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 ½ cups store-bought or homemade refried beans; ¾ cups black beans, drained and rinsed; ½ cup salsa of choice; 1 lb cooked, shredded chicken breast; 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning); ½ cup water; 1 ½ 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 truly satisfying about a meal that’s as simple as it is delicious. This Easy Sheet Pan Chicken Tostadas Recipe brings all the flavors together on one tray, making dinner a breeze and cleanup even easier. Let me walk you through why this one’s a keeper in my kitchen.

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 Easy Sheet Pan Chicken Tostadas Recipe
Top Tip
How to Serve Easy Sheet Pan Chicken Tostadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Sheet Pan Chicken Tostadas Recipe

Why You'll Love This Recipe

This recipe has become one of my go-to weeknight dinners because it really hits all the right notes: quick prep, a crowd-pleasing crunch, and that cozy blend of warm, seasoned chicken with gooey melted cheese. Honestly, it feels fancy without the fuss.

Effortless Prep: Toss everything on a sheet pan and let the oven do most of the work—perfect when time’s tight.
Customizable Flavors: Use your favorite cheese or salsa, or mix in toppings to suit everyone’s taste buds.
Protein-Packed: With juicy shredded chicken and beans, this recipe keeps hunger at bay.
Kid-Approved: My picky eaters never complain when this one’s on the table—bonus points for that!

Ingredients & Why They Work

Each ingredient in this Easy Sheet Pan Chicken Tostadas Recipe plays a special role. The tortillas are your crunchy base, but I’ll share how to get that perfect crisp without burning. The combo of refried and black beans adds creaminess and fiber, while the seasoned chicken packs in flavor and protein.

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

Street Taco-Size Tortillas: Smaller tortillas crisp up beautifully and are just the right handheld size for tostadas.
Cooked Shredded Chicken Breast: Using pre-cooked chicken saves time; rotisserie chicken works great here.
Taco Seasoning: Whether store-bought or homemade, it layers in classic Tex-Mex flavor perfectly.
Water: Helps the seasoning coat the chicken evenly without drying it out.
Refried Beans: Adds richness and acts like edible glue to hold toppings in place.
Black Beans: Adds texture and a nice contrast to the creamy refried beans.
Salsa: A bit of salsa mixed into the beans amps up the flavor and moisture.
Shredded Cheese: Whether cheddar, Mexican blend, or cotija, cheese melts and binds everything together.
Optional Toppings: Fresh lettuce, diced tomatoes, and avocado add brightness and crunch that balances the warm, cheesy base.

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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

One of the things I love is how adaptable this Easy Sheet Pan Chicken Tostadas Recipe is. I often switch up the toppings or swap the chicken for something plant-based, and it still comes out incredible. Don’t be afraid to make it your own!

Variation: I once tried using sweet potato cubes roasted right on the sheet pan alongside the tortillas—adds a subtle sweetness that’s a delightful twist and perfect for meatless nights.
Dairy-Free: Use a dairy-free cheese or skip it entirely and go heavier on fresh avocado and salsa for richness.
Spice Level: Add sliced jalapeños or a dash of hot sauce to tailor the heat to your liking.
Different Proteins: Grilled shrimp or tofu also work well here for something different.

Step-by-Step: How I Make Easy 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: Toast the Tortillas Lightly

I lay out those street taco-size tortillas on two baking sheets in a single layer, leaving a little space between them. Then I pop them in a 350°F oven just long enough—about 5 minutes—to get a slight browning on the bottom without making them too brittle. This little step ensures your tostadas don’t end up soggy after the toppings go on.

Step 2: Heat and Season the Chicken

While the tortillas are warming, I toss cooked shredded chicken, taco seasoning, and water into a skillet over medium-high heat. Stirring for 4 to 5 minutes is all it takes to get that chicken nicely coated and steaming hot. This step infuses the meat with flavor and keeps it juicy.

Step 3: Mix Up the Bean Spread

In a bowl, I combine refried beans, black beans, and a little salsa. This creamy and flavorful mixture will be the base layer on your tortillas, acting like a “glue” for the chicken and cheese on top. It’s important to spread just the right amount so it’s not too dry or too messy.

Step 4: Assemble and Bake

Next, spread about 2 tablespoons of the bean mixture on each half-baked tortilla. Then spoon on the seasoned chicken, followed by a generous sprinkling of shredded cheese. Back into the oven for 5 to 7 minutes, or until the cheese melts and bubbles. This step brings it all together and adds that irresistible melty finish.

Step 5: Load up Your Favorite Toppings

Once out of the oven, top your tostadas with shredded lettuce, diced tomatoes, green onions, avocado, or any toppings you love. It’s this fresh contrast that makes every bite exciting.

Top Tip

After making this recipe dozens of times, I’ve learned a few things that help keep it perfect every time. These tips will help you avoid soggy tortillas and balance flavors for maximum yum.

Don’t Skip the Half-Bake: Toasting the tortillas just a bit before adding toppings means they stay crisp after baking fully.
Even Layering: Spread the bean mixture evenly for a creamy base that supports the chicken and cheese without sliding off.
Cheese Choice: Using a blend with some melting cheese like cheddar plus a crumbly one like cotija adds great texture and flavor depth.
Watch the Oven: Keep an eye during the final bake; cheese melts fast and you want it bubbly, not burned.

How to Serve Easy Sheet Pan Chicken Tostadas Recipe

sheet pan chicken tostadas - Serving Suggestion

Garnishes

I’m a big fan of classic garnishes here: crisp shredded romaine, juicy diced tomatoes, and cool diced avocado add fresh crunch and creaminess. A sprinkle of sliced green onion and a few jalapeño slices bring a subtle kick if you’re feeling spicy. Plus, a dollop of extra salsa or even sour cream makes for the perfect finishing touch.

Side Dishes

To round out the meal, I like serving these tostadas with a side of Mexican street corn salad or a simple cilantro lime rice. A crisp green salad with a tangy vinaigrette balances the warmth and richness, making dinner feel a bit more special without any hassle.

Creative Ways to Present

For a fun twist at gatherings, I’ve laid out all the assembled but unbaked tostadas on a large sheet pan and set out bowls of toppings buffet-style for guests to customize once the cheese is melted. It turns dinner into an interactive experience, which everyone loves.

Make Ahead and Storage

Storing Leftovers

Leftover tostadas keep best if you store the chicken and bean mixture separately from the tortillas and cheese-topped sheets. I pop the toppings in an airtight container and the tortillas wrapped loosely in foil or parchment, then it’s easy to reassemble and reheat without losing crunch.

Freezing

I’ve frozen the chicken and bean mixture with good results—portion it into freezer-safe bags for quick thawing. The tortillas are best fresh or refrigerated, so I usually freeze just the fillings if I want to prep ahead.

Reheating

Reheating works best in the oven or toaster oven to keep the tostadas crisp. I heat the topo toppings and tortillas together for about 5-7 minutes at 350°F, watching closely so the cheese remelts without burning the edges.

Frequently Asked Questions:

Can I use corn tortillas instead of flour?

Yes! Corn tortillas work wonderfully in this recipe, especially if you want to keep it gluten-free. Just watch the baking time carefully, as corn tortillas crisp faster and can get brittle if left too long.

What’s the best way to make this vegan or vegetarian?

You can swap the chicken for sautéed vegetables like bell peppers and mushrooms or use plant-based protein crumbles. Use dairy-free cheese and omit the meat, ensuring the refried beans are vegetarian-friendly. It still tastes fantastic!

Can I prepare parts of this recipe in advance?

Absolutely. Prepare and season the chicken and mix the beans ahead of time, storing them in the fridge. You can even partially bake the tortillas a day in advance. Then, assemble and bake when you’re ready—it shortens dinner prep considerably.

What’s the secret to keeping the tostadas crispy?

The key is to bake the tortillas briefly before adding the toppings and then bake just until the cheese melts. Avoid letting the bean layer get too wet, and serve immediately after baking for maximum crunch.

Final Thoughts

This Easy Sheet Pan Chicken Tostadas Recipe has become a little kitchen hero for me—quick enough for busy nights yet full of those comforting flavors that make you feel good inside. I know you’ll love how fuss-free it is, and the fact that you can dress it up or down means it really works for any mood. Give it a try, and I’m betting it’ll earn a permanent spot in your recipe rotation too!