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Ingredients for No-Roll Sheet Pan Chicken Enchiladas

No-Roll Sheet Pan Chicken Enchiladas

This no-roll sheet pan chicken enchiladas is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

2 cups shredded cooked chicken

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

1 cup corn (fresh, frozen, or canned)

1 can (10 oz) enchilada sauce (red or green)

8 small corn tortillas, cut into strips

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Diced avocado (for serving)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, 1/2 cup of the enchilada sauce, cumin, smoked paprika, salt, and pepper. Mix well to combine.

      Arrange the Tortilla Strips: In a large sheet pan, toss the tortilla strips with olive oil, ensuring they are well-coated. Spread them evenly across the pan.

        Add the Filling: Pour the chicken and bean mixture over the tortilla strips, spreading it out evenly.

          Top with Sauce and Cheese: Drizzle the remaining enchilada sauce over the chicken mixture, and then sprinkle the shredded cheese on top.

            Bake: Place the sheet pan in the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are crispy.

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

                Serve: Cut into portions and serve warm, with dollops of sour cream on the side if desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6