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; Optional toppings: shredded romaine lettuce or iceberg lettuce, diced tomatoes, sliced green onions, jalapeno slices, diced avocado, and/or salsa

There’s something about the crispy edges and melty cheese in this Sheet Pan Chicken Tostadas Recipe that just hits the spot every time. It’s effortless comfort food with a fresh, colorful twist that makes weeknight dinners way more fun. Let me show you how to nail it perfectly.

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

Honestly, this Sheet Pan Chicken Tostadas Recipe has become a staple in my kitchen because it's just so simple yet packed with flavor and texture. It’s especially great when you want a hands-off, crowd-pleasing meal that you can easily personalize.

One-Pan Wonder: Cooking everything on sheet pans means less cleanup and a super easy prep process.
Crunch and Cream: The crispy tortillas with warm, cheesy chicken topped with fresh veggies create a perfect bite every time.
Flexible Ingredients: You can swap beans, cheese, or toppings to suit your pantry or dietary needs without losing any magic.
Great for Weeknights: Ready in just about 30 minutes, it’s an approachable dinner even when you’re short on time or energy.

Ingredients & Why They Work

The beauty of this recipe is its straightforward ingredients that bring a balance of creamy, spicy, and crunchy. Each element works together so that no bite feels heavy or one-dimensional. Here are some notes to help you pick and prep your ingredients:

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: Small street taco-sized tortillas work best here; they crisp nicely and serve as a sturdy base. I usually use flour but corn tortillas are fantastic if you want gluten-free.
Cooked Shredded Chicken: Use leftover roasted chicken or poached breasts shredded by hand. It absorbs the taco seasoning flavor beautifully.
Taco Seasoning: Store-bought packets are convenient, but a homemade blend with cumin, smoked paprika, and chili powder lets you control the spice level.
Water: Just enough to loosen the seasoning onto the chicken, so everything stays juicy.
Refried Beans: Creamy refried beans add richness and help everything stick to the tortillas.
Black Beans: Adding whole black beans gives texture contrast and a hearty feel.
Salsa: I like a medium salsa here to add brightness and a little kick—feel free to pick mild or spicy.
Cheese: Cheddar, Mexican blend, queso fresco, or cotija all work wonderfully; they melt or crumble beautifully, adding savory depth.
Toppings: Fresh toppings like lettuce, diced tomatoes, avocado, and jalapenos bring freshness and a cooling 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

One of my favorite things about this Sheet Pan Chicken Tostadas Recipe is how easy it is to switch things up depending on what you have on hand or what flavors you prefer. Don’t hesitate to get creative!

Dairy-Free Version: Swap cheese for dairy-free alternatives or avocado slices, and pick refried beans without lard—your tostadas will still be fantastic.
Veggie Boost: Add sautéed bell peppers, onions, or corn to the bean mixture for extra crunch and nutrition.
Spicy Kick: Mix chipotle peppers in adobo sauce into the salsa or add fresh jalapeños on top to turn up the heat just the way you like it.

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

I always start by preheating my oven to 350°F and laying out the tortillas on two baking sheets. You want to bake them for about 5 minutes until the bottom edges turn lightly golden but still flexible. Then, carefully flip them over and set aside. This step is crucial—it gives that wonderful crispiness without making them too brittle before adding toppings.

Step 2: Season and Warm the Chicken

While the tortillas are warming, I toss shredded cooked chicken into a hot skillet with the taco seasoning and a splash of water. Stir it over medium-high heat until the chicken’s fully coated and heated through—about 4 to 5 minutes. This not only flavors the chicken but keeps it juicy, which makes a big difference once it’s on the tostadas.

Step 3: Mix the Bean Base

In a medium bowl, I combine smooth refried beans with rinsed black beans and salsa. This mix adds a creamy texture alongside a little zing from the salsa. Spreading this on the tortillas creates a savory base that holds the chicken and cheese perfectly.

Step 4: Build and Bake

Next, I spread about 2 tablespoons of the bean mixture on each tortilla, layer on 2 tablespoons of the chicken, then sprinkle 2 tablespoons of cheese on top. Back in the oven they go for 5 to 7 minutes until the cheese is melted and bubbly. This last bake pulls everything warm and melty, making every bite a treat.

Step 5: Top and Serve

The final flourish is all about fresh toppings. I love shredded lettuce for crunch, diced tomatoes for brightness, and slices of avocado for creaminess. Jalapeños or green onions kick it up a notch if you like a bit of spice or sharpness. Serve immediately for the best texture.

Top Tip

After cooking this meal many times, I learned a few key tricks to keep your sheet pan chicken tostadas tasting amazing and looking picture-perfect. These tips help you avoid soggy tortillas and ensure great flavor balance every time.

Partial Toasting Matters: Don’t skip the initial crisping of tortillas before adding toppings to prevent sogginess and maintain that delicious crunch.
Don’t Overload: Layer with care—too many beans or chicken can make the tostada heavy and soggy, so stick to the recommended amounts.
Cheese Choice Counts: Using a melting cheese like cheddar or Mexican blend keeps the topping cohesive and adds that irresistible golden brown goodness.
Serve Immediately: Toppings like lettuce or avocado are best added right before serving to keep their freshness and texture intact.

How to Serve Sheet Pan Chicken Tostadas Recipe

Garnishes

I usually top these tostadas with a handful of shredded romaine or iceberg lettuce for crunch, fresh diced tomatoes for juicy bursts, and sliced avocados for creaminess. A sprinkle of sliced green onions or jalapeños adds a nice bite if you’re feeling adventurous. And no sheet pan chicken tostadas are complete without a good drizzle of your favorite salsa or a dollop of sour cream to cool things off.

Side Dishes

To round out dinner, I like pairing the Sheet Pan Chicken Tostadas Recipe with simple sides like Mexican street corn salad, cilantro-lime rice, or a fresh black bean and corn salsa. A crisp salad with lime vinaigrette also balances the richness beautifully.

Creative Ways to Present

For a festive twist, I’ve arranged these tostadas on a colorful platter with little bowls of each topping so everyone can build their own just the way they like. They’re also great passed around at casual get-togethers when served on small plates with toothpicks for easy handling.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover chicken, bean mixture, and tostada shells separately in airtight containers in the fridge. This keeps the tortillas from getting soggy overnight and preserves fresh flavors in the chicken. The components will stay good for 3 to 4 days.

Freezing

I’ve frozen the seasoned shredded chicken successfully—just thaw in the fridge overnight and reheat gently in a skillet. I don’t freeze the fully assembled tostadas because the shells lose their crispness, but freezing the chicken and bean mixture separately works great for quick meals later.

Reheating

To revive leftover tostadas, I reheat in a 350°F oven for about 7-10 minutes on a baking sheet, uncovered. This brings back the crisp texture and melts the cheese if you add it freshly. Avoid microwaving as it tends to make the tortillas soft and chewy.

Frequently Asked Questions:

Can I use corn tortillas instead of flour in this Sheet Pan Chicken Tostadas Recipe?

Absolutely! Corn tortillas are a great gluten-free option. Just be sure to toast them carefully on the sheet pan since they can be a bit more fragile than flour tortillas, but they’ll crisp up beautifully.

How do I make my Sheet Pan Chicken Tostadas Recipe spicier?

To add heat, try mixing in finely chopped jalapeños with the chicken, using a spicier salsa, or adding chipotle powder to your taco seasoning. Fresh sliced jalapeños on top also add a nice spicy kick with every bite.

Can I prepare this recipe ahead of time for a party?

Yes! You can prep the chicken taco mixture and bean spread earlier in the day, then keep the tortillas toasted but separate. Assemble and bake right before serving to ensure the tostadas stay crisp and fresh.

What’s the best cheese to use for Sheet Pan Chicken Tostadas Recipe?

Cheddar or Mexican blend cheese melts wonderfully and adds great flavor. For a creamier, authentic touch, queso fresco or cotija work well sprinkled on top after baking. Pick what suits your taste and dietary preferences!

Final Thoughts

This Sheet Pan Chicken Tostadas Recipe holds a special place in my meal rotation because it’s a no-fuss way to share vibrant flavors with family and friends. Once you try it, you'll appreciate the balance of crispy tortillas and juicy, cheesy chicken topped with fresh garnishes. It’s fun enough for a casual dinner but special enough to bring people together around the table. Trust me, you’ll be making it again and again!