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.
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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:
- 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!
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
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:
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.
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.
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.
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!
Print
Sheet Pan Chicken Tostadas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 small tostadas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
A quick and easy sheet pan chicken tostadas recipe featuring seasoned shredded chicken, layered with refried and black beans on crispy tortillas, topped with melted cheese and fresh garnishes. Perfect for a high-protein weeknight dinner that can be customized to be gluten-free or dairy-free.
Ingredients
Base
- 12 street taco-size tortillas (use flour tortillas or soft corn tortillas)
Chicken Mixture
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ½ cup water
Bean Mixture
- 1½ cups store-bought or homemade refried beans
- ¾ cup black beans, drained and rinsed
- ½ cup salsa of choice
Toppings
- 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
Instructions
- Preheat and bake tortillas: Preheat the oven to 350°F. Arrange the tortillas in an even layer on two baking sheets, leaving a little space between each. Bake for 5 minutes or until the bottoms are slightly browned. Remove from the oven, flip each tortilla over, and set aside.
- Prepare chicken mixture: In a large skillet over medium-high heat, combine the cooked shredded chicken, taco seasoning, and water. Heat and stir for 4 to 5 minutes until the chicken is warmed through and well coated with the seasoning.
- Mix beans and salsa: In a medium bowl, combine the refried beans, black beans, and salsa, mixing well to incorporate.
- Assemble tostadas: Spread 2 tablespoons of the refried bean mixture evenly over each half-baked tortilla. Top each with 2 tablespoons of the seasoned chicken mixture, followed by 2 tablespoons of shredded cheese.
- Bake to melt cheese: Return the assembled tortillas to the oven and bake for 5 to 7 minutes, or until the cheese has melted.
- Garnish and serve: Remove from the oven and top with your choice of shredded lettuce, diced tomatoes, green onions, jalapeno slices, diced avocado, and/or extra salsa. Serve warm.
Notes
- This recipe is a quick and high-protein weeknight dinner option that’s kid-friendly and easy to customize.
- Use gluten-free tortillas and dairy-free cheese to make the dish gluten-free and dairy-free as needed.
- You can substitute shredded rotisserie chicken or leftover cooked chicken to save time.
- Adjust seasoning levels to taste by using homemade taco seasoning if preferred.
- If you want crispier tostadas, bake the tortillas slightly longer before assembling.
Nutrition
- Serving Size: Per 2 tostadas
- Calories: 327 calories
- Sugar: 2 g
- Sodium: 853 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 56 mg
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