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No-Roll Sheet Pan Chicken Enchiladas Recipe

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4 from 34 reviews

This No-Roll Sheet Pan Chicken Enchiladas recipe offers a quick and easy way to enjoy cheesy, flavorful enchiladas without the fuss of rolling each tortilla. Layers of seasoned shredded chicken, cheese, and enchilada sauce are assembled in a sheet pan and baked until bubbly and golden, making it perfect for a weeknight dinner or casual gatherings.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Enchiladas

  • 12 corn tortillas
  • 16 ounces enchilada sauce (approximately 2 cups), divided (recommendation: Siete brand)
  • 16 ounces shredded chicken (approximately 3 cups)
  • 16 ounces shredded cheese (approximately 4 cups), divided
  • 6 green onions (white and green parts), thinly sliced
  • 1 jalapeno pepper, deseeded as desired and finely diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Kosher salt, to taste (about 1 teaspoon)
  • Ground black pepper, to taste
  • Nonstick cooking spray

Instructions

  1. Prep the Oven & Tortillas: Preheat your oven to 375°F (190°C) with a rack in the center position. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to 1 minute until they become warm and pliable. Set aside for assembling the enchiladas.
  2. Mix the Chicken Filling: In a large bowl, combine the shredded chicken, half of the shredded cheese (2 cups), sliced green onions, diced jalapeno, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and dried oregano. Season with kosher salt and ground black pepper to taste. Toss everything thoroughly to ensure the spices are well incorporated.
  3. Prepare the Sheet Pan: Lightly coat a rimmed quarter sheet pan with nonstick cooking spray to prevent sticking.
  4. Assemble the First Layer: Place a layer of tortillas on the bottom of the pan. Then, spread the prepared chicken mixture evenly over the tortillas. Pour about one-third of the enchilada sauce over the chicken layer, spreading it gently.
  5. Add the Second Tortilla Layer: Place the remaining tortillas over the chicken and sauce. Use a spatula to tuck in any loose edges along the sides for a neat assembly. Spread the remaining enchilada sauce evenly over the top layer of tortillas.
  6. Top with Cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas for a cheesy finish.
  7. Bake Covered: Spray a large piece of aluminum foil with nonstick spray and loosely cover the sheet pan. Bake in the preheated oven for 30 minutes, allowing the filling to heat through and flavors to meld.
  8. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 5 to 10 minutes until the cheese is melted and golden brown.
  9. Serve: Slice the sheet pan enchiladas into 6 to 8 portions. For best flavor, garnish with finely chopped fresh cilantro and a drizzle of Mexican crema or sour cream. Serve immediately and enjoy!

Notes

  • Using warm tortillas improves pliability and helps prevent cracking during assembly.
  • Feel free to use your favorite enchilada sauce brand or homemade sauce for best flavor.
  • Adjust the jalapeno quantity based on your preferred spice level, and remove seeds to reduce heat.
  • This recipe is customizable with other proteins like beef or veggies for different variations.
  • Make ahead by assembling and refrigerating the enchiladas; bake when ready to serve.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/no-roll-sheet-pan-chicken-enchiladas-recipe/