Quick Look at this Easy Sheet Pan Enchiladas Recipe
- Ready In: 35 minutes!
- Serves: 6
- Main Ingredients: shredded beef, enchilada sauce, tortillas, refried beans, corn, & shredded cheese.
- Dietary Info: gluten-free (check the labels)
- Best For: quick weeknight dinner & using up leftovers
- Why You’ll Love It: These beef sheet pan enchiladas are a viral sensation for a reason! Even though our healthy chicken enchiladas are delicious, the time needed for all of the rolling isn’t great for a busy weeknight. So, skip that part and layer all your favorite filling ingredients on a sheet pan. Plus, I included instructions on how to bring this sheet pan enchiladas hack to a large pan for feeding a crowd!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Cooked, Shredded Beef – such a great way to use up leftovers from a pot roast or swap it out for one pound of browned ground beef (really, any cooked meat could be used here).
- Enchilada Sauce – to keep it simple (plus gluten-free), pick-up a jar of Siete enchilada sauce. Or, if you have the time, my homemade red enchilada sauce is incredible!
- Shredded Cheese – highly recommend freshly shredded colby jack cheese, but feel free to swap for another cheese or dairy-free alternative.
- Fillings – love refried beans, corn, and green chiles! Use those or sub for black beans or any other favorites.
How To Make Sheet Pan Enchiladas
Step 1 – Warm the shredded beef in a skillet with green chiles.
Step 2 – Cover the bottom of the pan in some sauce and coat one layer of tortillas.
Step 3 – Add the refried beans and corn kernels.
Step 4 – Add the shredded beef and the final layers of sauce, cheese and tortillas.
Step 5 – Bake for 15-25 minutes or until perfectly melted.
Step 6 – Cut into squares, add desired toppings, and enjoy!
Best Ways To Serve Sheet Pan Enchiladas
Top each serving of these easy sheet pan enchiladas with some shredded lettuce, sour cream, chopped cilantro, sliced black olives, fresh tomatoes, or any other enchilada toppings that you love! And if you need a delicious side dish, try my easy salsa rice!
Large Sheet Pan Option for a Crowd
This recipe was also tested on a larger, half size sheet pan. The instructions are the same, but to make this version you would use 6 cups meat (we tested it with 1.5 pounds cooked ground beef), 2 cans green chiles, around 20-30 small tortillas, 2 jars enchilada sauce, 1 can refried beans, 1 can of corn, and 5 cups shredded cheese. Perfect for a larger crowd because it makes A LOT – that is why after testing, we opted for a quarter-sheet pan which makes the perfect amount for a weeknight dinner.
Sheet Pan Enchiladas FAQs
Yes, the red sauce can easily be swapped out for either a store-bought green enchilada sauce or my easy green enchilada sauce recipe.
Yes, they can be layered in a pan, covered with plastic wrap or aluminum foil, and stored in the fridge until ready to bake. This can be done a few hours or the night before, but not much more than that.
Yes, they can be warmed in the microwave or popped back in a warm oven until warmed through.
Other Easy Enchilada Recipes You Might Like
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Ingredients
Sheet Pan Enchiladas:
- 4 cups cooked, shredded beef, sub 1 pound ground beef
- 4 ounces diced green chiles
- kosher salt and ground black pepper
- 15 ounces enchilada sauce, or a batch of homemade red enchilada sauce
- 12 6-inch corn tortillas, sub flour tortillas
- 1 cup refried beans
- 1 cup canned corn, drained (sub frozen corn)
- 16 ounces colby jack cheese, shredded
Topping Suggestions:
- lettuce, shredded
- fresh cilantro, chopped
- sour cream, regular or dairy-free sour cream
Instructions
- Prep: Preheat the oven to 350℉.
- Warm Meat Mixture: Bring a large cast iron skillet to a medium-high heat. If you are using a shredded or leftover pre-cooked meat that is cold, add it to the pan to warm through. If you are using raw ground beef, add to the pan and cook, drain grease. Add 4 ounces diced green chiles and season with kosher salt and ground black pepper (as needed) as it warms. Set aside.
- Bottom Layer: On a quarter sheet pan, spread a ½ cup enchilada sauce on the bottom. One at a time coat 6 of the tortillas in the sauce (both sides) and then cover the bottom of the sheet pan with them (they will overlap a bit).
- Layer Fillings: Spread 1 cup refried beans on the tortillas, then sprinkle 1 cup canned corn evenly, and then spread the meat mixture across the pan. Drizzle with a little more enchilada sauce (more will be added on top). Now add 1 – 1½ cups of shredded cheese across the pan. Add another layer of 6 tortillas, then the remaining enchilada sauce, and top it all with the remaining shredded cheese.
- Bake: Move the whole pan to the preheated oven to bake for 15-25 minutes or until warmed through and the cheese is nice and melted.
- Serve: Let cool for a few minutes, cut into squares, and enjoy with your desired toppings!
Notes
- Cooked Meat: you can really use whatever you want for the cooked meat here – we used shredded beef (and it was delicious), but a shredded rotisserie chicken would be super easy, leftover pulled pork – whatever works best for you!
- Slow Cooker Shredded Beef: we made some shredded beef the day before by seasoning a chuck roast with kosher salt and ground black pepper and then we seared it about a 1/2 tablespoon of butter in a cast iron skillet (sear all sides). Transfer to slow cooker. Deglaze the pan with a little beef broth (scrape up all the bits that stuck to the skillet) and transfer that liquid to the slow cooker. Add 1 cup of beef broth. Cover and cook on HIGH for 4-6 hours or on LOW for 6-8 hours. Shred and use!
- Enchilada Sauce: highly recommend taking the extra time to make our homemade red enchilada sauce or buy our favorite store-bought Siete enchilada sauce!
- Larger Sheet Pan Option: this recipe was also tested on a larger, half size sheet pan. The instructions are the same, but to make this version you would use 6 cups meat (we tested it with 1 1/2 pounds cooked ground beef), 2 cans green chiles, around 20-30 tortillas, about 2 jars enchilada sauce, 1 can refried beans, 1 can of corn, and 5 cups shredded cheese. This would be perfect for a larger crowd because it makes A LOT – that is why after testing, we opted for a quarter-sheet pan which makes the perfect amount for a weeknight dinner.
- Nutrition Info was calculated with the slow cooker shredded beef mentioned in these notes.
Bridget says
So much easier than rolling enchiladas. Love this!