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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Dish
Cuisine: Mexican
Keyword: mexican chicken, sheet pan dinner, tostadas
Preheat oven to 400 degrees F. Line 2 baking sheets with foil and spray with cooking spray.
Place tortillas on one of the baking sheets and spray the tops with cooking spray. Set aside.
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.
Spread diced peppers on one side of the empty baking sheet and the chicken mixture on the other side.
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).
Cook for 15 minutes, checking the tortillas at the ten minute mark. Tortillas are done when they are crisp like a taco shell.
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.