Sheet Pan Chicken Tostadas
These Sheet Pan Chicken Tostadas are loaded with tender shredded chicken, refried beans, black beans, cheese, and your favorite toppings, baked until golden and crispy in the oven. Perfect for an easy weeknight dinner or game day crowd pleaser!
Equipment
- 1 Sheet pan for baking tostadas
- 1 Skillet for warming chicken with seasoning
- 1 Oven preheated to 400°F
Ingredients
Main ingredients
- 12 street taco-size tortillas flour or soft corn works fine
- 1 lb cooked, shredded chicken breast
- 1 packet taco seasoning or about 3 tablespoons homemade
- ½ cup water to help that seasoning soak in
- 1 ½ cups refried beans store-bought or your own
- ¾ cup black beans drained and rinsed
- ½ cup salsa of your choice, mild or spicy
- 1 ½ cups shredded cheese cheddar, queso fresco, or cotija all work great
Instructions
Instructions
- Preheat your oven to 400°F for crispy, golden tostadas.
- In a skillet over medium heat, mix shredded chicken, taco seasoning, and water. Cook and stir for 5-7 minutes until heated and well coated.
- Lay the tortillas out on a baking sheet in a single layer. Use two pans or do batches if needed for space.
- Spread a thin layer of refried beans on each tortilla to create a creamy base.
- Top beans with black beans, a spoonful of salsa, chicken mixture, and finish with shredded cheese.
- Bake for 10-12 minutes until tortillas are crispy and cheese melted. Let cool slightly before topping.
- Add fresh toppings like lettuce, tomatoes, jalapenos, avocado, or sour cream as desired and serve immediately.
Notes
Optional toppings include shredded lettuce, diced tomatoes, green onions, jalapenos, avocado, sour cream, cilantro, or lime juice.