There’s something wonderfully comforting about the idea of enchiladas—layers of flavor packed into warm tortillas, oozing with cheese and spices. But let’s be honest, the rolling and assembling can be a bit of a hassle, especially after a long day. That’s where my No-Roll Sheet Pan Chicken Enchiladas come to the rescue!
With all the deliciousness of traditional enchiladas, this dish eliminates the tedious rolling process and allows you to enjoy a comforting meal without the stress. Imagine the aroma of spices wafting through your kitchen as this colorful dish bakes to perfection.
Whether you’re cooking for a hungry family or hosting a gathering, this recipe is the perfect solution for enjoying homemade goodness with minimal effort. Trust me, once you try this easy and satisfying meal, it’ll become a staple in your cooking rotation! So grab your ingredients and let’s dive into the cozy world of sheet pan enchiladas—your taste buds will thank you!
Why You'll Love This No-Roll Sheet Pan Chicken Enchiladas
- This recipe is incredibly easy to prepare, saving you time and effort in the kitchen.
- The bold flavors of spices and cheesy goodness come together to create a dish that everyone will rave about.
- It’s versatile enough to customize with your favorite ingredients or toppings, ensuring there’s something for everyone.
- The visual appeal of the vibrant colors and layers will have your guests impressed before they even take a bite.
No-Roll Sheet Pan Chicken Enchiladas Ingredients
Get ready for a delicious twist on traditional enchiladas with these simple ingredients!
For the Enchilada Base
- Corn tortillas – these bring a delightful texture and authentic flavor to your dish.
- Enchilada sauce – a must-have for that rich and spicy taste; use store-bought or homemade for best results.
- Shredded chicken – opt for rotisserie chicken for a quick and tasty option.
For the Cheesiness
- Shredded cheese – use a combination of cheeses like cheddar and Monterey Jack for a perfect melt.
For the Fresh Touch
- Green onions – they add freshness and a mild onion flavor that brightens up the dish.
- Jalapeño pepper – deseeded for a gentle kick, or keep some seeds for extra heat!
For the Seasoning Mix
- Chili powder – offers warmth and depth of flavor to your enchiladas.
- Ground cumin – brings a slightly nutty flavor that enhances the overall taste.
- Smoked paprika – adds a rich, smoky element that makes each bite memorable.
- Garlic powder – a quick way to bring savory goodness.
- Onion powder – rounds out the flavors beautifully.
- Dried oregano – an aromatic herb that elevates the dish.
- Kosher salt and ground black pepper – essential for seasoning to taste.
For Preparation
- Nonstick cooking spray – helps prevent sticking and ensures easy serving.
Gather these ingredients for your No-Roll Sheet Pan Chicken Enchiladas, and let the delicious journey begin!
How to Make No-Roll Sheet Pan Chicken Enchiladas
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Preheat your oven to 190°C (375°F). Lightly coat a large sheet pan with nonstick cooking spray to prevent sticking and ensure easy cleanup.
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Combine shredded chicken, half the enchilada sauce, half the cheese, sliced green onions (saving some for garnish), jalapeño, and all the spices in a bowl. Mix well until fully blended.
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Spread a few spoonfuls of enchilada sauce on the bottom of the prepared sheet pan to create a flavorful base for your layers.
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Layer half of the tortillas over the sauce, then top with half of the chicken mixture and a handful of cheese. Repeat this process with the remaining tortillas, chicken mixture, and sauce for a delightful build-up of flavors.
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Cover the pan with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 minutes, or until the dish is bubbly and golden brown.
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Broil (optional) for 2–3 minutes if you desire a really crispy, golden top that adds extra texture and richness to the enchiladas.
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Garnish with the reserved green onions and extra jalapeño slices if you’d like an extra pop of color and flavor. Slice and serve hot, sharing with loved ones!
Optional: Serve with a dollop of sour cream for a creamy contrast.
Exact quantities are listed in the recipe card below.
No-Roll Sheet Pan Chicken Enchiladas Variations
Feel free to get creative and customize this recipe to suit your tastes and dietary needs!
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Gluten-Free: Substitute corn tortillas with gluten-free tortillas or make a layered enchilada bake using cooked quinoa for a flavorful base.
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Vegetarian: Replace shredded chicken with black beans or lentils mixed with sautéed bell peppers for a delicious plant-based option.
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Spicy Kick: Add extra jalapeños or a few dashes of your favorite hot sauce to the chicken mixture for additional heat that enchilada lovers crave.
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Creamy Twist: Mix in a cup of cream cheese or sour cream into the chicken mixture, creating a creamy and rich filling that adds a delightful texture.
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Cheese Lover’s Delight: Use a blend of your favorite cheeses, such as pepper jack or mozzarella, for extra flavor and that ooey-gooey pull when they come out of the oven.
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Mexican Flair: Toss in a handful of chopped cilantro and diced avocado as a garnish for a fresh taste that brightens the dish.
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Taco-Inspired: Stir in taco seasoning instead of the spices listed for a zesty variation that resonates with taco enthusiasts.
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Loaded Toppings: Finish with a layer of crushed tortilla chips before adding the last sprinkle of cheese, giving your enchiladas an irresistible crunchy texture on top.
What to Serve with No-Roll Sheet Pan Chicken Enchiladas?
Looking to elevate your meal experience with perfect pairings? Here are some delightful options that complement those cheesy, spicy enchiladas beautifully.
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Cilantro Lime Rice: A light and zesty accompaniment that balances the richness of enchiladas with its refreshing flavor.
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Refried Beans: Creamy and hearty, these beans add a satisfying texture and flavor that enhances each bite of the chicken enchiladas.
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Mexican Street Corn Salad: Sweet corn, zesty lime, and crumbled cheese create a fresh and vibrant side that contrasts beautifully with the savory enchiladas.
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Pico de Gallo: This fresh salsa adds a burst of color and flavor, providing a crunchy texture and vibrant taste that brightens the dish.
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Guacamole: Creamy, avocado goodness adds a smooth, rich element that pairs perfectly with the spicy and cheesy flavors of the enchiladas.
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Chips and Salsa: The crunch of tortilla chips with fresh salsa makes for a fun appetizer, inviting everyone to dive right into the meal.
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Spicy Margarita: Complement the dish with a refreshing cocktail that echoes the bold flavors of your enchiladas and provides a delightful contrast.
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Flan: For dessert, this silky Mexican custard is a sweet finish to your meal, bringing a hint of caramel flavor that rounds out the dining experience.
These pairings create a wholesome, vibrant spread that makes your No-Roll Sheet Pan Chicken Enchiladas the star of the table!
How to Store and Freeze No-Roll Sheet Pan Chicken Enchiladas
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to cover the enchiladas tightly to keep them moist and flavorful.
Freezer: Wrap the pan in foil or transfer to a freezer-safe container. They can be frozen for up to 3 months. Just make sure to label and date for easy reference!
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat in the oven at 190°C (375°F) for about 20 minutes, or until warmed through. You can also add a splash of enchilada sauce to keep them moist during reheating.
Note: For best results, avoid freezing with toppings like fresh green onions or extra cheese; these are best added after reheating.
Make Ahead Options
These No-Roll Sheet Pan Chicken Enchiladas are perfect for busy weeknights, allowing you to enjoy homemade comfort food with minimal effort! To prep ahead, you can assemble the entire dish up to 24 hours in advance. Simply follow the recipe instructions, then cover the pan tightly with foil and refrigerate. This method helps the flavors meld beautifully. When you’re ready to cook, remove it from the fridge, allow it to come to room temperature for about 30 minutes, and then bake as directed, adding an extra 5-10 minutes to the baking time to ensure it’s heated through. By meal prepping, you’ll save valuable time while still serving a delicious, comforting meal!
Chef's Helpful Tips
- When making No-Roll Sheet Pan Chicken Enchiladas, be sure to shred your chicken finely to allow for better distribution of flavor throughout the dish.
- One common mistake is to skimp on the enchilada sauce; use a generous amount on each layer to keep the tortillas moist and flavorful.
- Don’t rush the mixing process for the chicken filling; thorough mixing ensures an even blend of spices and ingredients for optimal taste.
- Lastly, keep an eye on the cheese during the final baking stage; broil for a couple of minutes at the end to achieve that perfect golden crust without overcooking your enchiladas.
No-Roll Sheet Pan Chicken Enchiladas Recipe FAQs
How do I choose the right corn tortillas?
Absolutely! When selecting corn tortillas for your No-Roll Sheet Pan Chicken Enchiladas, look for ones that are pliable and without dark spots. You want tortillas that are fresh to ensure they hold up during baking and don’t become too brittle. If they feel a bit stiff, consider warming them slightly in a pan for a few seconds on each side before layering.
What is the best way to store leftovers?
Very simple! Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. It’s crucial to cover the dish tightly to maintain moisture and flavor after baking. If you’re not planning to eat them within that timeframe, consider freezing them instead.
Can I freeze No-Roll Sheet Pan Chicken Enchiladas?
Yes, you can! To freeze, first allow the enchiladas to cool to room temperature. Wrap the pan tightly in foil or transfer to a freezer-safe container, labeling it with the date. They will keep well for up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw overnight in the fridge, and then reheat in a preheated oven at 190°C (375°F) for about 20 minutes until warmed through.
What should I do if the enchiladas become too dry?
If you find your enchiladas are dry after baking, no worries! One simple solution is to add a splash of enchilada sauce before reheating. This will help to rehydrate the tortillas and infuse them with flavor. Additionally, ensure you’re generous with the sauce layers when initially preparing them, as it keeps everything moist as they bake.
Are there any dietary considerations I should be aware of?
Absolutely! If preparing for friends or family, consider those with dietary restrictions; this recipe can easily be adapted for gluten-free diets by using gluten-free tortillas. Also, if someone has a spicy food allergy, feel free to omit the jalapeño. Always be sure to read ingredient labels, especially with pre-packaged items like enchilada sauce, which may contain allergens.
How can I make these enchiladas vegetarian?
I often make a vegetarian version by substituting the shredded chicken with hearty vegetables like black beans, bell peppers, and zucchini. Simply sauté the veggies until tender, then mix with your enchilada sauce and cheese as you would with chicken. This way, everyone gets a delicious, wholesome meal!
No-Roll Sheet Pan Chicken Enchiladas
Ingredients
- 12 pieces corn tortillas
- 2 cups enchilada sauce store-bought or homemade
- 3 cups shredded chicken use rotisserie chicken for convenience
- 2 cups shredded cheese cheddar and Monterey Jack blend
- 1 cup green onions sliced, reserve some for garnish
- 1 piece jalapeño pepper deseeded
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- to taste kosher salt
- to taste ground black pepper
- 1 tablespoon nonstick cooking spray for coating the pan
Method
- Preheat your oven to 190°C (375°F). Lightly coat a large sheet pan with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Combine shredded chicken, half the enchilada sauce, half the cheese, sliced green onions (saving some for garnish), jalapeño, and all the spices in a bowl. Mix well until fully blended.
- Spread a few spoonfuls of enchilada sauce on the bottom of the prepared sheet pan to create a flavorful base for your layers.
- Layer half of the tortillas over the sauce, then top with half of the chicken mixture and a handful of cheese. Repeat this process with the remaining tortillas, chicken mixture, and sauce.
- Cover the pan with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 minutes, or until bubbly and golden brown.
- Broil for 2–3 minutes if you desire a crispy, golden top.
- Garnish with reserved green onions and jalapeño slices, slice, and serve hot.
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