Name: Sheet Pan Chicken Tostadas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
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; Shredded romaine lettuce or iceberg lettuce; Diced tomatoes; Sliced green onions; Jalapeno slices; Diced avocado; Salsa

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.

Five small tostadas are arranged on a wooden board, each with layers starting from a toasted tortilla base. On top, there is shredded orange-brown chicken mixed with melted cheese. Each tostada is topped with fresh bright green avocado slices, light pink pickled onion rings, small white cheese crumbles, and dollops of white creamy sauce. Fresh green cilantro leaves are scattered on top and around the board. Around the board, there are white bowls with sliced green jalapeños, white cheese crumbles, lime wedges, and a jar with more pickled onions. Half an avocado and lime halves sit nearby on a white marbled surface. A woman's hand holds the wooden board at the edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken Tostadas Recipe
Top Tip
How to Serve Sheet Pan Chicken Tostadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken Tostadas Recipe

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.

Flat lay of a stack of soft corn tortillas, a small mound of cooked shredded chicken breast, a small white bowl of bright red salsa, a small white bowl of dark black beans, a small white bowl of smooth refried beans, a small white bowl filled with shredded yellow cheddar cheese, fresh green romaine lettuce leaves, ripe red diced tomatoes, a few sliced green onions, several slices of fresh green jalapeno, a diced creamy avocado half, and two whole uncracked brown eggs, all arranged in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Six small round tortillas lie on a silver baking tray on a white marbled surface. Each tortilla has three layers: the bottom layer is a light tan tortilla, topped with a medium-brown shredded chicken mixture, and finished with a pile of shredded yellow and white cheese on top. The cheese strands are thin and scattered, covering the chicken unevenly. Some shredded cheese bits are also sprinkled lightly around the tortillas on the tray. photo taken with an iphone --ar 2:3 --v 7

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

sheet pan chicken tostadas - Serving Suggestion

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:

Can I use corn tortillas instead of flour?

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.

What’s the best way to make this recipe gluten-free?

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.

Can I prepare this recipe ahead of time?

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.

What toppings do you recommend?

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!