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sheet pan enchiladas

This Sheet Pan Enchiladas recipe offers a convenient and delicious twist on traditional enchiladas. It's a one-pan dish that combines layers of tortillas, filling, and sauce, baked to perfection for a satisfying meal that serves the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

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.

Notes

You can customize the filling based on your preferences, using vegetables, different types of cheese, or various proteins.
Feel free to make this a vegetarian dish by omitting the chicken and doubling the beans and corn.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for optimal texture.