal with these Mini Chicken Sheet Pan Tostadas! These personal-sized tostadas feature crispy corn tortillas topped with seasoned shredded chicken, melty cheese, and a colorful array of fresh veggies, all finished with a dollop of creamy sour cream and bright cilantro. They’re perfect for a quick weeknight dinner, a fun appetizer, or a customizable build-your-own meal for the whole family!
These mini tostadas are a fantastic way to enjoy the fresh, zesty flavors of Mexican cuisine with minimal effort. The crisp crunch of the tortilla combined with the tender chicken and fresh toppings makes every bite a delightful experience. Plus, using a sheet pan makes cleanup a breeze!
Ingredients:
- 12 small corn tortillas
- 2 cups cooked, shredded chicken (rotisserie chicken, leftover cooked chicken breast, or poached chicken works great)
- 1½ cups shredded cheddar or Mexican blend cheese
- ½ cup diced tomatoes (about 1 medium tomato)
- ¼ cup diced red onion
- 1 cup shredded iceberg or romaine lettuce
- ½ cup sour cream
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil (for brushing tortillas)
- ½ tsp chili powder (optional, for seasoning chicken)
- ¼ tsp cumin (optional, for seasoning chicken)
- Salt and black pepper to taste
Equipment:
- Large sheet pan
- Parchment paper or aluminum foil
- Small bowl (for oil)
- Pastry brush (optional)
- Spatula
- Cutting board and knife
Instructions:
- Preheat Oven & Prep Tortillas: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil. Lightly brush both sides of each small corn tortilla with olive oil. Arrange the tortillas in a single layer on the prepared sheet pan.
- Crisp the Tortillas: Bake the tortillas for 8-12 minutes, flipping halfway through, until they are golden brown and crispy. Keep a close eye on them to prevent burning. Once crispy, remove from the oven and set aside. You can lower the oven temperature to 350°F (175°C) if you plan to quickly melt cheese on them, otherwise, you can skip this step if assembling without a second bake.
- Prepare Chicken & Toppings: In a medium bowl, toss the cooked, shredded chicken with the optional chili powder, cumin, salt, and pepper to taste, until well combined. This adds a nice layer of flavor. Dice your tomatoes and red onion. Shred your lettuce. Have your sour cream and chopped fresh cilantro ready.
- Assemble and Bake (Optional Cheese Melt):
- Place the crispy tostada shells back on the sheet pan (if they’ve cooled).
- Evenly spread the seasoned shredded chicken over each crispy tortilla.
- Generously sprinkle shredded cheddar or Mexican blend cheese over the chicken.
- Return the sheet pan to the oven for 3-5 minutes, or until the cheese is melted and bubbly. If you prefer, you can skip this baking step and add the cheese after the fresh toppings, for a colder, crispier cheese experience.
- Add Fresh Toppings & Serve:
- Remove the tostadas from the oven.
- Immediately top with diced tomatoes, diced red onion, and shredded lettuce.
- Add a dollop of sour cream to each tostada.
- Garnish generously with chopped fresh cilantro.
- Serve your Mini Chicken Sheet Pan Tostadas immediately while the cheese is warm and the tortillas are still crispy.
Tips & Variations:
- Protein Swap: Not a fan of chicken? Use cooked, seasoned ground beef, shredded pork carnitas, or even black beans for a vegetarian option.
- Spice it Up: Add a dash of hot sauce, a sprinkle of red pepper flakes to the chicken, or some sliced jalapeños to the toppings for extra heat.
- Sauce It Up: Instead of just sour cream, offer a drizzle of salsa, guacamole, or your favorite creamy taco sauce.
- Other Veggies: Get creative with other fresh toppings like sliced radishes, corn, or pickled onions.
- Make Ahead: Cook and season the chicken ahead of time. Prepare all your diced and shredded veggies. Crisp the tortillas just before serving to maintain their crunch. Assemble right before eating.