★★★★★

Sheet Pan Chicken Tostadas

Crispy tortilla shells piled high with smoky chicken, lettuce, salsa and guacamole will have everyone at the table asking for seconds! Make these Easy Sheet Pan Chicken Tostadas for a restaurant quality Mexican meal without ever leaving the house.

Tostada with chicken, salsa, cheese, jalapeno, and lettuce.

We love Mexican food around here and I doubt we’ll ever get tired of it. From family taco nights to snacking on tortilla chips and salsa, it seems like we’re always eating some kind of Mexican inspired dish!

Today’s recipe goes beyond the everyday territory of tacos and burritos for a meal that’s a veritable explosion of Mexican flavors, in the best possible way: Chicken Tostadas!

When we go out to eat at our favorite Mexican restaurant, at least one of us winds up ordering tostadas. Any food that involves stacking tons of my favorite Mexican food toppings on top of a crunchy tortilla is going to win my heart!

Favorites: Jamaican Jerk Tostadas | Crockpot Enchiladas

Sheet Pan Dinners

A few years ago, I started making our own chicken tostadas at home. I’d seen recipes that involved cooking shredded chicken in one pot, beans and other toppings in another, and toasting tortillas in the oven on a separate pan.

That sounded like an unnecessary amount of steps and dishes to me so after some searching, I came up with this method for making Sheet Pan Chicken Tostadas.

Baking sheet with chicken, onion, and peppers.

This chicken tostada recipe involves crisping the tortillas directly on the oven rack while you bake the chicken and peppers. It saves time, space and energy leaving you free to come up with all the delicious toppings, salsas and garnishes you’re going to stack on your tostadas!

Best of all, Sheet Pan Chicken Tostadas can be made with an endless amount of variations and combinations of ingredients.

With this recipe as your guide, you can have tostadas every week (or more) and never have exactly the same combo of toppings twice.

This recipe is perfect for turning any weeknight dinner into a fiesta but it’s also festive enough for any special occasion!

Baked Chicken

Tostadas starts with fresh corn tortillas! Then we make the chicken, bake the tortillas and pile with toppings.

To make the chicken for these easy sheet pan tostadas, I use:

  • boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • chipotle adobo sauce
  • chili powder
  • cumin
  • garlic powder
  • diced onion
  • diced green bell pepper

After dicing the chicken, toss it in a bowl with the olive oil, chipotle adobo sauce, diced onion and spices, then stir to coat completely.

Next, spread the chicken on one half of the cookie sheet and the diced peppers on the other. Line the corn tortillas directly on the oven rack either below or next to the sheet pan of chicken.

Bake in the oven at 400 F for 15 minutes. Check the tortillas at the 10 minute mark to ensure they don’t burn! The tortillas are done when they’re crisp like a hard taco shell.

Use tongs to remove the tortillas from the oven, then remove the chicken pan. It’s time to assemble the tostadas!

Chicken Tostada with all the fixings on a foil lined baking sheet.

Topping Suggestions

To serve, top each tostada with shredded lettuce, chicken, roasted peppers, pico de gallo, cheese, and any other toppings you desire.

When it comes to topping your chicken tostada, start by thinking about your favorite taco toppings and additions. Here are a few (okay, more than just a few), I recommend on these tostadas:

  • shredded lettuce
  • pico de gallo
  • green onion, chopped
  • cilantro, snipped
  • cotija cheese
  • avocado
  • sour cream
  • sliced jalapenos
  • mango salsa

These are typically what I use when I make our tostadas, but by all means feel free to get creative! Guacamole, diced tomatoes, shredded cheddar cheese and any salsas your family loves would be delicious here, too.

Recipe Tips

  • Make sure to place the tortillas either under the sheet pan of chicken or next to it so the heat from the chicken doesn’t steam the tortillas, making them soggy.
  • Chipotle adobo sauce is a spicy, smoky sauce found in the cans of chipotle peppers. If you love extra heat, go ahead and chop up a few of the peppers themselves to add to the chicken! Otherwise, stick with this sauce–a little goes a long way.
  • The spicy chipotle flavored chicken in this recipe is also tasty in tacos and salads! Any leftover chicken can be stored in the fridge and be ready for a quick and easy lunch the next day.
  • Add some homemade taco seasoning to the chicken before baking instead of using chipotle in adobo sauce.

Have a lot of different tastes and preferences in your family? Make a tostada bar so everyone can have tostadas just the way they like.

Line a counter or table with bowls of topping and let everyone add their favorites to their tortillas and chicken.

Three chicken tostadas on a foil lined baking sheet.

More Easy Dinner Recipes

Yield: 8 servings

Sheet Pan Chicken Tostadas

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Crispy tortilla shells piled high with smoky chicken, lettuce, salsa and guacamole will have everyone at the table asking for seconds! Make these Easy Sheet Pan Chicken Tostadas for a restaurant quality Mexican meal without ever leaving the house.

Ingredients

  • 8 corn tortillas
  • 1 lb boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 1 tsp chipotle adobo sauce
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 cup diced onion
  • 1 green bell pepper, diced

Toppings

  • shredded lettuce
  • pico de gallo
  • green onion, chopped
  • cilantro, snipped
  • cotija cheese
  • avocado
  • sour cream
  • sliced jalapenos

Instructions

  1. Preheat oven to 400 degrees F. Line 2 baking sheets with foil and spray with cooking spray.
  2. Place tortillas on one of the baking sheets and spray the tops with cooking spray. Set aside.
  3. Dice chicken breast into 1-inch pieces. In a bowl, combine olive oil, adobo sauce, chili powder, cumin, and garlic powder. Add chicken and onion to the bowl and stir until coated.
  4. Spread diced peppers on one side of the empty baking sheet and the chicken mixture on the other side.
  5. Place both baking sheets in the oven (place the tortillas on a rack next to or UNDER the chicken, so the tortillas can crisp without the steam from the chicken).
  6. Cook for 15 minutes, checking the tortillas at the ten minute mark. Tortillas are done when they are crisp like a taco shell.
  7. To serve, top each tostada with shredded lettuce, chicken, roasted peppers, pico de gallo, cheese, and any other toppings you desire.

Notes

Chipotle adobo sauce is a spicy, smoky flavorful sauce. A little bit goes a long way, in terms of heat. If you like spicy, use some of the peppers, otherwise stick to just using the sauce.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 76mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 19g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 25, 2020

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