Sheet Pan Enchiladas Recipe
Skip the rolling and make these super easy Sheet Pan Enchiladas that are packed with flavor for dinner tonight!
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.
Nutrition
Calories: 708kcal | Carbohydrates: 39g | Protein: 59g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 174mg | Sodium: 1557mg | Potassium: 767mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1282IU | Vitamin C: 8mg | Calcium: 604mg | Iron: 5mg
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