Sheet Pan Chicken Tostadas
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.
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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