Sheet Pan Chicken Enchiladas

There’s a little magic that happens when you figure out how to get a comfort food favorite on the table without dirtying half your kitchen in the process. That’s exactly what this recipe achieves.

I love enchiladas. Like, crave them on a Tuesday night with no time to spare kind of love.

However …

Between rolling each one individually and juggling a casserole dish, skillet, and sauce pot… traditional enchiladas can feel a little ambitious after a long day.

That’s where these sheet pan chicken enchiladas come in. It packs all the flavor and goodness of classic enchiladas and gives them a simplified, weeknight-ready makeover.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie or leftovers work great)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn (or canned, drained)
• 2 cups shredded cheese (Mexican blend, cheddar, or whatever’s in the fridge)
• 1 can (10 oz) enchilada sauce (or homemade if you’ve got it)
• 8–10 small flour or corn tortillas
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• Cooking spray or a drizzle of oil for the pan

Optional Toppings:

• Sour cream or Greek yogurt
• Diced avocado or guacamole
• Fresh cilantro
• Sliced green onions
• Pickled jalapeños
• Extra salsa or lime wedges

Instructions:

1. Preheat your oven to 400°F (204°C). Lightly grease a rimmed sheet pan with oil or cooking spray.
2. In a large bowl, combine the shredded chicken, black beans, corn, half the cheese, chili powder, cumin, garlic powder, and a few tablespoons of enchilada sauce. Stir everything until well coated and seasoned.
3. Soften the tortillas slightly to make rolling easier—wrap them in a damp paper towel and microwave for 20–30 seconds.
4. Assemble the enchiladas: Spoon 2–3 tablespoons of the filling into each tortilla, roll it up, and place seam-side down on the sheet pan. Nestle them in tight so they stay rolled while baking.
5. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese.
6. Bake for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
7. Remove from the oven and let sit for 5 minutes. Top with your favorite toppings and serve warm.

Make-Ahead & Freezer Tips

• Use what you have: Leftover turkey, pork, or even cooked ground beef can swap in for the chicken.
• Freeze before baking: Assemble the enchiladas on a freezer-safe tray, cover tightly, and freeze. When ready to cook, bake straight from frozen, adding 10–15 minutes to the cook time.
• Double it: Make one pan for now and one for later. You’ll thank yourself on a busy night.

Print