Description
A quick and easy way to enjoy classic chicken enchiladas without the hassle of rolling. This sheet pan meal is packed with flavor and simplicity.
Ingredients
Scale
- 2 cups shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (like cheddar or Monterey Jack)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Corn or flour tortillas
- Optional toppings: sour cream, cilantro, avocado
Instructions
- Preheat the oven to 375°F (190°C).
- Spread a layer of enchilada sauce on the bottom of a sheet pan.
- Layer the corn or flour tortillas over the sauce.
- Add half of the shredded chicken on top of the tortillas, then sprinkle with a layer of cheese, chili powder, and cumin.
- Repeat the layers with the remaining tortillas, chicken, cheese, and sauce.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Remove from oven and add optional toppings, then serve warm.
Notes
Ensure the sauce is on the base to prevent tortillas from sticking. Overlap tortillas slightly for even flavor distribution.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg