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; 1½ cups store-bought or homemade refried beans; ¾ cup black beans, drained and rinsed; ½ cup salsa of choice; 1½ 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 irresistibly fun about a bite-sized, crispy tostada piled high with savory chicken and melty cheese. This Sheet Pan Chicken Tostadas Recipe turns dinner into a simple, hands-on feast that’s perfect when you want big flavor without fuss.

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

I’m a huge fan of meals that solve the how-do-I-feed-everyone puzzle in under 30 minutes, and these Sheet Pan Chicken Tostadas hit the mark every time. Plus, they’re endlessly customizable, so no one has to settle for boring.

Speedy Prep: Using the sheet pan means multitasking — crisping tortillas while warming chicken — so dinner gets done fast.
Easy Cleanup: Fewer pans to wash means less hassle, especially on busy weeknights.
Family-Friendly: Everyone loves building their own tostadas with toppings they choose — it’s a dinner win-win.
Flavor Packed: Seasoned chicken, beans, and cheese come together for that perfect balance of smoky, savory, and creamy.

Ingredients & Why They Work

This recipe uses straightforward pantry staples that easily come together to make a dish full of texture and flavor. Here’s why each ingredient earns its spot:

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: Street taco-size tortillas are ideal here — they’re the perfect crispy base and little enough to eat without feeling too heavy.
Cooked Shredded Chicken Breast: Using pre-cooked chicken saves time, and shredding it lets the seasoning penetrate every bite.
Taco Seasoning: Whether store-bought or homemade, this mix brings all that classic Mexican spice flavor to the chicken.
Refried Beans: They add rich creaminess and heartiness, and when combined with black beans, the texture is just right.
Black Beans: Rinsed and drained, these add a nice pop of fiber and contrast to the refried beans.
Salsa: A good salsa brightens the bean mixture with acidity and a little heat.
Cheese: Shredded cheddar, queso fresco, cotija, or Mexican cheese blend — choose what you love because it melts beautifully and adds a savory touch.
Optional Toppings: Romaine or iceberg lettuce for crunch, diced tomatoes for freshness, sliced green onions and jalapeños for bite, avocado for creaminess — customize away!

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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 like to keep things simple but love encouraging tweaks. This Sheet Pan Chicken Tostadas Recipe is a foundation ready for your personal spin, whether that means spicy, mild, dairy-free, or extra cheesy.

Spicy Twist: I’ve tossed in chipotle powder or a dash of cayenne to the seasoning mix for a smoky heat that my family can’t get enough of.
Dairy-Free Swap: Try a dairy-free cheese or skip the cheese entirely, adding extra fresh guacamole and salsa instead.
Vegetarian Version: You can replace the chicken with seasoned sautéed mushrooms or even roasted veggies for a meaty texture without the meat.
Make It Gluten-Free: Just be sure to pick corn tortillas labeled gluten-free to keep the whole dish safe and delicious.

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: Get Those Tortillas Toasted

I preheat the oven to 350°F and arrange the tortillas on two baking sheets, leaving a little breathing room between each one. I bake them for about 5 minutes until the bottoms just start to brown and get crisp. This tricks the tortillas into staying crispy once we pile everything on later. Flip them over and set aside while you prepare the toppings.

Step 2: Spice Up the Chicken

In a skillet over medium-high heat, I warm the shredded chicken with the taco seasoning and half a cup of water. Stir frequently for 4 to 5 minutes until the chicken is heated through and generously coated. This step infuses juicy flavor into every shred — don’t rush it!

Step 3: Mix Up the Beans

In a medium bowl, I combine the refried beans, black beans (drained & rinsed), and salsa. The salsa adds zing and freshness to the creamy bean mix — it’s like a flavor party happening on each tostada base.

Step 4: Assemble & Bake

Spread about 2 tablespoons of the bean mixture evenly over each half-baked tortilla. Spoon on 2 tablespoons of the seasoned chicken, then top it all with 2 tablespoons of your chosen cheese. Slide the trays back into the oven for around 5 to 7 minutes until the cheese melts beautifully. Remove, add your favorite toppings, and get ready to dig in.

Top Tip

From my experience, the secret to the crispiest, most satisfying sheet pan chicken tostadas lies in the tortilla prep and timing. Here’s what I swear by:

Pre-baking Tortillas: Don’t skip this step — it prevents sogginess under the toppings and gives you that perfect crunch.
Even Layering: Spread ingredients evenly so every tostada is balanced with beans, chicken, and cheese, avoiding heavy spots that might wilt your tortilla.
Watch the Cheese: Melt time is key here; too long and the tortillas might get too stiff, too short and your cheese won’t fully transform into that ooey-gooey goodness.
Use a Light Touch with Water: When heating the chicken, just enough water helps the seasoning stick, but too much can make it runny and wet — trust me, I’ve tried it!

How to Serve Sheet Pan Chicken Tostadas Recipe

Garnishes

I absolutely love topping mine with shredded romaine for crunch, diced juicy tomatoes for acidity, and thin slices of fresh jalapeño to dial up the heat. A creamy dollop of avocado or guacamole also makes each bite richer. Green onions add that mild onion kick, and a drizzle of salsa on top brightens everything.

Side Dishes

To round out the meal, I often serve these Sheet Pan Chicken Tostadas with a chilled Mexican street corn salad or a simple cilantro-lime rice. A crisp, cool cucumber salad always complements the warm, spicy flavors beautifully too.

Creative Ways to Present

For parties, I like to turn them into a tostada bar — lay out all the toppings in little bowls so guests can build their own masterpieces. It’s festive, interactive, and everyone gets exactly what they want! Or, for a neat twist, cut tortillas into quarters and make mini tostada bites — perfect for appetizers or casual snacking.

Make Ahead and Storage

Storing Leftovers

Once everything cools, I layer leftover tostadas between parchment paper in an airtight container in the fridge. This keeps them from sticking together and maintains some of that crispness the next day.

Freezing

I’ve frozen the assembled but unbaked tostadas before, wrapping each individually in plastic wrap, then tucking them into a freezer bag. When ready to eat, I thaw overnight in the fridge and then finish baking — easy meal prep for busy weeks!

Reheating

To reheat, I pop them back in a preheated oven at 350°F for about 10 minutes to revive the crisp texture and melt the cheese again. Microwaving will make them soggy, so I avoid that whenever possible.

Frequently Asked Questions:

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

Absolutely! Corn tortillas work great here and make the dish naturally gluten-free. Just be sure to bake them a bit longer in the first step to get them sturdy and less likely to tear when topped.

Is it possible to make the Sheet Pan Chicken Tostadas Recipe dairy-free?

Yes, you can easily skip the cheese or opt for dairy-free shredded cheese alternatives. Adding extra avocado slices and salsa on top helps keep the dish creamy and flavorful without dairy.

What’s the best way to reheat leftovers without losing crispness?

The oven is your best friend here. Reheat at 350°F for about 10 minutes on a baking sheet. This wakes up the flavors and keeps the tostadas crispy, unlike microwaving which can make them soggy.

Can I substitute the chicken for another protein in this Sheet Pan Chicken Tostadas Recipe?

Definitely! Shredded beef, pulled pork, or even sautéed mushrooms work well. Just adjust the seasoning as needed to complement your protein choice for a tasty twist on the classic.

Final Thoughts

This Sheet Pan Chicken Tostadas Recipe has become a go-to comfort meal in my house because it’s quick, delicious, and gathers people around the table with smiles. Whether it’s a weeknight dinner or a casual weekend get-together, these tostadas bring that perfect mix of crispy crunch and gooey, savory goodness I know you’re going to enjoy. Give it a try—I’m confident it will become one of your favorites too!