Description
These Mini Chicken Tostadas are a delightful blend of flavors, featuring crispy tortillas topped with tender chicken, cheese, and fresh garnishes. A quick and satisfying meal for any occasion!
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 the oven to 450°F and line a large baking sheet with foil.
- Brush both sides of the tortillas with oil and arrange them close together on the baking sheet.
- Bake the tortillas for 9 to 10 minutes until they are firm but not overly browned.
- Allow the tortillas to rest for about 5 minutes until cool enough to handle.
- Flip the tortillas, spread refried beans on each, and top them with chicken and cheese.
- Return the tostadas to the oven for an additional 5 to 6 minutes until heated through and cheese is melted.
- Top each tostada with sour cream, diced onion, cherry tomatoes, and cilantro, and serve with hot sauce.
Notes
Use shredded chicken from a rotisserie chicken for convenience.
Feel free to adjust toppings like sour cream and onions to taste.
Serving with various hot sauces adds a nice kick to these tostadas.
Nutrition
- Serving Size: 1 tostada
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg