There’s something instantly satisfying about crisp, cheesy, and hearty tostadas all baked together on one sheet pan. This Sheet Pan Chicken Tostadas Recipe is my go-to when I want a hassle-free dinner that delivers tons of flavor without keeping me stuck in the kitchen for too long.
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Why You'll Love This Recipe
I can’t tell you how much I appreciate any recipe that combines convenience with crave-worthy Mexican flavors. This sheet pan version lets me feed a crowd or just have plenty of leftovers, and the crispy edges? Absolutely unbeatable!
- One-pan ease: Everything cooks together on a single sheet, so cleanup is a breeze—even after a tasty meal.
- Customizable toppings: Whether you like it spicy, cheesy, or loaded with fresh veggies, you can pile on your favorites.
- Perfect for weeknights: Ready in about 25 minutes, it fits perfectly into a busy schedule without compromising flavor.
- Kid-friendly and crowd-pleasing: Everyone from picky eaters to grown-ups will be coming back for seconds.
Ingredients & Why They Work
Every ingredient here plays a part in creating that ideal tostada: crispy base, savory chicken, creamy beans, melty cheese, and fresh toppings. Finding good-quality tortillas and seasoning is the trick to making these shine.
- Tortillas: I usually use small street taco-size flour tortillas, but corn works well too—just watch the baking time to get that perfect crisp.
- Cooked shredded chicken breast: Rotisserie chicken makes this so easy—plus it stays juicy and tender.
- Taco seasoning: Store-bought is fine, but homemade seasoning with cumin and chili powder gives a fresher punch.
- Refried beans: These add creamy richness and help hold toppings in place on the tostada.
- Black beans: Rinsed and drained to keep things fresh and add a nice texture contrast.
- Salsa: A mild or medium salsa works best—it brightens flavors and adds moisture without overpowering.
- Cheese: Mexican-style cheddar, queso fresco, or cotija all deliver that satisfying melt and saltiness.
- Toppings: I love shredded lettuce and diced tomato for freshness, plus a little avocado for creaminess and jalapeño slices for heat.
Make It Your Way
One of the best things about this Sheet Pan Chicken Tostadas Recipe is how easy it is to tweak for your taste or what you have on hand. I've played with spice levels and toppings for years—each time making it a little more ‘me.’
- Variation: I sometimes swap chicken breast for shredded rotisserie turkey or even seasoned ground beef—both soak up the taco spices beautifully and still come together quickly.
- Make it vegetarian: Simply double up on the beans, add grilled veggies like zucchini and peppers, and use veggie taco seasoning instead.
- Spice it up: Adding chipotles in adobo to the chicken mix gives it a smoky, spicy kick that's a game-changer.
- Dairy-free option: Use dairy-free cheese alternatives and skip or swap out creamy toppings like sour cream for guacamole or salsa verde.
Step-by-Step: How I Make Sheet Pan Chicken Tostadas Recipe
Step 1: Toast Those Tortillas Just Right
Start by heating your oven to 350°F. I arrange my tortillas on two baking sheets, making sure they’re not crowded—air circulation is key to getting a crisp bottom. Give them about 5 minutes, just until the edges start to brown lightly. Flip them over and set aside while you work on the filling. This step keeps them from getting soggy once you add toppings later.
Step 2: Warm Up the Chicken Taco Mix
In a skillet over medium-high heat, toss in your shredded chicken, taco seasoning, and water. Stir frequently so all that seasoning hugs every piece of chicken. In about 4 to 5 minutes, it should be warmed through and fragrant. This quick step makes sure the chicken is juicy and bursting with flavor.
Step 3: Mix the Beans and Salsa
Combine the refried beans, rinsed black beans, and your salsa in a bowl. This creamy yet chunky mix adds both moisture and that comforting bean goodness to the base layer on your tostadas. You want it spreadable but still thick enough to stay put.
Step 4: Build, Bake, and Melt
Spread about two tablespoons of your bean mixture evenly over each toasted tortilla, then top with two tablespoons of the chicken. Finish by sprinkling your cheese of choice on top—it’s the melty crown jewel here. Pop the sheet pans back into the oven for 5 to 7 minutes, watching for that glorious cheese melt and a little bubbling around the edges.
Step 5: Add Your Favorite Toppings and Serve
Once out of the oven, this is when your tostadas truly come to life. Shredded lettuce adds crunch, diced tomatoes bring freshness, and creamy avocado or a squeeze of lime brightens the whole dish. Don’t forget sliced jalapeños if you want a little heat kick!
Top Tip
After countless times making this Sheet Pan Chicken Tostadas Recipe, I’ve learned a few tricks that keep everything tasting fresh and looking great. These little details make all the difference.
- Warm the tortillas first: Toasting before toppings ensures they crisp nicely and hold toppings without getting soggy.
- Don’t overload the beans: Too thick a layer can weigh down the tortillas and make them difficult to crisp.
- Spread toppings evenly: Use a small spoon to portion the chicken and cheese consistently—this helps everything cook uniformly.
- Watch the oven: Cheese melts quickly; keep an eye to avoid burning or overcooking the tortillas.
How to Serve Sheet Pan Chicken Tostadas Recipe
Garnishes
I always reach for a handful of shredded romaine for that fresh crunch, some diced tomatoes for brightness, and a few slices of green onion for a mild bite. Avocado is a must-have for creaminess, and I keep pickled jalapeños on hand for friends who love the spice.
Side Dishes
A simple cilantro-lime rice or classic Mexican street corn makes perfect sides for these tostadas. For a lighter option, a fresh cucumber and radish salad balances the richness wonderfully.
Creative Ways to Present
For party nights, I place these tostadas on a large platter layered with colorful bowls of toppings, inviting guests to build their own. Kids enjoy stacking theirs up like mini towers, and it’s fun to sprinkle edible flowers on top to fancy them up for celebrations.
Make Ahead and Storage
Storing Leftovers
I like to store leftover tostadas in an airtight container with parchment paper between layers to keep them from sticking. They keep well in the fridge for 3 to 4 days—just add fresh toppings after reheating to revive their freshness.
Freezing
This recipe freezes pretty well before the topping step. I assemble and flash freeze the topped tostadas individually on a baking sheet, then transfer them to freezer bags. When I want a quick meal, I bake them from frozen—just add a few extra minutes.
Reheating
To keep that crispiness, I reheated leftovers on a baking sheet in a 350°F oven for about 8 minutes. Microwaving makes the tostadas soggy, so I avoid it unless I’m in a real hurry, in which case I re-crisp under the broiler for a minute or two.
Frequently Asked Questions:
Yes! Corn tortillas work great and add extra authentic flavor. Just be careful not to overbake them, as they crisp up faster and can become brittle. Keep an eye during the first toasting step and reduce time by a minute or two if needed.
Using corn tortillas ensures this recipe is naturally gluten-free, as long as you double-check your taco seasoning and refried beans for hidden gluten sources. Many store-bought brands label gluten-free, which makes it easy.
Absolutely. You can do the bean and chicken mixtures a day ahead and keep them refrigerated. Assembly can be done just before baking. This saves time on busy nights and keeps tortillas from getting soggy.
I love classic toppings like shredded lettuce, diced tomatoes, and sliced green onions. Adding fresh avocado or guacamole, pickled jalapeños, and a squeeze of lime really bring brightness and contrast. Don’t forget a dollop of sour cream or a drizzle of salsa to finish!
Final Thoughts
This Sheet Pan Chicken Tostadas Recipe has become a staple in my kitchen because it’s fast, flavorful, and flexible enough for any night of the week. It’s the kind of dish that feels like a special treat but comes together with such ease that you’ll want to make it again and again. So, grab those tortillas and give it a try—I promise, you’ll be hooked just like I am!
Print
Sheet Pan Chicken Tostadas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 small tostadas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Sheet Pan Chicken Tostadas recipe offers a quick and easy high-protein weeknight dinner loved by both kids and adults. Using cooked shredded chicken seasoned with taco spices, refried and black beans, and melted cheese atop lightly baked tortillas, these tostadas are customizable with toppings like lettuce, tomatoes, and avocado. Perfectly crispy, cheesy, and flavorful, they can be adapted to be gluten-free or dairy-free as needed.
Ingredients
Main Ingredients
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
- 1 ½ cups store-bought or homemade refried beans
- ¾ cups black beans, drained and rinsed
- ½ cup salsa of choice
- 1 ½ cups shredded cheddar, Mexican-style, queso fresco, or cotija cheese
Optional Toppings
- Shredded romaine lettuce or iceberg lettuce
- Diced tomatoes
- Sliced green onions
- Jalapeno slices
- Diced avocado
- Salsa
Instructions
- Preheat and bake tortillas: Preheat the oven to 350°F. Arrange the tortillas in an even layer on two baking sheets, leaving a little space between each. Bake for 5 minutes or until slightly browned on the bottom. Remove from the oven and flip each tortilla over; set aside.
- Prepare chicken mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Heat and stir for 4 to 5 minutes until the chicken is warmed through and coated evenly with the seasoning.
- Mix beans and salsa: In a medium bowl, stir together the refried beans, black beans, and salsa until well combined.
- Assemble tostadas: Spread 2 tablespoons of the refried bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, followed by 2 tablespoons of the shredded cheese.
- Bake again: Place the assembled tostadas back in the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly.
- Add toppings and serve: Remove from the oven and garnish the tostadas with your choice of shredded lettuce, diced tomatoes, sliced green onions, jalapeno slices, diced avocado, and additional salsa before serving.
Notes
- To make gluten-free tostadas, use corn tortillas verified gluten-free.
- For a dairy-free version, substitute cheese with a vegan cheese alternative or omit entirely.
- Customize the toppings to suit your taste preferences or dietary needs.
- These tostadas are best served warm immediately after baking for the best texture.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327 calories
- Sugar: 2 g
- Sodium: 853 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 56 mg
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