Sheet Pan Chicken Tostadas are an easy weeknight dinner with crispy tortillas, flavorful shredded chicken, beans, and melted cheese all baked together on one pan. They have the crunch of classic tostadas without needing to fry anything.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Chicken Tostadas
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~420 per serving estimated
🥣 Main Ingredients: Corn tortillas, shredded chicken, salsa, taco seasoning, refried beans, black beans, Mexican blend cheese
📖 Dietary Info: Gluten-free option
👌 Difficulty: Easy - assemble, bake, top, serve
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This recipe is great when you want something taco-inspired that feels a little different from the usual taco night. The layers make each tostada filling and satisfying, while still leaving room for all your favorite toppings like lettuce, avocado, sour cream, jalapeños, or extra salsa.
They're quick to assemble, easy to customize, and perfect for using leftover or rotisserie chicken. If you love simple Mexican-inspired dinners, try these with our Ground Beef Taco Bowls, Southwest Chicken Salad, or Blackened Fish Tacos next.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Sheet Pan Chicken Tostadas:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sheet Pan Chicken Tostadas:
- Recipe Notes & Tips:
- How to Store:
- Sheet Pan Chicken Tostadas FAQs:
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- Sheet Pan Chicken Tostadas
Why You'll Love Sheet Pan Chicken Tostadas:
Easy Weeknight Dinner: Everything bakes on one sheet pan, so prep and cleanup stay simple.
Crispy Without Frying: The corn tortillas crisp up in the oven for that classic tostada crunch.
Great for Leftover Chicken: Shredded chicken or rotisserie chicken makes this recipe quick and easy.
Filling and Customizable: Beans, chicken, and cheese make each tostada satisfying, and you can add any toppings you like.
Key Ingredients:
- corn tortillas. These crisp up in the oven and create the base for the tostadas. Use certified gluten-free corn tortillas if needed.
- shredded chicken. Cooked shredded chicken makes this recipe quick and easy. Rotisserie chicken or leftover chicken both work well.
- salsa. Adds flavor and moisture to the chicken so it does not dry out while baking.
- taco seasoning. Gives the chicken that classic taco flavor. Check the label if you need the recipe to be gluten-free.
- refried beans. Help the toppings stick to the tortillas and make each tostada more filling.
- black beans. Add extra texture, fiber, and protein.
- Mexican blend cheese. Melts over the top and helps hold everything together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use certified gluten-free corn tortillas and double check that your taco seasoning, refried beans, and salsa are gluten-free.
- Use a different protein: Swap the shredded chicken for ground beef, shredded beef, turkey, or leftover pulled pork.
- Make it spicier: Use hot salsa, spicy taco seasoning, pepper jack cheese, or add sliced jalapeños before baking.
- Add extra toppings: Top with shredded lettuce, diced tomatoes, avocado, sour cream, cilantro, lime juice, or extra salsa after baking.
- Make it dairy-free: Use a dairy-free shredded cheese alternative, or skip the cheese and add extra toppings after baking.
How to Make Sheet Pan Chicken Tostadas:
- Step 1: Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with olive oil, then place them in a single layer on the baking sheet. Bake the tortillas for 11 minutes, flipping halfway.
- Step 2: In a bowl, mix the shredded chicken, salsa, and taco seasoning until evenly coated.
- Step 3: Spread a thin layer of refried beans onto each tortilla. Top with the seasoned chicken, black beans, and shredded cheese.
- Step 4: Bake for 8-10 minutes, or until the cheese is melted and the tortillas are crisp. Add your favorite toppings and serve right away.
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Recipe Notes & Tips:
- Bake the tortillas first: Pre-baking helps the corn tortillas crisp up before adding the toppings so they do not get too soft.
- Use cooked shredded chicken: This recipe is meant for already cooked chicken, so rotisserie chicken, leftover chicken, or meal-prepped shredded chicken all work well.
- Do not overload the tostadas: Too many toppings can make the tortillas soggy or hard to pick up. Keep the layers even and add fresh toppings after baking.
- Serve right away: Tostadas are best when the tortillas are still warm and crisp from the oven.
- Check labels for gluten-free: Corn tortillas are usually gluten-free, but always check the tortillas, taco seasoning, salsa, and beans if needed.
How to Store:
Refrigerator: Store leftover chicken, beans, and cheese separately from the baked tortillas if possible. Once assembled, tostadas can get soft in the refrigerator.
Reheating: Reheat the tortillas and toppings in the oven or air fryer until warm and crisp. Add fresh toppings after reheating.
Make Ahead: Mix the chicken with the salsa and taco seasoning ahead of time and store it in the refrigerator for up to 3 days. Assemble and bake the tostadas right before serving for the best texture.
Sheet Pan Chicken Tostadas FAQs:
Bake the corn tortillas first before adding the toppings. This helps them firm up so they can hold the beans, chicken, and cheese without getting soggy. Serve them right away for the best crunch.
Yes, rotisserie chicken works well and makes this recipe even faster. Just shred the cooked chicken, mix it with salsa and taco seasoning, then add it to the tostadas before baking.
Good toppings include shredded lettuce, diced tomatoes, avocado, sour cream, cilantro, jalapeños, lime juice, or extra salsa. Add fresh toppings after baking so the tortillas stay crisp.
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Sheet Pan Chicken Tostadas
Ingredients
- 8 small corn tortillas
- 1 tablespoon olive oil
- 2 cup shredded chicken
- ½ cup salsa
- 2 tablespoons taco seasoning
- 1 cup refried beans
- 1 cup black beans, drained & rinsed
- 1 ½ cups mexican blend cheese, shredded
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Brush both sides of the corn tortillas lightly with olive oil, then place them in a single layer on the baking sheet.
- Bake the tortillas for 5-6 minutes, flip, then bake for another 4-5 minutes until they start to crisp.
- In a bowl, mix the shredded chicken, salsa, and taco seasoning until evenly coated.
- Spread a thin layer of refried beans onto each tortilla.
- Top with the seasoned chicken, black beans, and shredded cheese.
- Bake for 8-10 minutes, or until the cheese is melted and the tortillas are crisp.
- Add your favorite toppings and serve right away.
Nutrition
Notes
- Bake the tortillas first: Pre-baking helps the corn tortillas crisp up before adding the toppings so they do not get too soft.
- Use cooked shredded chicken: This recipe is meant for already cooked chicken, so rotisserie chicken, leftover chicken, or meal-prepped shredded chicken all work well.
- Do not overload the tostadas: Too many toppings can make the tortillas soggy or hard to pick up. Keep the layers even and add fresh toppings after baking.
- Serve right away: Tostadas are best when the tortillas are still warm and crisp from the oven.
- Check labels for gluten-free: Corn tortillas are usually gluten-free, but always check the tortillas, taco seasoning, salsa, and beans if needed.
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