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 cup black beans, drained and rinsed; ½ cup salsa of choice; 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 incredibly satisfying about the crunch of a tostada combined with juicy, seasoned chicken and melty cheese—welcome to my Easy Sheet Pan Chicken Tostadas Recipe. It’s fast, fuss-free, and perfect for busy nights when you want a hearty meal without the mess.

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 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

Honestly, this recipe feels like a total game-changer for weeknight dinners. I adore how it combines ease, flavor, and customizability—plus the cleanup is a breeze since everything happens on just two sheet pans.

Super Easy Prep: You’re using cooked chicken and layering ingredients right on the tortillas—no complicated steps or lengthy marinating.
Minimal Cleanup: Two sheet pans do it all, so instead of juggling multiple dishes, you’ll spend less time washing up and more time relaxing.
Family-Friendly Flavor: The mix of cheesy, savory, and slightly spicy hits all the right notes that kids and adults both enjoy.
Totally Customizable: Whether you want to swap cheeses, go gluten-free, or add your favorite toppings, this recipe flexes to fit your mood or diet.

Ingredients & Why They Work

The beauty of this recipe lies in its simple yet harmonious ingredients. Each component plays its part—proteins, beans for creaminess and fiber, melty cheese, and crunchy tortillas all coming together for perfect bites.

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-sized tortillas work best because they crisp up nicely without being too bulky; I often use flour for a softer bite or corn for a bit more authenticity.
Cooked Shredded Chicken Breast: Using pre-cooked chicken saves time, and shredding it helps it soak up all the taco seasoning for maximum flavor.
Taco Seasoning: A packet is super convenient, but I love keeping homemade blends on hand for a fresher taste and control over sodium levels.
Water: Helps distribute seasoning evenly without drying the chicken out.
Refried Beans: They add creaminess that binds toppings to the tostada base—plus extra fiber and protein.
Black Beans: Provide a fresh contrast and a dose of plant-based protein while adding texture.
Salsa of Choice: Use your favorite salsa to introduce acidity and spice—this is your chance to make the recipe your own.
Shredded Cheese: I recommend cheddar, Mexican blend, queso fresco, or cotija depending on your preference for flavor and texture; the melty cheese creates a comforting finish.
Optional Toppings: Lettuce, tomatoes, jalapeños, avocado, green onions, and extra salsa make each bite fresh, bright, and customizable.

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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 mixing things up with this recipe—sometimes I swap black beans for pinto, or throw in some corn kernels for sweetness and crunch. You can easily play around with toppings, too, to match what you have in the fridge.

Variation: One time, I used rotisserie chicken and added a splash of chipotle sauce to the refried beans—so smoky and delicious!
Dairy-Free Twist: Swap in dairy-free cheese or skip cheese altogether, topping with extra salsa and avocado for creamy richness.
Spicy Upgrade: Add sliced jalapeños or a drizzle of hot sauce for a kick that wakes up the whole tray.

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

Start by preheating your oven to 350°F. Spread your tortillas evenly across two baking sheets—give them a little breathing room so they crisp nicely. Bake for about 5 minutes until the bottoms turn lightly golden. This step is key to prevent soggy tostadas later. Remove and flip them over to cool while you prepare the toppings.

Step 2: Warm and Season the Chicken

In a skillet over medium-high heat, add your shredded chicken along with taco seasoning and ½ cup of water. Stir gently to coat the chicken evenly. Let it simmer just until the water reduces a bit and the chicken is warmed through, around 4–5 minutes. This ensures the seasoning really clings without drying out the meat.

Step 3: Mix the Bean and Salsa Filling

In a medium bowl, combine the refried beans, rinsed black beans, and your chosen salsa. Stir well to blend flavors and get a creamy, spreadable consistency. This mixture acts like a flavorful base that holds everything together perfectly.

Step 4: Build Your Tostadas on the Sheet Pan

Spread about 2 tablespoons of the bean mixture evenly over each half-baked tortilla. Next, top each one with 2 tablespoons of the warm chicken mixture, then sprinkle with 2 tablespoons of shredded cheese. Make sure to spread toppings evenly so every bite is balanced and gooey.

Step 5: Final Bake and Garnish

Return the sheet pans to the oven for 5 to 7 minutes, just until the cheese melts nicely. Then take them out and pile on your favorite toppings—crisp lettuce, fresh tomatoes, slices of avocado, or a jalapeño kick. Serve immediately for the best crunch and flavor contrast.

Top Tip

From personal experience, nailing the tostada crunch without burning the tortillas is a bit of an art. Here are a few tricks I’ve picked up that make a huge difference.

Pre-toasting is Crucial: Don’t skip that initial 5-minute bake—this prevents sogginess once the toppings go on.
Don’t Overload Your Toppings: Keeping toppings measured helps the tortillas stay crisp and avoid getting too soggy or heavy.
Even Spacing: Arrange tortillas evenly on the sheet pans to allow heat circulation—this helps each tostada crisp up uniformly.
Cheese Distribution: Spread cheese last and evenly so it melts perfectly and helps bind the toppings together without weighing down the tortilla.

How to Serve Easy Sheet Pan Chicken Tostadas Recipe

Sheet Pan Chicken Tostadas - Serving Suggestion

Garnishes

I’m a big fan of layering fresh toppings to balance the warm, cheesy tostadas. Shredded romaine lettuce adds needed crunch, diced tomatoes bring juiciness, and sliced green onions add that mild bite. Avocado or jalapeño slices give creaminess or heat depending on your mood. A drizzle of salsa or a squeeze of lime brightens everything up. I always encourage you to pick what feels right for your crowd.

Side Dishes

Pair this with a simple Mexican rice, a chilled corn salad, or even a fresh cucumber and lime salad for a refreshing contrast. Sometimes, I throw together a quick black bean and corn salsa on the side, which really complements the flavors nicely.

Creative Ways to Present

For small gatherings, I’ve laid these out on a large wooden board with toppings in small bowls surrounding them so everyone can customize. It feels festive without fuss. Another time, I stacked smaller tostadas layered with cheese and chicken, baked them stacked for a mini tostada “cake” that wowed guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tostadas layered in an airtight container in the fridge. To keep them from getting soggy, I separate the toppings like lettuce or avocado and add them fresh the next day. The tostadas themselves stay crispy enough when reheated properly.

Freezing

This recipe freezes well if you skip fresh toppings and store the chicken-bean-cheese layered tostadas separately in freezer-safe bags or containers. Thaw overnight in the fridge and bake in the oven to re-crisp before serving.

Reheating

I find reheating in the oven at 350°F for 7-10 minutes keeps the cheese melty and the tortilla crunchy. Avoid microwaving if possible—it tends to make the tortillas limp and soggy.

Frequently Asked Questions:

Can I use raw chicken for this recipe?

It’s best to use cooked, shredded chicken for the Easy Sheet Pan Chicken Tostadas Recipe since the cooking time on the sheet pans is short. Using raw chicken would require fully cooking it first to ensure food safety, which means extra steps. Rotisserie or leftover chicken works wonderfully and saves time.

What kinds of tortillas work best?

Traditional corn tortillas add authentic flavor and crisp up nicely, but flour tortillas work well too if you prefer something softer with a little flexibility. The key is using street taco-size tortillas so they fit well on the sheet pan and balance toppings perfectly.

Can I make this recipe gluten-free or dairy-free?

Absolutely! Use gluten-free tortillas to make the dish gluten-free. For dairy-free, skip the cheese or substitute with a dairy-free shredded cheese alternative. The recipe is versatile and can easily accommodate dietary needs without losing its deliciousness.

How do I keep the tostadas from getting soggy?

Pre-baking the tortillas gives them a head start on crispiness, which helps prevent sogginess once toppings are added. Also, spreading refried beans and chicken evenly and using measured amounts prevents overloading. Adding fresh toppings right before serving keeps textures bright and crunchy.

Final Thoughts

This Easy Sheet Pan Chicken Tostadas Recipe has become one of those go-to meals I reach for when I want to impress my family with something tasty but not complicated. The way all the flavors meld together with minimal effort still surprises me every time. I hope you enjoy making it just as much—I’m excited for you to discover how simple and delicious sheet pan dinners can be!