Description
All the cheesy, saucy goodness of enchiladas without the fuss! These No-Roll Sheet Pan Chicken Enchiladas are layered with tortillas, seasoned chicken, enchilada sauce, and melty cheese for an easy, crowd-pleasing dinner.
Ingredients
Units
Scale
- 12 corn tortillas
- 16 ounces enchilada sauce (about 2 cups), divided
- 16 ounces shredded chicken (about 3 cups)
- 16 ounces shredded cheese (about 4 cups), divided
- 6 green onions, thinly sliced
- 1 jalapeño pepper, deseeded 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 and ground black pepper, to taste
- Nonstick cooking spray
Instructions
- Preheat oven to 190°C (375°F). Lightly coat a large sheet pan with nonstick cooking spray.
- In a bowl, combine shredded chicken, half the enchilada sauce, half the cheese, sliced green onions (reserving some for garnish), jalapeño, and all the spices. Mix well.
- Spread a few spoonfuls of enchilada sauce on the bottom of the sheet pan.
- Layer half of the tortillas over the sauce, then top with half of the chicken mixture and a handful of cheese. Repeat with remaining tortillas, chicken mixture, and sauce.
- Cover with foil and bake for 20 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10 minutes, or until bubbly and golden.
- Optional: Broil for 2–3 minutes for a golden top.
- Garnish with remaining green onions and extra jalapeño slices if desired. Slice and serve hot.
Notes
- Warm tortillas slightly before layering to prevent cracking.
- Use a mix of cheddar and Monterey Jack cheese for the best melt.
- Add corn or black beans for extra texture.
- Let rest 5 minutes before slicing so layers hold together.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg