Chicken tostadas have always been my boys’ favorite thing to order at our local Mexican restaurant. At first, I hesitated to make them at home because I assumed I’d need to prepare each one individually, which felt too fussy for a weeknight dinner. However, I recently started making sheet pan chicken tostadas, and it has completely changed the game. Now, I can prep a large batch of tostadas at once, and everyone gets to enjoy a warm, filling, favorite Mexican recipe.
Recipe Highlights
- Quick and easy – One of my favorite sheet pan chicken recipes, these tostadas come together with simple steps. And they require just a few kitchen items I always have on hand. With minimal prep time and a quick cooking time, I can have an entire meal on the table in less than 30 minutes.
- High protein – A single serving of two chicken tostadas provides 26 grams of protein, making it easy for my family to get enough protein.
- Customizable – My youngest son and I follow a dairy-free diet. So, I make our tostadas with shredded dairy-free cheese. Then, I set out different toppings, like chopped veggies, salsas, and hot sauce for a fun weeknight dinner.
Key Ingredients
- Chicken – I keep frozen boneless skinless chicken breasts on hand so I can meal prep shredded chicken or baked chicken breasts for easy meals. I look at poultry labels to find chicken that is free range and antibiotic-free. If I’m in a pinch, I’ll make these chicken tostadas with store-bought rotisserie chicken
- Taco seasoning – I keep this homemade taco seasoning on hand for flavoring the chicken mixture. It comes together quickly from everyday pantry spices, including chili powder and ground cumin. If you don’t want to make your own seasoning, use any taco seasoning packet from the grocery store.
- Refried beans – Before Jessie developed this recipe for homemade refried beans, I had no idea how easy they were to make from dry pinto beans. They’re so good and make an excellent layer on these tostadas. For a faster version, use store-bought canned refried beans.
- Tortillas – Personally, I avoid gluten when cooking at home. So, I typically use store-bought tostada shells or gluten-free flour tortillas, or I make these homemade corn tortillas or grain-free tortillas. If gluten is not an issue for anyone you’re serving, use any favorite tortillas. Corn tortillas provide a crispy texture for a restaurant-inspired texture, while flour tortillas tend to stay softer and fold easily around the fillings.
Find the ingredient list with exact measurements in the recipe card below.
Equipment Needed
I appreciate that I don’t have many dishes to clean up after this quick meal. And that’s because it only requires some simple items from my kitchen:
- 2 baking sheets – for toasting the tortillas and baking the tostadas
- 1 large skillet – for heating the chicken mixture
- 1 medium bowl – for mixing the bean and salsa mixture
How To Make Chicken Tostadas
- Bake the tortillas. Arrange the tortillas in an even layer on two baking sheets, leaving space between each piece. Bake just until they’re slightly brown on the bottom. Then, flip the tortillas over and set aside.
- Season the chicken. Combine the shredded cooked chicken, taco seasoning, and water in a skillet over medium heat. Stir to coat the chicken completely, and allow it to warm through before removing it from the heat.
- Combine. Mix the refried beans, black beans, and salsa in a bowl.
- Layer. Spread the refried bean mixture evenly over half of the baked tortillas. Add the chicken taco mixture and top it with shredded cheese. I use about 2 tablespoons of each layer per tortilla.
- Bake. Transfer the tortillas back to the oven to melt the cheese. Then, garnish with any toppings of choice, and serve warm!
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
What To Serve With Tostadas
I like to prepare a toppings bar of sorts, setting out favorites like pickled red onions, lime juice, and fresh cilantro. I also include sour cream, guacamole, diced tomatoes, salsa or pico de gallo, and diced red onion. That way, everyone in my home can choose what they like best.
These tostadas were a crowd favorite last year at my Cinco de Mayo fiesta and also at a girls’ night I hosted, served alongside my real food margaritas. When making these for weeknights, I add sides like vegan queso and chips and cooked rice for a hearty meal that keeps my teen boys satisfied for hours.
Storing Leftovers For Later
These chicken tostadas are best served right away, since they will become softer the longer they sit, so I make just the amount that we will eat in one sitting. Any leftover refried beans or shredded chicken mixture should be stored in separate airtight containers in the refrigerator for up to 5 days.
Frequently Asked Questions
Traditional tostadas have a base of a fried or baked tostada shell that is topped with a layer of refried beans. On top of that appears a layer of shredded meat and various taco toppings. Think of a tostada as an open-face taco.
The main difference between tacos and tostadas is that tostadas are served on a flat, crispy tortilla shell and include a layer of refried beans. Tacos, on the other hand, are served folded in either soft flour tortillas or crispy corn shells.
Fried tostadas can offer several nutrients, but they tend to be high in saturated fat and are often made with vegetable oils that have undesirable fat ratios. For a healthier version, make baked tostadas from soft flour or corn tortillas.
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Sheet Pan Chicken Tostadas Recipe
These sheet pan chicken tostadas are a quick, easy, high-protein weeknight dinner recipe loved by kids and adults alike. Served warm with various toppings, they are easy to customize and can be made gluten-free and/or dairy-free, as needed.
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
- Optional toppings: shredded romaine lettuce or iceberg lettuce, diced tomatoes, sliced green onions, jalapeno slices, diced avocado, and/or salsa
Instructions
- Preheat the oven to 350°F. Among two baking sheets, lay out the tortillas in an even layer, leaving a little space between each one. Bake for 5 minutes or until slightly brown on bottom. Remove from the oven and flip the tortillas over; set aside.
- In a large skillet over medium-high heat, place the cooked shredded chicken, taco seasoning, and the water. Heat and stir until the chicken mixture is warmed and well coated with the seasoning, 4 to 5 minutes.
- In a medium bowl, combine the refried beans, black beans, and salsa.
- To the half-baked tortillas, spread 2 tablespoons of the refried bean mixture over each one, spreading it out evenly. Next spread 2 tablespoons of the chicken taco mixture over the bean layer on each tortilla. Finally, top each one with 2 tablespoons of the cheese.
- Bake until the cheese is melted, 5 to 7 minutes. Remove from the oven and top with desired toppings and garnishes, such as shredded lettuce and tomatoes.
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Notes
For dairy free, use a vegan shredded cheese or omit the cheese.
For gluten free, use corn tortillas or gluten-free flour tortillas.
Nutrition Information
- Serving Size: Per 2 tostadas
- Calories: 327
- Fat: 12 g
- (Sat Fat: 5 g)
- Sodium: 853 mg
- Carbohydrate: 31 g
- (Fiber: 5 g
- Sugar: 2 g)
- Protein: 26 g
- Cholesterol: 56 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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