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 incredibly satisfying about the crunch of a perfectly baked tortilla topped with savory chicken and melty cheese. This Sheet Pan Chicken Tostadas Recipe nails that balance every time, and it’s one of those meals I find myself making again and again for quick dinners that don’t skimp on flavor.

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 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

Whenever I’m pressed for time but still want a homemade meal with big flavors, this Sheet Pan Chicken Tostadas Recipe has been a total lifesaver. It’s so straightforward to pull together, and the fact everything cooks right on the pan makes cleanup a breeze.

Hands-off cooking: The sheet pan does most of the work, so you can relax while it bakes.
Customizable toppings: You can dress these tostadas up exactly how your family likes them, from creamy avocado to a kick of jalapeño.
Great for weeknights: It’s fast, simple, and doesn’t require a ton of ingredients or steps.
Kid-friendly and crowd-pleasing: Adults and kids alike enjoy the cheesy, crispy layers of this dish.

Ingredients & Why They Work

This recipe shines because of its humble yet flavorful ingredients that come together beautifully. When picking your ingredients, fresh and quality components will elevate the final dish — like getting a good-quality shredded chicken or your favorite taco seasoning blend.

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

Tortillas: Using street taco-size tortillas makes these tostadas the perfect handheld size; you can opt for flour or corn depending on your texture preference or dietary needs.
Cooked shredded chicken breast: This is the star protein. I usually cook a batch of chicken breasts ahead of time for convenience, but rotisserie chicken works too!
Taco seasoning: A store-bought packet works fine, but homemade blends let you control the salt and spice levels. It brings that classic Southwest flavor we crave.
Refried beans and black beans: Combining these gives creamy, rich base layers with added texture and protein.
Salsa: Brings moisture and a punch of tangy flavor that brightens the bean mixture.
Cheese: I love using a mix of cheddar or Mexican-style cheese, but queso fresco or cotija adds a wonderful crumbly texture and flavor.
Optional toppings: Lettuce, tomatoes, avocado, jalapeños, and green onions are my go-tos — they add freshness and crunch that balance the warm tostadas perfectly.

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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 that this Sheet Pan Chicken Tostadas Recipe feels like a foundation you can truly make your own. Over time, I’ve experimented with different cheeses, salsas, and even swapped the chicken for beef or beans for a vegetarian version to suit different moods or guests.

Variation: Once, I made this using turkey instead of chicken and added a smoky chipotle salsa — it gave an amazing depth of flavor that was a hit at our family dinner.
Dietary tweaks: Use gluten-free tortillas and dairy-free cheese to keep it allergy-friendly without losing any yum.
Spice it up: Add sliced pickled jalapeños or a dash of hot sauce on top if you love a little heat.

Step-by-Step: How I Make 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: Crisp the tortillas just right

Start by preheating your oven to 350°F. Lay out the tortillas on two baking sheets, making sure they’re not overlapping so that they crisp evenly. Bake them for about 5 minutes — you want them slightly brown on the bottom but still flexible enough to flip easily. This step is key because it builds a sturdy base that won’t get soggy once topped.

Step 2: Season and warm your chicken

While the tortillas are baking, toss your cooked shredded chicken in a skillet over medium-high heat with the taco seasoning and water. Stir consistently so every bit is coated and warmed through, which should take around 4 to 5 minutes. This quick reheat helps meld the flavors together beautifully.

Step 3: Mix your beans and salsa

In a bowl, combine your refried beans, black beans, and salsa. The beans add richness and protein, while salsa brings freshness and a little zing. Give it a good mix so the flavors marry before spreading.

Step 4: Layer and bake your tostadas

Spread about 2 tablespoons of the bean mixture over each half-baked tortilla, followed by 2 tablespoons of the seasoned chicken, and finish with 2 tablespoons of your chosen cheese. Return to the oven and bake for an additional 5 to 7 minutes until the cheese melts and bubbles.

Step 5: Top and enjoy

Once out of the oven, let your tostadas cool just for a minute, then pile on your favorite toppings — crisp lettuce, juicy tomatoes, creamy avocado, and maybe a slice of jalapeño if you’re feeling adventurous. That contrast of hot, cheesy, and fresh is what gets me every time.

Top Tip

Making this recipe for the first time taught me a few little tricks that guarantee success and save stress – I’m happy to share them so your Sheet Pan Chicken Tostadas come out flawless.

Don’t skip pre-baking the tortillas: This step ensures your tostadas stay crispy under the toppings and not soggy, especially if you’re making ahead.
Use shredded chicken that’s not too dry: Leftover chicken breasted marinated or cooked in moist methods works best to avoid dryness.
Layer toppings after baking: Lettuce and avocado get watery if baked, so add them last to keep freshness and texture.
Choose your cheese wisely: A blend of cheddar and cotija offers dessert-like melty cheese with a saltier crumbly finish—both compliment the dish perfectly.

How to Serve Sheet Pan Chicken Tostadas Recipe

Garnishes

I’m a big fan of simplicity here. Typically, I throw on shredded romaine for crunch, diced ripe tomatoes for freshness, and slices of avocado to add creaminess. A quick sprinkle of chopped green onion or a few pickled jalapeño slices give it a nice bright and spicy pop — don’t be shy with those!

Side Dishes

For sides, I like keeping things light and easy. Mexican street corn salad pairs beautifully, or a simple cilantro lime rice to round out the meal. A fresh cabbage slaw also adds a refreshing crunch that contrasts nicely with the warm tostadas.

Creative Ways to Present

For a fun twist at parties, I’ve arranged mini tostadas on a large platter layered with colorful toppings — almost like a tostada bar — where guests can add whatever they want. It makes for a lively presentation and keeps everyone happy without standing over the stove.

Make Ahead and Storage

Storing Leftovers

The first time I made these, I had leftovers, and I tightly wrapped each tostada individually and stored them in the fridge. They keep well for 2-3 days, but the tortillas soften a bit, so I recommend reheating them in the oven or air fryer to maintain that crunch.

Freezing

I don’t usually freeze the assembled tostadas because the crust tends to get soggy, but you can freeze the shredded chicken or bean mixtures separately in airtight containers for up to 3 months. That way, on a busy day, you can quickly assemble and bake fresh tostadas.

Reheating

To keep the tostadas crispy when reheating, pop them in a 375°F oven for about 8-10 minutes or use an air fryer for 3-5 minutes. Avoid microwaving as that usually makes the tortilla soft and less enjoyable.

Frequently Asked Questions:

Can I use corn tortillas instead of flour?

Absolutely! Street taco-size corn tortillas also work wonderfully and give a more authentic tostada flavor. Just keep an eye on them as corn tortillas can crisp faster and may need a slightly shorter bake time.

How do I make this recipe dairy-free?

Swap out the cheese for a dairy-free alternative or simply skip the cheese. The beans and seasoned chicken still provide plenty of flavor and texture. Adding avocado or a dairy-free crema on top can also add creaminess without dairy.

Can I make the chicken from raw for this recipe?

You can, but you’ll need to cook and shred the chicken first before seasoning and warming it. Poaching chicken breasts in broth or slow cooking them are easy ways to prep tender shredded chicken ahead of time.

What toppings do you recommend?

I love classic toppings like shredded lettuce, diced tomatoes, avocado slices, green onions, and jalapeño slices for heat. Depending on your mood, fresh cilantro, pickled onions, or a squeeze of lime are also great additions.

Final Thoughts

This Sheet Pan Chicken Tostadas Recipe is one of those dishes that feels both special and simple — a rare find in weekday cooking. Every time I make it, it reminds me how accessible bold, tasty meals can be without hours in the kitchen. I hope you give it a try and find it as satisfying and easy as I do, whether it’s a busy weeknight or your go-to for feeding a hungry crowd.