Name: Sheet Pan Chicken Tostadas with Cheese 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 cups black beans, drained and rinsed; ½ cup salsa of choice; 1 ½ cups shredded cheddar, Mexican-style, queso fresco, or cotija cheese; Shredded romaine lettuce or iceberg lettuce; Diced tomatoes; Sliced green onions; Jalapeno slices; Diced avocado; Salsa

There’s something about the crispiness of warm tortillas topped with seasoned chicken and melty cheese that just hits the spot, right? This Sheet Pan Chicken Tostadas with Cheese Recipe combines all those flavors in one easy, crowd-pleasing dish you’ll want to make again and again.

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

Why You'll Love This Recipe

I’ve made plenty of tostadas in my time, but this sheet pan version is a real game-changer—minimal fuss, maximum flavor. It’s perfect for busy weeknights when you want something tasty but don’t want to stand over the stove forever.

One-pan convenience: Everything cooks right on the sheet pan, making cleanup a breeze and dinner a snap to pull together.
Flavor-packed but simple: It uses everyday ingredients, yet the combination of seasoned chicken, beans, salsa, and cheese feels special.
Customizable toppings: You can dress up each tostada however you like, making it a great choice for picky eaters or adventurous appetites.
Perfectly portioned: Makes a dozen small tostadas – great for sharing and easily doubled for a crowd.

Ingredients & Why They Work

Every ingredient in this sheet pan chicken tostadas with cheese recipe plays an important role — from the tortillas that crisp up just right to the mix of beans and the perfect cheese melt. Once you see how easy it is to work with what you have on hand, you’ll want to keep these ingredients stocked.

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

Tortillas: I prefer street taco-sized tortillas for the perfect mini tostada size; flour or soft corn both crisp nicely under heat.
Cooked shredded chicken breast: Pre-cooked chicken speeds things up, and shredding it lets the seasoning soak in well.
Taco seasoning: Store-bought work just fine, but homemade gives you control over the spices and sodium.
Refried beans: These add a creamy, flavorful base that holds everything together without getting soggy.
Black beans: Their slight firmness contrasts nicely with creamy refried beans and adds protein and fiber.
Salsa of choice: Choose your favorite—spicy or mild—to add layers of flavor and a little moisture to the bean mixture.
Cheese: Cheddar, Mexican blend, queso fresco, or cotija all melt beautifully and bring richness.
Optional toppings: These let you personalize the tostadas—think crunchy shredded lettuce, fresh tomatoes, creamy avocado, or a little heat from jalapeños.

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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 my favorite things about this Sheet Pan Chicken Tostadas with Cheese Recipe is how easy it is to make it your own. Whether you like it spicy, extra cheesy, or with a ton of fresh veggies, you can customize it to suit any appetite or occasion.

Variation: I sometimes swap the chicken for seasoned ground turkey or a plant-based protein to mix things up — both options turn out great on the sheet pan.
Spice it up: Add chopped jalapeños or a dash of hot sauce into the bean mixture if you want a little extra kick.
Dairy-free twist: Try using a dairy-free cheese and maybe a guacamole topping for a creamy, vibrant finish without dairy.
Make it gluten-free: Just be sure to use corn tortillas labeled gluten-free and a taco seasoning free of wheat.
Seasonal additions: Fresh corn or diced bell peppers mixed into the beans can add a subtle sweetness and crunch.

Step-by-Step: How I Make Sheet Pan Chicken Tostadas with Cheese 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

Preheat your oven to 350°F and line two baking sheets. Lay out the tortillas in a single layer, leaving a little space between them so they crisp evenly. Pop them in the oven for about 5 minutes, just until they’re slightly browned on the bottom—this gives your tostadas that irresistible crunch. Be careful not to over-toast, or they’ll become brittle and hard to top.

Step 2: Warm and Season the Chicken

While the tortillas are in the oven, heat a large skillet over medium-high heat. Toss in your shredded chicken, taco seasoning, and water. Stir frequently until the chicken is warmed through and evenly coated, about 4 to 5 minutes. This step lets the chicken soak up all those festive taco flavors without drying out.

Step 3: Mix the Bean and Salsa Base

In a medium bowl, stir together the refried beans, black beans, and your salsa of choice. This combo creates a creamy but textured layer that adds moisture and flavor without making the tortillas soggy.

Step 4: Assemble the Tostadas

Once the tortillas have cooled just enough to handle, spread about 2 tablespoons of the bean mixture evenly over each one. Then add 2 tablespoons of the seasoned chicken, followed by 2 tablespoons of shredded cheese. The cheese melts over everything, binding all the ingredients deliciously.

Step 5: Final Bake and Garnish

Return the assembled tostadas to the oven and bake for another 5 to 7 minutes, until the cheese is fully melted and bubbly. Once out of the oven, top with shredded lettuce, diced tomatoes, sliced green onions, or whatever fresh garnishes you prefer. These add a nice contrast in texture and brightness to the warm, cheesy base.

Top Tip

Over the years, I’ve learned a few tricks that really make this sheet pan chicken tostadas with cheese recipe shine and save you some trouble in the kitchen.

Preheat those tortillas: Toasting the tortillas first prevents them from becoming soggy under the toppings, giving you that satisfyingly crisp texture.
Don’t overload toppings: I keep the layers relatively thin—too much bean or chicken mixture can make the tostada heavy and soggy instead of light and crispy.
Even spacing on the sheet pan: Leaving some space between tortillas helps heat circulate evenly, so they all crisp up perfectly.
Let cheese melt fully: A few extra minutes in the oven to melt the cheese thoroughly pulls the flavors together and gives the tostadas that irresistible gooeyness.

How to Serve Sheet Pan Chicken Tostadas with Cheese Recipe

sheet pan chicken tostadas - Serving Suggestion

Garnishes

I’m a big fan of fresh, crisp toppings to balance the warm, cheesy tostadas. Shredded romaine lettuce adds crunch, while diced tomatoes and sliced green onions bring freshness. Avocado slices or a dollop of sour cream lend a creamy contrast, and if you like a little heat, jalapeño slices are my go-to.

Side Dishes

Serve these tasty tostadas alongside a simple Mexican street corn salad, cilantro lime rice, or a refreshing jicama slaw for a colorful, balanced meal. A light black bean soup also pairs wonderfully if you want something warm on the side.

Creative Ways to Present

For a casual party, I like arranging the tostadas platter-style with small bowls of all the toppings—lettuce, pico de gallo, guacamole, pickled onions—so everyone builds their own. For a family dinner, topping each tostada with a beautifully sliced avocado fan or sprinkling with fresh cilantro takes it from simple to special.

Make Ahead and Storage

Storing Leftovers

Simply let any leftover tostadas cool completely, then store them in an airtight container separated by parchment paper to keep them from sticking together. They’ll keep well in the fridge for up to 3 days, but I recommend reheating them soon to retain the crispness.

Freezing

While I don’t usually freeze fully assembled tostadas because the tortillas can get soggy, you can freeze the cooked, seasoned chicken and bean mixture separately in freezer-safe containers for up to 2 months. Just thaw and reheat before assembling and baking fresh tostadas.

Reheating

To bring back that delightful crunch after refrigeration, I reheat leftover tostadas in a 350°F oven for about 8–10 minutes on a baking sheet. This method warms everything through and crisps up the tortillas better than the microwave ever could.

Frequently Asked Questions:

Can I use corn tortillas instead of flour for this recipe?

Absolutely! Both flour and soft corn tortillas work well when toasted properly. Just make sure to watch them carefully in the oven so they crisp without burning.

How do I keep the tostadas from getting soggy?

To prevent sogginess, be sure to toast the tortillas first before adding toppings and avoid piling on wet ingredients. Use refried beans instead of watery beans, and add fresh toppings after baking.

Can I make this recipe vegetarian?

Yes! Skip the chicken and load up on seasoned beans, roasted veggies, or plant-based meat substitutes. The tostadas are very flexible and still taste fantastic without chicken.

What’s the best type of cheese to use?

Mexican cheese blends, cheddar, queso fresco, or cotija all melt and flavor the tostadas beautifully. I like a mix of sharp cheddar for tang and queso fresco for creaminess.

Final Thoughts

These sheet pan chicken tostadas with cheese are one of those recipes that feels like a little celebration every time I make them. Easy enough for a weeknight, but impressive and delicious enough that my friends always ask for the recipe. I’m confident you’ll love how effortlessly flavorful and customizable they are—go ahead and make a batch soon; your taste buds will thank you!