Go Back
In the fast-paced world of modern cooking, sheet pan meals have emerged as a go-to solution for busy families and home cooks alike. These meals combine convenience and flavor, allowing you to create delicious, wholesome dishes with minimal prep and cleanup. One standout option in this culinary trend is the No-Roll Sheet Pan Chicken Enchiladas. This dish simplifies the traditional enchilada preparation while still delivering all the bold and comforting flavors we love.

No-Roll Sheet Pan Chicken Enchiladas

Transform your family-friendly lunch with this one-pan No-Roll Sheet Pan Chicken Enchiladas recipe. It offers a delightful blend of shredded chicken, beans, and spices, all baked to perfection for a hearty meal that requires minimal cleanup. Perfect for busy weeknights, this dish is sure to please everyone at the table! FamilyFriendlyLunch OnePanLunchRecipe SheetPanMeals EasyDinner ChickenEnchiladas QuickMeals Afterka
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs cooked shredded chicken (rotisserie chicken works great)

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) enchilada sauce (red or green, according to preference)

10-12 corn tortillas

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (cheddar, Monterey jack or Mexican blend)

1 large onion, diced

1 bell pepper, diced (any color)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream and avocado slices (for serving)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet over medium heat, add a splash of oil. Sauté the diced onion and bell pepper until softened, about 5-7 minutes, then add the minced garlic. Cook for an additional minute until fragrant.

      Mix Filling: In a large bowl, combine the shredded chicken, sautéed vegetables, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Season with salt and pepper to taste. Mix well until everything is evenly coated.

        Prepare Tortillas: Take the corn tortillas and cut them in half. Lay the tortilla halves on the bottom of a greased sheet pan, slightly overlapping to cover the base nicely.

          Layer Ingredients: Evenly spread the chicken filling mixture over the tortilla base. Pour the remaining enchilada sauce over the top, ensuring to cover all the filling. Finish by sprinkling the shredded cheese evenly on top.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

              Garnish: Remove from the oven and let it cool for a couple of minutes. Garnish with fresh chopped cilantro before serving.

                Serve: Slice into portions and serve warm with a dollop of sour cream and slices of avocado on the side.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6