No-Roll Sheet Pan Chicken Enchiladas
350kcal
Ingredients
Enchilada Base
- 12 pieces corn tortillas
- 2 cups enchilada sauce store-bought or homemade
- 3 cups shredded chicken use rotisserie chicken for convenience
Cheesiness
- 2 cups shredded cheese cheddar and Monterey Jack blend
Fresh Touch
- 1 cup green onions sliced, reserve some for garnish
- 1 piece jalapeño pepper deseeded
Seasoning Mix
- 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
Preparation
- 1 tablespoon nonstick cooking spray for coating the pan
Method
Preparation Instructions
- 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.
Nutrition
Serving1enchiladaCalories350kcalCarbohydrates40gProtein20gFat15gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol60mgSodium800mgPotassium300mgFiber4gSugar2gVitamin A500IUVitamin C10mgCalcium250mgIron2mg