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sheet pan enchiladas

sheet pan enchiladas

Sheet pan enchiladas simplify traditional enchilada preparation by allowing you to layer tortillas, fillings, and sauce in a single pan. This technique saves time and maximizes flavor with a cheesy, hearty meal perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large sheet pan 18x13 inches
  • 1 mixing bowl
  • 1 saucepan
  • 1 whisk
  • 1 wooden spoon or spatula
  • 1 aluminum foil

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
  • ½ cup chopped fresh cilantro for garnish
  • to taste salt
  • to taste pepper

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, garlic powder, olive oil, salt, and pepper. Mix until well combined.
  • Spread a thin layer of enchilada sauce on the bottom of the sheet pan to prevent sticking.
  • Take a tortilla and place a generous amount of the chicken mixture in the center. Roll it up tightly and place seam-side down on the sheet pan. Repeat this with all the tortillas, fitting them snugly side by side.
  • Once all the filled tortillas are in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle with shredded cheese.
  • Cover the pan with aluminum foil and bake in the preheated oven for 15 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven, and let it cool for a few minutes before garnishing with fresh cilantro.
  • Serve hot and enjoy!

Notes

You can customize the filling by adding sautéed vegetables, chorizo, or using different beans.
For a vegetarian version, substitute the chicken with additional beans or vegetables.
Ensure the tortillas are warmed slightly in the microwave before rolling to prevent breaking.