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–+ servings
Sheet Pan Enchiladas

Sheet Pan Enchiladas

Melisha Kreppein
Sheet Pan Enchiladas deliver all the cheesy, saucy goodness of classic enchiladas without the fussy assembly process. Try this fast no‑roll toss & bake method, and you’ll get crispy edges, melty cheese, and dinner for a crowd with minimal cleanup.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 606 kcal

Equipment

Ingredients
  

  • 12 corn tortillas cut into wedges
  • 1 lb lean ground beef
  • 1 pkt taco seasoning
  • 10 oz can red enchilada sauce
  • 2 cups queso quesadilla shredded cheese
  • 4 oz green chilies

Instructions
 

  • Preheat oven to 375 degrees F. Spray a sheet pan with nonstick cooking spray.
  • Brown ground beef in a skillet and drain any excess grease. Add taco seasoning and 1/3 cup of water. Stir and cook over medium heat until well combined. Set aside.
  • Cut tortillas into wedges (like making chips) or into strips.
  • In a bowl, combine tortilla wedges, warm taco meat filling, red enchilada sauce, green chilies, and 1 cup of the shredded cheese. Stir until everything is well coated but not soupy.
  • Spread mixture evenly on prepared sheet pan. It should be mostly a single layer. Top with the remaining shredded cheese.
  • Bake 20-25 minutes, then broil 1-2 minutes to finish with a golden brown top.

Notes

Fillings & Variations (Mix‑and‑Match)

Proteins

  • Rotisserie chicken with verde + Jack.
  • Seasoned ground beef with roja + Cheddar/Jack.
  • Shredded beef or pork with chipotle crema.
  • Black bean + corn + peppers for vegetarian.

Veggie Boosters

  • Corn
  • Poblanos
  • Zucchini
  • Onions
  • Mushrooms
  • Spinach
  • Bell peppers
  • Spinach

Flavor Twists

  • Enchiladas Suizas: Salsa verde + splash of cream + Jack.
  • Chipotle Chicken: Chipotle in adobo + red sauce + Oaxaca.
  • Street‑Corn Style: Corn + cotija + lime + Tajín for garnish.

Lighter Options

  • Use part‑skim cheese, or reduce cheese by half
  • Add extra roasted veggies
  • Finish with a yogurt‑based crema.

Gluten‑Free & Dairy‑Free

  • Choose GF corn tortillas. 
  • Use dairy‑free shreds or skip cheese and finish with a creamy cashew lime sauce.

Nutrition

Calories: 606kcalCarbohydrates: 38gProtein: 48gFat: 30gSaturated Fat: 18gCholesterol: 158mgSodium: 1693mgPotassium: 430mgFiber: 7gSugar: 6gVitamin A: 1036IUVitamin C: 7mgCalcium: 735mgIron: 4mg
Keyword Sheet Pan Enchiladas
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