Name: Easy 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 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.

The image shows five small white tortillas on a wooden board, each topped with layers of orange-browned cooked chicken, melted yellow cheese, green avocado slices, pink pickled onion rings, white crumbly cheese, fresh green cilantro leaves, and dollops of white cream sauce. Around the board, there are bowls with sliced green jalapeños and crumbled cheese, a jar of pink pickled onions, lime wedges, and a halved avocado. A woman's hand is reaching from the left side of the image holding a lime wedge. The whole scene rests on a white marbled surface. 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 Easy Sheet Pan Chicken Tostadas Recipe
Top Tip
How to Serve Easy Sheet Pan Chicken Tostadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Sheet Pan Chicken Tostadas Recipe

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.

Flat lay of a stack of soft corn tortillas, a small white bowl of shredded cooked chicken breast mixed with reddish taco seasoning, a small white bowl of smooth refried beans, a small white bowl of shiny black beans, a small white bowl of red salsa, a small pile of shredded Mexican-style cheddar cheese, a few fresh green romaine lettuce leaves, a small heap of diced bright red tomatoes, a few sliced green onions, several thin green jalapeno slices, and a few diced ripe avocado chunks, all arranged symmetrically and balanced on simple white ceramic bowls and plates, 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

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.

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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

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

The image shows six small round tortillas placed evenly on a silver metal baking tray sitting on a white marbled surface. Each tortilla has two visible layers: the bottom layer is a spread of dark brown beans, and on top is a pile of shredded orange and white cheese. Some cheese shreds are scattered on the tray around the tortillas. The overall look is simple and ready to be baked, with the cheese adding a bright contrast to the darker beans underneath. photo taken with an iphone --ar 2:3 --v 7

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

sheet pan chicken tostadas - Serving Suggestion

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:

Can I use corn tortillas instead of flour for this recipe?

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.

Is this recipe gluten-free?

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.

Can I make this recipe vegetarian?

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.

What’s the best way to avoid soggy tostadas?

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.