Description

All the saucy, cheesy comfort you crave in a pan of enchiladas—without rolling a single tortilla!

These No-Roll Sheet Pan Chicken Enchiladas are layered with juicy shredded chicken, melty cheese, green onions, jalapeños, and pantry spices, and can be prepped in the time it takes for the oven to preheat.

Bake until golden and gooey for a weeknight and freezer-friendly dinner that’s easy to customize with your favorite enchilada sauces and fillings.

Ingredients

Scale

12 corn tortillas
16 ounces enchilada sauce of choice (approx. 2 cups), divided (I’m obsessed with Siete!)
16 ounces shredded chicken (approx. 3 cups)
16 ounces shredded cheese (approx. 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 each: ground cumin, smoked paprika
1 teaspoon each: garlic powder, onion powder, dried oregano
kosher salt and ground black pepper, to season
nonstick cooking spray

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Instructions

Prep: Preheat the oven to 375 degrees F, ensuring a rack is in the center position. Wrap the tortillas in damp paper towel and microwave for 30 seconds – 1 minute, until warm and pliable. Set aside for enchiladas assembly.
Prep the chicken filling: In a large bowl, combine the chicken, half of the cheese (2 cups), and all of the green onions, jalapeno, and spices (chili powder – dried oregano). Season with 1 teaspoon kosher salt and ground black pepper to taste. Toss to combine well.
Assembly: Lightly coat a rimmed quarter sheet pan with nonstick spray, then layer the enchiladas as follows:
- Layer 1: Spread ⅓ of the enchilada sauce over the bottom of the sheet pan. Arrange half of the tortillas over top, flipping to coat each side with sauce—the tortillas should cover the bottom of the sheet pan, so it’s okay if they overlap and fold up along the edges.
- Layer 2: Spread the chicken mixture over the tortillas. Spread ⅓ of the enchilada sauce over top.
- Layer 3: Top with the remaining tortillas, using a spatula to tuck in any loose sides along the edges. Spread the remaining enchilada sauce over top, then sprinkle the remaining cheese.
Bake: Spritz a large piece of aluminum foil with nonstick spray and cover the pan loosely. Bake for 30 minutes, until heated through. Remove the foil and bake uncovered for 5-10 minutes longer, until the cheese is melty and golden.
Slice and serve: Slice the sheet pan enchiladas into 6-8 pieces. Serve immediately with finely chopped fresh cilantro and a drizzle of Mexican crema or sour cream. Enjoy!

Notes

Serving Suggestions: For a complete spread, add my Go-To Fresh Tomato Salsa, Guac Cart Guacamole, and 15-Minute Charred Sweet Corn Salsa to the menu. For a crunchy and fresh veggie side dish, you can’t beat my Street Corn Slaw.

Storage and Freezing:

Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave until heated through.
Freezing: Let the enchiladas cool completely, then slice into individual portions. Wrap each piece tightly in foil or plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months. To reheat, unwrap and microwave from frozen until hot, or thaw overnight in the fridge and warm in a 350°F oven for 15-20 minutes, until heated through.