There’s something incredibly satisfying about a meal that’s both simple and bursting with flavor—that’s exactly what this Easy Sheet Pan Chicken Tostadas Recipe brings to your table. Crispy tortillas, seasoned chicken, melty cheese, and all the toppings you love come together on one pan for an effortless dinner you’ll want to make again and again.
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Why You'll Love This Recipe
Honestly, this recipe has become a go-to in my kitchen because it’s so darn easy and versatile. You get all the flavor of traditional tostadas without standing over the stove frying anything. Plus, the sheet pan approach means less cleanup, and more time enjoying your meal.
- One-pan convenience: Everything bakes on one sheet pan, so it’s super easy to make and clean up.
- Quick prep and cook time: You can have dinner ready in about 25 minutes, even on a busy weeknight.
- Customizable toppings: Whether you want veggies, salsa, or something spicy, you can pile on toppings to suit your mood.
- Great for leftovers: This recipe reheats like a charm, so you can enjoy the next day just as much.
Ingredients & Why They Work
Each ingredient here plays a part in building layers of texture and flavor. I find using a mix of refried and black beans adds both creaminess and a bit of bite, while the taco seasoning really ties the chicken with traditional Mexican spices.
- Street taco-size tortillas: Opt for flour or soft corn tortillas for the perfect crispy base that holds all the toppings.
- Cooked shredded chicken breast: Pre-cooked chicken saves time and soaks up the taco seasoning beautifully.
- Taco seasoning: A packet works fine, but homemade lets you control salt and spice levels.
- Water: Keeps the chicken mixture moist as it simmers with the seasoning.
- Refried beans: Adds creamy texture and a traditional tostada flavor.
- Black beans: Adds protein and a nice contrast in texture to the refried beans.
- Salsa: Brings a punch of flavor and moisture to the bean mixture.
- Shredded cheese: Choose cheddar, Mexican blend, queso fresco, or cotija for melty, salty goodness.
- Optional toppings: Fresh lettuce, diced tomatoes, avocado, jalapeños, and sliced green onions add freshness and crunch.
Make It Your Way
I love switching up the toppings based on what’s fresh or what my family is craving. This recipe is like a blank canvas, so feel free to get creative and make it feel just right for your crowd.
- Variation: I’ve swapped shredded chicken for cooked ground turkey or even tofu for a vegetarian twist — they soak up the seasoning just as well!
- Spice level: Add some chipotle in adobo to the chicken or jalapeños on top if you want a smoky heat kick.
- Cheese options: For dairy-free, try a plant-based cheese or skip it entirely and load up more veggies and guacamole.
- Beans: Black beans can be replaced with pinto beans if you want a different texture or flavor profile.
Step-by-Step: How I Make Easy Sheet Pan Chicken Tostadas Recipe
Step 1: Prep and partially bake the tortillas
I start by preheating the oven to 350°F, then lay the tortillas flat on two baking sheets with a little space around each. Baking them briefly—just about 5 minutes—gives them the perfect crisp base without overdoing it. Flip them halfway through baking so both sides get some color but stay pliable for adding toppings later.
Step 2: Warm the shredded chicken
While the tortillas bake, I heat the shredded chicken in a skillet with taco seasoning and water. Stirring as it warms up coats every piece with flavor and keeps it juicy – usually about 4 to 5 minutes. This step really builds those layers of bold, savory goodness.
Step 3: Mix the beans and salsa
In a separate bowl, I combine the refried beans, black beans, and salsa. This combo adds creaminess and a little tang, balancing the spicy chicken. Feel free to adjust the salsa amount based on how saucy you prefer your tostadas.
Step 4: Assemble and bake again
Now, spread about 2 tablespoons of the bean mixture evenly onto each tortilla, then top with a similar amount of the chicken mixture. Lastly, sprinkle the cheese on top. Bake for another 5 to 7 minutes until the cheese melts and everything is piping hot. It smells amazing at this point!
Step 5: Add your favorite toppings and serve
Once out of the oven, I immediately pile on shredded lettuce, diced tomatoes, and avocado for that fresh counterpoint to the cheesy, savory base. Jalapeño slices give a nice kick if you like spice, and a dollop of salsa or sour cream finishes it off perfectly.
Top Tip
Through all my attempts at this Easy Sheet Pan Chicken Tostadas Recipe, I’ve learned that timing and layering really make the difference between good and unforgettable. Here’s what works best for me:
- Partial bake the tortillas first: This prevents soggy tostadas and helps them crisp perfectly under the toppings.
- Don’t skip the water when warming chicken: It keeps the chicken moist while infusing the seasoning fully.
- Spread toppings evenly: Use a tablespoon measure if needed so each tostada is balanced and every bite tastes great.
- Watch the cheese melt time: Overbaking can dry out the tortillas, so 5 to 7 minutes is just right.
How to Serve Easy Sheet Pan Chicken Tostadas Recipe
Garnishes
For garnish, I’m all about fresh and bright. Shredded lettuce adds crunch, diced tomatoes offer juicy sweetness, and sliced avocado gives buttery richness. Green onions add a mild bite, and jalapeño slices bring that occasional pop of heat. A spoonful of salsa or a drizzle of crema ties it all together beautifully.
Side Dishes
I often serve this with a simple Mexican street corn salad or a side of cilantro lime rice. A crisp green salad with a zesty lime dressing also complements the rich flavors nicely. For families, some crunchy tortilla chips and guacamole round out the meal perfectly.
Creative Ways to Present
Once for a casual gathering, I built a “tostada bar” with all the components laid out buffet-style—everyone loved customizing their own. Another time, I cut the tostadas into smaller bite-sized pieces and served them as finger food with toothpicks—great for parties or game day.
Make Ahead and Storage
Storing Leftovers
I store leftover tostadas in an airtight container in the fridge, keeping the toppings separate when possible to avoid sogginess. When chilled properly, they hold up nicely for 2 to 3 days—perfect for quick lunches or a reheated dinner.
Freezing
While I haven’t frozen the fully assembled tostadas because the tortillas lose their crispness, freezing the seasoned chicken and bean mix separately works like a charm. Just thaw overnight in the fridge and assemble fresh for a quick meal anytime.
Reheating
To reheat, I recommend a quick spin in a hot oven or toaster oven for 5-7 minutes to bring back that crisp tortilla texture and melted cheese. Microwaves tend to make the tortillas chewy, so I avoid that if I want to keep the tostadas enjoyable.
Frequently Asked Questions:
Absolutely! You can use soft corn tortillas for a more traditional flavor. Just keep in mind that corn tortillas can be a bit more delicate, so be gentle when flipping and assembling.
It can be! Use gluten-free tortillas and make sure your taco seasoning or spices don’t contain gluten. Double-check your other ingredients to ensure they fit your dietary needs.
Definitely. Swap the chicken for cooked beans, seasoned tofu, or a plant-based meat substitute. Just make sure to season it well to keep those bold flavors.
Partially baking the tortillas before adding toppings is key. Also, spread toppings evenly and bake just until the cheese melts. Adding fresh toppings after baking helps keep things crisp and fresh.
Final Thoughts
This Easy Sheet Pan Chicken Tostadas Recipe is one of those reliably delicious meals that feel like a warm hug after a long day. I love sharing it with friends because it’s simple to make, easy to customize, and hits all the right notes—crispy, cheesy, savory, and fresh. Give this recipe a try, and I bet it’ll become a fast favorite in your rotation, just like it did in mine.
Print
Easy 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
- Diet: Gluten Free
Description
This Sheet Pan Chicken Tostadas recipe offers a quick and delicious weeknight dinner with a perfect balance of seasoned chicken, refried beans, and melted cheese on crispy tortillas. Easily customizable with your favorite toppings, it's a family-friendly meal that can be adapted for gluten-free or dairy-free diets.
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 prepare tortillas: Preheat the oven to 350°F. Arrange the tortillas evenly on two baking sheets with a little space between each. Bake for 5 minutes until lightly browned on the bottom. Remove from the oven and flip the tortillas over; set aside.
- Cook chicken mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Stir and heat for 4 to 5 minutes until the chicken is warmed through and well coated with seasoning.
- Prepare bean mixture: In a medium bowl, mix together the refried beans, rinsed black beans, and salsa until combined.
- Assemble tostadas: Spread 2 tablespoons of the bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, then sprinkle with 2 tablespoons of cheese.
- Bake until cheese melts: Return the assembled tortillas to the oven and bake for 5 to 7 minutes until the cheese is fully melted.
- Add toppings and serve: Remove from the oven and garnish with desired toppings such as shredded lettuce, diced tomatoes, sliced green onions, jalapenos, diced avocado, and extra salsa. Serve warm.
Notes
- This recipe makes 12 small tostadas, ideal for a family meal or gathering.
- Use soft corn tortillas for a gluten-free option or flour tortillas if preferred.
- Customize toppings based on your preference for added freshness and texture.
- For dairy-free, omit cheese or use a plant-based cheese alternative.
- Leftover chicken or bean mixtures can be stored in the refrigerator for up to 3 days.
- To add extra heat, include jalapeno slices or a spicier salsa variety.
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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