Name: Easy 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

If you’re looking for a weeknight dinner that’s seriously delicious but doesn’t eat up your whole evening, then you’re going to love this Easy Sheet Pan Chicken Tostadas Recipe. It’s straightforward, packed with flavor, and a breeze to make—all thanks to the magic of cooking everything on one pan. I absolutely love how this turns out every time and how quickly it comes together, especially when I want something tasty but fuss-free.

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Why You’ll Love This Recipe

Simplicity: One sheet pan means less mess and easy cleanup, perfect after a busy day.
Customizable: You can swap toppings and beans based on what you have or your diet preferences.
Family-Friendly: My whole family goes crazy for these—kids included, which is rare for Mexican-inspired dishes!
Speed: Ready in about 25 minutes, it’s perfect for quick but wholesome weeknight meals.

Three tostadas are placed on a wooden board on a white marbled surface. Each tostada has a white round tortilla base, topped with a layer of refried beans, followed by shredded cooked chicken with melted yellow cheese on top. On the top tostada, there are thin slices of pink pickled onions, white crumbled cheese, and green cilantro leaves. On the middle tostada, there are slices of green avocado, pink pickled onions, green cilantro, and a spoon held by a woman's hand is spreading a thick white sauce over it. To the right, there are lime wedges and some cilantro leaves scattered around, with a glass of water with lime in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Easy Sheet Pan Chicken Tostadas Recipe are pantry-friendly and come together beautifully, giving you that perfect balance of creamy, cheesy, and savory. Shopping tips? Look for freshly shredded chicken or roast your own ahead to make dinner even quicker.

Tortillas: I like street taco-size tortillas because they crisp up nicely; either flour or soft corn works well here.
Cooked shredded chicken breast: Using pre-cooked chicken saves time, but freshly cooked works just as great.
Taco seasoning: Whether store-bought or homemade, it brings all those classic Mexican flavors together.
Water: Just a bit to help the seasoning coat the chicken evenly without drying it out.
Refried beans: Creamy base layer that adds richness and helps other toppings stick.
Black beans: Adds texture and protein; draining and rinsing is key for freshness.
Salsa: Your choice here—I love a mild tomato salsa, but spice lovers can go hot.
Cheese: Shredded cheddar, Mexican-style blend, queso fresco, or cotija all work beautifully—choose your fave.
Optional toppings: Shredded lettuce, diced tomatoes, green onions, jalapeno slices, avocado, and extra salsa for that vibrant finish.

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

I love how flexible this Easy Sheet Pan Chicken Tostadas Recipe is. Over time, I’ve played around with different additions and swaps, and honestly, you can tailor it to whatever cravings or dietary needs you have. Don’t hesitate to make it your own.

Protein Swap: I once tried it with shredded turkey leftovers instead of chicken—equally delicious and a fun twist.
Vegetarian Version: Skip chicken and load up on black beans plus some sautéed veggies like peppers and corn.
Dairy-Free: Use dairy-free cheese or omit altogether; avocado and salsa add plenty of flavor.
Spice Level: Adding sliced jalapenos or a hot salsa kicked it up nicely when we wanted more heat.

How to Make Easy Sheet Pan Chicken Tostadas Recipe

Step 1: Toast the Tortillas

First things first — preheat your oven to 350°F. I lay out the tortillas on two baking sheets, spreading them out so they don’t overlap. Baking them for about 5 minutes until the bottoms are just starting to brown gives them that perfect crispy base without becoming brittle. When I flip them over after baking, I set them aside while I prep the chicken mixture.

Step 2: Warm and Season the Chicken

Next, heat your shredded cooked chicken in a skillet over medium-high heat with the taco seasoning and water. Stir for 4 to 5 minutes until the chicken is warmed through and nicely coated with seasoning. I found adding that bit of water really helps keep the chicken moist and juicy, instead of drying it out.

Step 3: Mix the Beans and Salsa

While the chicken cooks, combine your refried beans, rinsed black beans, and salsa in a bowl. This mixture creates a creamy and flavorful base for each tostada. I like to taste it here and adjust salsa or seasoning if needed — trust me, this little step makes a noticeable difference in flavor.

Step 4: Assemble Your Tostadas

Now comes the fun part! Spread about 2 tablespoons of the refried bean mixture onto each tortilla, followed by 2 tablespoons of your seasoned chicken, and top with 2 tablespoons of cheese. Don’t skimp on the cheese—it melts so beautifully and brings everything together.

Step 5: Bake Until Melty and Delicious

Pop the sheet pans back in the oven and bake for 5 to 7 minutes or until the cheese melts to ooey-gooey perfection. Once out, add your favorite toppings like shredded lettuce, diced tomatoes, avocado, or a drizzle of salsa. My family and I always go for a rainbow of toppings because it makes the meal feel fresh and vibrant.

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Pro Tips for Making Easy Sheet Pan Chicken Tostadas Recipe

Warm Your Tortillas First: Toasting them slightly before assembling keeps them crispy and prevents sogginess.
Moisture Balance: Adding a splash of water with the seasoning helps the chicken stay juicy while absorbing flavor.
Layer Evenly: Make sure you don’t pile on too much bean or chicken to avoid soggy tostadas.
Don’t Overbake: Watching the cheese melt just right—overbaking can dry out the tortillas.

How to Serve Easy Sheet Pan Chicken Tostadas Recipe

The image shows seven small tostadas arranged on a metal tray placed on a white marbled surface. Each tostada has a base layer of a small round, light tan tortilla topped with shredded orange-brown chicken mixed with melted light golden cheese. On top of the chicken, some tostadas have sliced green avocado and thin rings of pale pink pickled onions, while others are garnished with white sour cream dollops, sliced green jalapeños, and small pieces of white crumbly cheese. Fresh green cilantro leaves are sprinkled over all the tostadas and the tray. Around the tray, there are small white bowls filled with sliced green jalapeños and lime wedges, a wooden bowl of white crumbled cheese, a halved avocado, lime wedges scattered loosely, and two glasses of clear liquid with lime slices. A white cloth with black stripes is draped next to the tray. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep it simple but fresh: shredded romaine or iceberg lettuce adds crunch, diced tomatoes bring a juicy pop, and sliced green onions give just enough bite. Sometimes I add a few jalapeno slices for a spicy kick or creamy avocado if I want it extra indulgent. Salsa always makes it so vibrant and zesty.

Side Dishes

When I serve this, I usually pair it with a quick cilantro lime rice or a crisp salad to balance the hearty tostadas. A light Mexican street corn salad also works wonders and makes it feel like a restaurant-quality meal at home.

Creative Ways to Present

For a casual party, I’ve arranged the tostadas on a big platter with separate bowls of toppings so everyone can build their own. It turns the meal interactive and fun, plus it keeps everything fresh and crunchy. For weeknights, I plate these individually with colorful garnishes stacked artfully on top.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the fridge for up to 3 days. To keep the tostadas crisp, I place parchment paper between layers because the beans can get a bit soggy otherwise. This little trick saved many of my leftovers from becoming mushy.

Freezing

Freezing fully assembled sheet pan tostadas isn’t my favorite, since the tortillas can lose texture, but you can freeze the cooked chicken and bean mixtures separately for up to 2 months. Then, just thaw and assemble fresh for the best flavor and crunch.

Reheating

When reheating, I pop them back in the oven at 350°F for about 8-10 minutes to revive that crispy texture and melt the cheese again. Microwaving can make them soggy, so I avoid that if I can.

FAQs

Can I use corn tortillas instead of flour tortillas in this recipe?

Absolutely! Soft corn tortillas work wonderfully for this Easy Sheet Pan Chicken Tostadas Recipe. Just make sure to handle them gently and toast them well to prevent breakage and ensure crispness.
Is this recipe suitable for meal prep?

Yes! You can prepare the chicken and bean mixtures ahead of time and assemble the tostadas right before baking. Storing these components separately keeps everything tasting fresh when you’re ready to eat.
How do I make this recipe dairy-free?

Simply swap the cheese for a dairy-free alternative or skip it altogether. Adding avocado and extra salsa adds creaminess and flavor, so you won’t miss the cheese too much.
Can I add vegetables to the chicken mixture?

Definitely! Diced bell peppers, corn, or onions sautéed with the chicken add extra texture and nutrients. It’s a great way to customize your Easy Sheet Pan Chicken Tostadas Recipe based on what you have on hand.

Final Thoughts

Whenever I make this Easy Sheet Pan Chicken Tostadas Recipe, it reminds me how simple meals can be truly satisfying. It’s quick, flavorful, and everyone always asks for seconds. If you want a recipe that balances ease and yum, trust me, this one should be on your regular rotation. Give it a try—you won’t regret having this winner in your weeknight dinner arsenal!