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 (flour 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 cup 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 or iceberg lettuce, diced tomatoes, sliced green onions, jalapeno slices, diced avocado, and/or salsa

If you’re craving something deliciously crunchy, packed with flavor, and ridiculously easy to make, you’re going to want to stick around for this Sheet Pan Chicken Tostadas Recipe. I absolutely love how this turns out—crispy tortillas loaded with seasoned shredded chicken, creamy beans, melty cheese, and all the toppings you could dream of. It’s perfect for busy weeknights when you want a comforting meal that doesn’t keep you in the kitchen forever. Trust me, once you try it, it’ll be one of your go-to recipes too!

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Why You’ll Love This Recipe

Quick & Easy: You’ll appreciate how this recipe comes together in under 30 minutes, which is great for busy nights.
Customizable: Whether you prefer soft corn tortillas, flour, or want dairy-free cheese, this sheet pan dish adapts beautifully.
Crowd-Pleaser: My family goes crazy for this—kids and adults alike.
Minimal Cleanup: Using just two sheet pans means less time washing up and more time enjoying your meal.

The image shows three small tacos on a wooden board, each with three main layers. The base layer is a small white corn tortilla. On top is a layer of shredded cooked chicken mixed with melted yellow cheese. The final layer includes sliced green avocado, thin pink pickled onions, fresh green cilantro leaves, and small white crumbles of cheese. A spoon held by a woman's hand is adding a dollop of smooth white sauce on the first taco. There are lime wedges and some green herbs scattered around on a white marbled surface, with a glass of drink with lime slices nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The great thing about this Sheet Pan Chicken Tostadas Recipe is how familiar and simple the ingredients are, yet they come together to create big, bold flavors. Here’s my little rundown on why these work so well in this dish.

Street taco-size tortillas: I love these because they’re perfectly sized tostadas and crisp up nicely without getting too hard.
Cooked shredded chicken breast: Using precooked chicken saves so much time—rotisserie chicken works wonders here!
Taco seasoning: A packet makes it easy, but I often whip up my own homemade blend to control the spice level.
Refried beans: Adds creaminess and heartiness—homemade or store-bought both work fine.
Black beans: They add a nice texture contrast and extra protein.
Salsa: Brings some tang and moisture to the bean mixture—choose whatever flavor you love.
Cheese: I switch between cheddar, Mexican blend, queso fresco, or cotija based on what I have; all melt beautifully.
Optional toppings: Lettuce, tomatoes, green onions, jalapeno slices, avocado, and extra salsa—I pile these on for crunch and freshness.

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.

Variations

One of my favorite things about this Sheet Pan Chicken Tostadas Recipe is how easy it is to make it your own. I often switch up the toppings and cheeses depending on the season or what’s in my fridge.

Vegetarian version: Swap the chicken for sautéed mushrooms or seasoned roasted cauliflower—I promise this still satisfies cravings.
Spice it up: Add sliced jalapenos to the chicken or toss in some hot sauce for a fiery kick.
Dairy-free: Use your favorite plant-based cheese and skip the cheese if needed; the beans and salsa still give plenty of flavor.
Seasonal toppings: In summer, fresh corn or diced mango add brightness; in winter, pickled onions bring a nice tang.

How to Make Sheet Pan Chicken Tostadas Recipe

Step 1: Prep the Tortillas

Start by preheating your oven to 350°F. Lay out your tortillas on two baking sheets, spacing them evenly so they crisp up without sticking together. Pop them in the oven for about 5 minutes until the bottoms are just lightly browned and starting to crisp. This step is key—it gives you that perfect tostada crunch without hardening the tortillas too much. Once done, flip them over and set aside.

Step 2: Heat the Chicken Mixture

While the tortillas bake, heat up your shredded chicken in a large skillet with the taco seasoning and water. Stir frequently over medium-high heat until everything is nicely coated and warmed through, about 4 to 5 minutes. This step infuses the chicken with that classic taco flavor and keeps it moist—don’t skip the water, it prevents drying out!

Step 3: Prepare the Bean Mixture

In a medium bowl, combine the refried beans, black beans, and your salsa of choice. Stir it all together until it’s a creamy, slightly chunky spread. This mixture adds depth of flavor and a lovely creamy texture to your tostadas.

Step 4: Assemble and Bake

Spread about 2 tablespoons of the bean mixture over each half-baked tortilla. Next, spoon on 2 tablespoons of the seasoned chicken, followed by 2 tablespoons of cheese. Place the sheet pans back in the oven and bake until the cheese is melted and bubbly, roughly 5 to 7 minutes. Keep an eye on them so the cheese doesn’t overcook or brown too much.

Step 5: Add Fresh Toppings and Serve

Once out of the oven, top these beauties with shredded lettuce, diced tomatoes, green onions, jalapenos, avocado, or any other favorite garnishes. I love how the freshness of the toppings balances the warmth and richness of the toasted base. Now you’re ready to dig in!

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Pro Tips for Making Sheet Pan Chicken Tostadas Recipe

Don’t Skip the Light Bake: Baking the tortillas first prevents sogginess later, making your tostadas perfectly crispy every time.
Use Rotisserie Chicken: This shortcut boosts flavor and saves you from prepping chicken from scratch—trust me, it’s a game changer.
Control the Spice: I always taste my homemade taco seasoning to adjust salt and heat—start small and build up to your preference.
Even Cheese Distribution: Sprinkle cheese evenly so every bite has that melty goodness, instead of some pieces dry or overly cheesy.

How to Serve Sheet Pan Chicken Tostadas Recipe

The image shows eight small tostadas on a metal tray, each with three main layers: a base of crunchy tortilla, a thick layer of shredded chicken mixed with beans, and melted cheese on top. On this, each tostada is decorated differently with slices of green avocado, pickled pink onions, dollops of white sour cream, fresh cilantro leaves, and thin green jalapeño slices. The tray is placed on a white marbled surface, surrounded by small white bowls filled with sliced jalapeños, lime wedges, and white crumbly cheese. There are also lime wedges scattered on the tray and surface, half an avocado near the bottom right, and a glass of water with lime next to the top left corner. The scene is bright with natural light, showing the fresh colors vividly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a topping enthusiast! I reach for shredded romaine or crisp iceberg lettuce for crunch, diced tomatoes for juicy freshness, sliced green onions for a sharp bite, and sliced jalapenos when I want some heat. Avocado adds a creamy, cooling element that’s hard to resist. Salsa on top is optional but my personal fave finishing touch.

Side Dishes

To make a complete meal, I often serve these tostadas with a simple cilantro-lime rice or a fresh corn salad. A cold Mexican street corn salad or even a light cucumber salad pairs beautifully and balances the richness. And of course, a wedge of lime on the side never hurts!

Creative Ways to Present

For parties or casual get-togethers, I arrange these tostadas on a big platter, pile on the toppings buffet style, and let everyone build their own. It’s fun, interactive, and super festive. I also like to garnish with fresh cilantro leaves and a drizzle of crema or sour cream for an extra special touch.

Make Ahead and Storage

Storing Leftovers

I store leftover tostadas in an airtight container in the fridge for up to three days. I like to separate layers with parchment paper to keep them from sticking together. The tortillas might lose a bit of their crunch but the flavors stay delicious.

Freezing

I don’t usually freeze assembled tostadas because the tortillas get soggy, but you can freeze the seasoned chicken and bean mixture separately in freezer-safe containers for up to a month. When you’re ready, thaw and quickly bake freshly toasted tortillas to assemble.

Reheating

To reheat leftovers, I pop the tostadas in a hot oven (about 375°F) for 5-7 minutes to crisp them back up and melt the cheese again. This keeps them tasting nearly as fresh as when first made.

FAQs

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

Absolutely! Street taco-size corn tortillas work beautifully and add authentic flavor, plus they’ll crisp nicely in the oven. Just keep an eye on them during baking since corn tortillas can brown faster than flour ones.
Is it possible to make this recipe gluten-free?

Yes! Just use corn tortillas that are labeled gluten-free and make sure your taco seasoning and refried beans don’t contain any gluten-containing additives. This makes the recipe safe for gluten-sensitive folks without sacrificing flavor.
Can I make the chicken from scratch instead of using pre-cooked?

Definitely! You can cook chicken breasts or thighs seasoned with a bit of salt and pepper, then shred them before mixing with the taco seasoning and water. Just add a few extra minutes for cooking the chicken before assembling your tostadas.

Final Thoughts

This Sheet Pan Chicken Tostadas Recipe is one of those meals that feels like a treat but is easy enough for any night of the week. I love how customizable it is, and how quickly it comes together without sacrificing any flavor. If you’re looking for a fresh take on tacos or a fun way to feed a crowd, give this a try—I promise it’ll become a favorite in your recipe box, just like it did in mine.