Name: sheet pan enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 pieces corn tortillas; 2 cups shredded cooked chicken; 1 cup black beans (drained and rinsed); 1 cup corn kernels (fresh or frozen); 2 cups red enchilada sauce (homemade or store-bought); 2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 tablespoon olive oil; 1/2 cup chopped fresh cilantro (for garnish); to taste salt; to taste pepper

Last weekend I tried making sheet pan enchiladas and it was kind of a lifesaver on a busy night. All the yummy flavors of enchiladas get thrown in one pan so it’s way less messy than rolling each one. You layer stuff, bake it and boom — dinner’s ready with almost zero cleanup. If you’re someone who hates washing dishes or you just don’t have time after work, this recipe might be what you need.

What Are Sheet Pan Enchiladas?

Sheet pan enchiladas is basically a shortcut for the usual rolled enchiladas you see in Mexican restaurants. Normally you fill corn tortillas with meat, cheese, veggies and roll them up, then cover them in sauce. Those started back when the Aztecs used tortillas as a base for all sorts of fillings.

With sheet pan enchiladas you skip the rolling: you just layer the tortillas and filling in a single pan, pour sauce on top, add cheese, and bake. It looks nice when it comes out and everyone can just scoop what they want. Plus it bakes more even since everything cooks together. Compared to the old way it’s way faster and means less dishes.

Ingredients for Sheet Pan Enchiladas

Here’s what you’ll need to make a tasty pan of enchiladas:

Corn or flour tortillas: Your choice, both work fine but corn gives a more classic taste.
Protein: Shredded chicken, ground beef or you can try beans or lentils for a veg option.
Beans: Black beans or pinto beans, drained. They add protein and texture.
Cheese: Cheddar, Monterey Jack or a mix. You want plenty so it gets all gooey.
Sauce: Red, green or store-bought enchilada sauce. Pick your favorite or mix them up.

Using fresh ingredients will make a big difference. Good tortillas, tasty sauce and fresh cheese = happy tummies.

Detailed Recipe for Sheet Pan Enchiladas

Ingredients

10–12 corn or flour tortillas
2 cups cooked protein (chicken, beef or lentils)
1 can (15 oz) black beans, drained
2 cups enchilada sauce (homemade or store-bought)
2 cups shredded cheese (cheddar, Monterey Jack)
1 diced onion
Optional toppings: sour cream, cilantro, avocado, radishes

Directions

Preheat oven to about 375°F (190°C).
In a bowl mix your cooked protein, beans, onions and half the cheese together.
Spread a little sauce on the bottom of a large sheet pan.
Lay out your tortillas and add the filling in the middle of each one. Roll them up and place with seam side down in the pan.
Pour the rest of the sauce over the rolled tortillas, then sprinkle the remaining cheese on top.
Bake for 20–25 minutes or until the cheese is golden and bubbly.
Let cool a bit then serve with your choice of toppings.

Cooking Tips and Variations

If you want a vegetarian version, swap the meat for sautéed peppers, corn or mushrooms. For gluten-free just use corn tortillas. Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F (175°C) till warm or zap in the microwave if you’re in a hurry.

Benefits of Sheet Pan Enchiladas

They save so much time since you only use one pan, no more rolling endless tortillas. You can also change up the fillings however you like — chorizo, veggie, spicy or mild. It’s great for meal prep too, cause you can make a big batch and freeze portions for later. Plus you get protein, carbs and veggies all in one dish.

Common Mistakes and How to Avoid Them

Not enough sauce: Make sure you have sauce under and over the tortillas so they don’t get dry.
Pan too crowded: Leave a little space so heat circulates, otherwise they’ll steam not bake.
Too little cheese: Don’t skimp on cheese, that’s half the fun.
Rolling too loose: Roll tight or they’ll unroll when baking.

Pairing Ideas

Mexican rice: Fluffy rice seasoned with tomato and spices.
Beans: Refried or black beans are both good sides.
Salad: A lime vinaigrette salad adds freshness.

To drink you could try horchata, margaritas or even a soda.

FAQs

What can I use instead of tortillas for a healthier option?

You could use big lettuce leaves or thin zucchini slices as your wrap.

Can I make sheet pan enchiladas ahead of time?

Yes, assemble it a day before and keep in the fridge, then bake it when you need it—just add a few extra minutes to cook time.

How do I adjust the spice level in the sauce?

Add chopped jalapeños, chili powder or hot sauce but start small and taste as you go.

Can I freeze leftovers?

For sure, cool completely then wrap well or use an airtight container. Thaw overnight in the fridge before reheating.

Conclusion

Sheet pan enchiladas are a super convenient way to get all the Mexican flavors without a ton of work. Follow this guide and you’ll have a crowd pleasing dinner that’s easy to make, easy to clean up, and totally customizable. Give it a try and see how simple weeknight cooking can be!