Sheet-Pan Chicken Enchiladas (25 Minutes)
Alright, picture this: you walk in after a long day, the last thing you want is to wrestle with a dozen pots and pans. Enter the magical world of sheet-pan chicken enchiladas—yes, you read that right! It’s like your favorite cozy Mexican dinner got a turbocharged, lazy-weeknight makeover. Everything bakes together in one pan, the cheese bubbles just right, and that rich, spicy aroma starts doing its happy dance through your kitchen in less than half an hour. Trust me, this recipe is my go-to when I want comfort but zero fuss. Plus, cleanup? A breeze. Let me show you how to get this delicious dinner on the table fast, with all those classic enchilada flavors packed into every bite.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 (10 oz) can red enchilada sauce
- 1 cup shredded Mexican blend cheese
- 4 large flour tortillas
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (frozen or canned)
- 1/4 cup chopped green onions
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Sauce / Garnish:
- 1/4 cup sour cream (optional, for serving)
- Fresh cilantro, chopped (optional garnish)
- 1 lime, cut into wedges (optional)
How I Make It
Step 1:
Preheat your oven to 400°F. In a large bowl, toss together the shredded chicken, black beans, corn, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir in about half of the enchilada sauce until everything looks nice and evenly coated.
Step 2:
Lay your tortillas flat on a clean surface. Spoon the chicken mixture evenly down the center of each tortilla, then roll them up tightly. Place each rolled tortilla seam-side down on a large rimmed sheet pan, snug but not squished.
Step 3:
Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it gently to cover. Then sprinkle the shredded cheese liberally on top—don’t be shy here; that melty cheese is the best part!
Step 4:
Pop the sheet pan into the oven for about 15 minutes, or until the cheese is bubbly and just starting to brown. You’ll want that gorgeous golden color and those crispy edges forming for extra texture.
Step 5:
Remove from the oven carefully (the cheese will be hot and gooey!). Let it rest for a couple of minutes before serving—this helps everything set slightly so it’s easier to slice and serve.
Step 6:
Top with chopped green onions, fresh cilantro, and a dollop of sour cream if you like. Don’t forget a squeeze of fresh lime juice for that bright pop of flavor that cuts through the richness.
Variations & Tips
- Swap the chicken for ground beef or turkey for a different spin.
- Add diced jalapeños to the filling for some heat.
- Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
- Mix in some sautéed bell peppers or onions for extra veggies.
- If you don’t have enchilada sauce, a mix of tomato sauce plus chili powder and cumin works in a pinch.
- For a cheesier top, mix shredded mozzarella with the Mexican cheese blend.
How I Like to Serve It
This dish is perfect with a side of Spanish rice or a simple green salad tossed with lime vinaigrette. I love serving it for quick weeknight dinners or casual weekend get-togethers with friends. When you want something cozy but still vibrant and fresh, these sheet-pan enchiladas hit that sweet spot every time.
Notes
- Store leftovers covered in the fridge for up to 3 days; reheat in a 350°F oven to keep the texture.
- Use pre-cooked chicken to save even more time or swap for canned chicken in a pinch.
Closing: Once you try making enchiladas on a sheet pan, you’ll wonder why you ever bothered with anything else—quick, tasty, and total crowd-pleaser every single time.