Sheet pan enchiladas are а neat twist on classic Mеxican enchiladas They let you enjoy all the bold flavors and soft textures , but with less fuss . You just layer tortillas , fillings and sauce on one pаn , then bake . It's way faster and cleanup is easier , making it great for busy nights with fam or when friends drop by .
In real Mеxican coоking enchiladas are often saved for big meals . They show how to stack flavors in tortillas with fillings , roll them up , then drown in sauce . The sheet pan style brings the same taste but more simple . You save time and dishes , so you can just dig in and chat . With this method you still taste that warm Mexican spirit but without the usual work .
What Are Sheet Pan Enchiladas?
Normally enchiladas need you to fill each tortilla with meat, cheese or veggies , roll it up and pour sauce on top . With sheet pan enchiladas you skip the rolling part . You just layer everything in one big baking pan, pour sauce and cheese and pop it in the oven .
This is super easy , plus it's fun to share . You don't have to worry about each tortilla falling apart . Just cut into squares and serve .
Enchiladas go way back to the Aztecs and Maya . They used corn tortillas to wrap fish or meat . Over time people added spices, cheese and new sauces . Today enchiladas are a big part of Mexican food , with tons of versions .
Why Choose Sheet Pan Enchiladas?
There are lots of reasons to pick sheet pan enchiladas . First , you save a bunch of time . Skipping the rolling means you can finish faster . This is clutch when you get home late .
Second , cleanup is easy . Only one pan to wash . No extra bowls or baking dishes . So after you eat, you don't spend the night scrubbing pots .
Third , you can mix it up . Use chicken, beef, beans or all veggies . Add different cheeses or sauces . It's great if someone doesn't like meat or if you have leftovers to use .
Key Ingredients for Sheet Pan Enchiladas
To make tasty sheet pan enchiladas , gather these basics :
Essential Ingredients
- Tortillas: Use flour or corn . Flour are softer , corn have more flavor .
- Protein options: Shredded chicken, ground beef or black beans if you want no meat .
- Cheese: A mix like Oaxaca, Monterey Jack or cheddar is best .
- Enchilada sauce: Store bought is quick , or make your own if you have time .
Optional Ingredients
- Veggies: Bell peppers, corn, zucchini make it colorful .
- Toppings: Sour cream, avocado or cilantro add freshness .
- Spices: Cumin, chili powder up the flavor .
Preparing Your Kitchen
Before you start , make sure you have:
Essential Kitchen Tools
- Sheet pan: A big rimmed pan for baking .
- Parchment paper: Helps stop sticking and cuts down on cleaning .
- Mixing bowls: For mixing filling and sauce .
- Knife and cutting board: For chopping veggies and meat .
Chop all veggies, shred cheese and cook meat first . Then you can move fast when it's time to build the dish .
Detailed Recipe for Sheet Pan Enchiladas
Ingredients
- 8 corn or flour tortillas
- 2 cups shredded chicken (or your protein )
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups enchilada sauce
- 2 cups shredded cheese
- Optional toppings: sour cream, avocado, cilantro
Directions
- Preheat oven: To 375°F (190°C) .
- Make filling: In a bowl, mix chicken, beans, corn and half the sauce .
- Assemble: Spread some sauce on pan , lay out tortillas and top with filling . You can fold or leave flat .
- Add sauce: Pour the rest of sauce over the top so everything's coated .
- Top with cheese: Sprinkle cheese all over .
- Bake: Cook for 25–30 minutes until cheese is melted and bubbly .
- Serve: Let it sit for a few min, then cut and finish with toppings .
Tips and Advice
- Storing leftovers: Keep in airtight container in fridge up to 3 days .
- Freezing: Build but don't bake . Freeze covered, bake from frozen with extra time .
- Serving: Go with Mexican rice, beans or a simple salad on the side .
sheet pan enchiladas
Equipment
- 1 large mixing bowl
- 1 sheet pan (18 x 13 inches)
- 1 oven
- 1 cooking spray or parchment paper
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 knife and cutting board
Ingredients
- 12 count corn tortillas
- 2 cups cooked shredded chicken or black beans for a vegetarian option
- 1 can (15 ounces) black beans rinsed and drained
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup diced bell peppers mixed colors
- 1 small onion diced
- 2 cups enchilada sauce red or green
- 2 cups shredded cheese cheddar or Mexican blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste n/a salt and pepper
- n/a n/a fresh cilantro for garnish, optional
- n/a n/a sour cream for serving, optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the sheet pan with cooking spray or line it with parchment paper.
- In a large mixing bowl, combine the shredded chicken (or black beans), black beans, corn, diced bell peppers, onion, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.
- Spread a thin layer of enchilada sauce evenly on the bottom of the sheet pan.
- Lay out 6 corn tortillas on one half of the sheet pan, slightly overlapping them.
- Spoon half of the chicken (or bean) mixture over the tortillas, then pour a third of the enchilada sauce on top. Sprinkle with 1 cup of shredded cheese.
- Lay out the remaining 6 corn tortillas over the filling, repeating the layering with the remaining chicken (or bean) mixture, another third of the enchilada sauce, and sprinkle the rest of the cheese on top.
- Pour the remaining enchilada sauce over the top layer of tortillas and sprinkle any additional cheese if desired.
- Cover the sheet pan with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.
- Cut into squares and serve warm with sour cream on the side.
