Sheet pan enchilada dinner

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This is a fabulous and easy way to have a Sheet pan enchilada dinner ready in no time, This Sheet Pan Enchilada Dinner is absolutely delicious, and a wonderful way to serve a great Tex – Mex meal, with hardly any clean up.  You can make chicken, or beef Enchilada’s, all on one sheet pan, with some great side dishes included, and it’s sure to satisfy even the picky eaters. You’ll end up with a great dinner everyone is sure to enjoy.    Make sure you keep this one in your favorites!

 2G0A4556-1024x665 Sheet pan enchilada dinner

What filling to use for Enchilada’s?

If you’ve never made Enchilada’s before, or if you’ve been making them for years, there are a lot of combinations you can use to fill your Tortillas.  It really comes down to personal taste, what’s your favorite filling, or your family or guest’s favorites.  The great thing about making Enchilada’s is that you can make several different kinds to make sure everyone has the filling they prefer.  For instance, you can use Taco meat filling, Shredded Chicken from Grilled Chicken, or Rotisserie, or any other kind you like.  You can even use Chicken tenders sliced into pieces. You can use Shredded Beef from Roast, or Steak.  You can use Pork Roast, or Pork Tenderloins, or Left over Pork Chops.  You can also use Bacon.   And while you decide which meat filling, you’d like, you can add Onions, Salsa, Shredded Cheeses, Pico de Gallo, Guacamole, Re-fried Beans, Black Beans, or any Beans you prefer.  The possibilities are endless, and there’s no wrong or right combination, just your favorites!

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Ingredients you’ll need for this recipe

  • Pulled chicken
  • Tortilla’s
  • Garlic salt
  • Garlic powder
  • Taco seasoning
  • Cumin
  • Brown sugar
  • Salsa
  • Enchilada Sauce
  • Corn
  • Beans
  • Rice
  • Onions
  • Garlic
  • Chicken broth
  • White Cheddar Cheese
  • Green onions
  • Tomato
  • Heavy cream

What brand is best for Tortilla’s?

We prefer Chi Chi’s corn and flour tortillas because of the flavor and texture when baked, they are crispy around the edges but soft inside.

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Do I really need to use chicken? What alternatives are there?

If you have someone who prefers Cheese and Onion for filing, you have both, you can fill with the desired filling.  This would be a great alternative for someone who doesn’t eat meat, and you can add a teaspoonful of Salsa to the filling, if they prefer.  You can also make Bean, Cheese and Onion filling, or just Bean and Cheese, with a little Salsa for flavor.

Did you know?

Tortilla’s date back to 10,000 BC.

Tips for adding flavor or changing it up a little bit

You can use all sorts of delicious fresh ingredients to Garnish your plate, like Sour Cream, Creme Fresh, slices of Avocado’s, chopped Tomatoes, chopped Green Onion, finely chopped Cilantro or Parsley, Salsa, Grilled Bell Peppers, sliced Jalapeno’s, Fresh squeezed Lime Juice, Shredded Cheese, Guacamole, or any other ingredients you prefer. 

 2G0A4561 Sheet pan enchilada dinner

For even more delicious recipes, you may like these:

This Sheet pan enchilada dinner was so good, there was none left at the end of the meal.  It served 5 people, and there was plenty.  The Tortillas come 8 to a package, but if you have 6 or 8 people to feed, then buy 2 packages, and line another small pan with foil, and fill an additional pan with the extra Tortilla’s.

 2G0A4563 Sheet pan enchilada dinner

Here’s how to prepare your Sheet pan enchilada dinner ingredients

Onion: Peel 2 large, sweet onions, and chop them in small to medium pieces.  Add about 2 Tablespoons of Butter to a large Skillet, and when it melts, add the chopped Onion. Saut√© until golden Brown.  Sprinkle with Garlic Salt to taste and add about 1 Tablespoon of Brown Sugar.  Stir well and remove Skillet from heat.  Set aside.

CHICKEN FOR FILLING:
This is really your choice; if you’re in a hurry, or just don’t feel like cooking, you can use pulled Rotisserie Chicken to fill the Enchiladas.  If you have left-over Chicken, you could use that, if it’s grilled, or baked, or you can cook a couple of Chicken Breasts in the Oven, and use fresh baked Chicken, it’s really up to you.  All you need is a couple of cups of Chicken – pulled, or shredded, and the following:

  • 1 large onion – chopped and Sauteed in Butter
  • Garlic Salt – to taste
  • 1/2 teaspoon of Cumin
  • Taco Seasoning – to taste


Mix about 1/3 of the Sauteed Onion with the pulled Chicken.  Sprinkle on a little Garlic Salt, add the Cumin and stir.  Sprinkle on a little Taco Seasoning, and mix well.  Fill the Center of the Tortillas with about a Tablespoonful of the Chicken filling.  Add Shredded Cheese, and roll the Enchilada up like you would roll a Burrito.  Place in the pan.


RICE:

  • 1/2 cup of Chicken Broth
  • 2 heaping Tablespoons of Sauteed Onion
  • Garlic Salt – to taste
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Minced Garlic
  • 1 heaping Tablespoon of Salsa
  • 1 teaspoon of Brown Sugar
  • 2 packages of Success Rice


Place the Rice in boiling water and cook for 10 minutes.  Drain the water from the pan, and the packages, and open the packages and pour them into the pan you cooked them in.  Add the Chicken Broth, and Onion, and stir.  Add the Garlic Salt, Minced Garlic, Cumin, Salsa, and Brown Sugar, and stir all ingredients to blend.  Set aside.


BEANS:

  • 2 cans of Pinto Beans
  • 2 Tablespoons of Sauteed Onion
  • Garlic Salt – to taste
  • 1/4 cup of Salsa


Open the cans of Pinto Beans and place them in a Colander.  Rinse well and drain.  Place the Beans in a large bowl and add 2 Tablespoons of the Sauteed Onion.  Sprinkle with Garlic Salt and add the Salsa.  Stir, and set aside.

CORN:

  • 1 large package of Frozen Corn
  • 2 Tablespoons of Butter – cut in slices
  • Salt
  • 1 Tablespoon of Sauteed Onion
  • 1/4 cup of Heavy Cream(if you like corn sweet, add about 1 teaspoon of White Sugar with the Cream)

Open the Corn and place it in the pan.  Salt lightly, and add the Onion, and stir.  Add the Heavy Cream, and place slices of Butter on top.

I used Old El Paso Mild  Enchilada Sauce.  It has plenty of heat for my taste, but if you like your food really hot, you may want to choose the Medium or Hot.  I used Ortega Brand Mild Taco Seasoning. I used Pace Salsa, and Chi Chi’s Tortilla’s. 

ALSO – you’ll note, the instructions call for lightly sprinkling the Taco Seasoning and Cumin, as the Enchilada Sauce, and the Salsa both have hot peppers in them. So, if you like your food mildly spicy, then go easy on the seasonings.  If you prefer your food really spicy, use a little more, and if you like it extremely hot, use the Medium or Hot blends instead of Mild for the seasonings, Salsa, and Sauce. 

 full-sheet-pan-enchilada-dinner Sheet pan enchilada dinner

Step by Step Assembly Instructions for sheet pan enchilada dinner

Step 1: Using an 11 X 14 Sheet Pan (I used a Wilton Pan with sides, about 2 inch sides) line the bottom of the pan with Parchment paper.  Using 2 pieces of Foil, line the whole pan with a large piece of Foil, then using another piece of Foil, line about 1/3 of one end of the pan with foil, going up the sides.  Then, using 2 more pieces of Foil, line the bottom of the pan, over the first pieces of Foil, but not going over the sides, and instead, folding the Foil to make a thick/sturdy piece of Foil that will go all the way across the pan.  Then using additional pieces of Foil, make three separate foil compartments to separate Corn, Rice, and Beans. SEE PHOTOS – don’t skimp on the Foil, and line with as many pieces as you feel comfortable.  Spray the bottom of the Foil with Cooking Spray.

 IMG_0133-1 Sheet pan enchilada dinner

Step 2: Fill one compartment with the Rice, another with the Beans, and the last one with the Corn. Cover the side dishes with foil.   Fill the center of the Tortillas, with the Chicken filling, or filling of choice.  If you have someone who only wants Cheese and Onion, fill the Tortilla with Shredded Cheese and Onion.  It’s up to you, so that you get the Enchilada dinner you love.  When you have the filling of choice in the center of the Tortilla, roll the Tortilla from one end to the other, like you’d roll a Burrito.  Place the Enchilada in the pan, and continue to fill the center of the Tortilla’s and roll them, placing them in the pan, until the pan is full.  You’ll have 2/3rds of the pan full of Enchilada’s and 1/3 with the compartments of Beans, Rice and Corn. 

 IMG_0134 Sheet pan enchilada dinner

Step 3: When all the Enchiladas are in the pan, open the can of Enchilada Sauce, and pour it into a bowl.  Add 1 Tablespoon of Brown Sugar to the sauce, and stir well to blend, and until the Sugar is mixed.  Pour the Enchilada Sauce over the Enchiladas in the pan, reserving about 1/2 a cup.  Generously spread the Shredded Cheese over the Enchilada’s in the pan, and spoon the rest of the Sauce over the Cheese. 

 IMG_0150 Sheet pan enchilada dinner

Place the pan in the oven for 30 minutes, at 350 degrees, or until the Cheese is melted, golden brown, and bubbly, and all the side dishes are hot.  About half way through cooking, open the oven, and stir the corn, and beans. Finish cooking, then remove the pan from the oven, and let rest for 5 minutes. Plate, and top with fresh chopped Tomatoes, and Green onions.   Serve, and enjoy! 

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You can also serve with Tortillas chips, like Cantina Chips if preferred.


Makes 4 to 5 servings

NOTE:  Chi Chi’s Tortillas typically come 8 count in a package, so that would give a serving of 2 Enchilada’s to 4 people.

 2G0A4556-1024x665 Sheet pan enchilada dinner
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Enchilada sheet pan dinner

Yield: 4

AUTHOR - Jennie Brown

This Sheet Pan Enchilada Dinner is absolutely delicious, and a wonderful way to serve a great Tex - Mex meal, with hardly any clean up.  You can make chicken, or beef Enchilada's, all on one sheet pan, with some great side dishes included, and it's sure to satisfy even the picky eaters.

Ingredients

Chicken filling

  • 2 cups chicken
  • 1 large onion - chopped and Sauteed in Butter
  • Garlic Salt - to taste
  • Taco Seasoning - to taste

Taco meat filling

  • 1 pound of Ground Sirloin
  • Onion - sauteed
  • Garlic Salt - to taste
  • Garlic Powder - to taste
  • Taco Seasoning - to taste
  • Cumin - about 1/2 teaspoon
  • 1/2 cup Ketchup
  • 1 teaspoon Brown Sugar
  • 1/2 cup of Salsa

Rice

  • 2 packages of Success Rice
  • 1/2 cup of Chicken Broth
  • 2 heaping Tablespoons of Sauteed Onion
  • Garlic Salt - to taste
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Minced Garlic
  • 1 heaping Tablespoon of Salsa
  • 1 teaspoon of Brown Sugar

Beans

  • 2 cans of Pinto Beans
  • 2 Tablespoons of Sauteed Onion
  • Garlic Salt - to taste
  • 1/4 cup of Salsa

Corn

  • 1 large package of Frozen Corn
  • 2 Tablespoons of Butter - cut in slices
  • Salt
  • 1 Tablespoon of Sauteed Onion
  • 1/4 cup of Heavy Cream

Instructions

Onion:

Peel 2 large sweet onions, and chop them in small to medium pieces.  Add about 2 Tablespoons of Butter to a large Skillet, and when it melts, add the chopped Onion. Saute until golden Brown.  Sprinkle with Garlic Salt to taste, and add about 1 Tablespoon of Brown Sugar.  Stir well, and remove Skillet from heat.  Set aside.

CHICKEN FOR FILLING:

This is really your choice; if you're in a hurry, or just don't feel like cooking, you can use pulled Rotisserie Chicken to fill the Enchiladas.  If you have left-over Chicken, you could use that, if it's grilled, or baked, or you can cook a couple of Chicken Breasts in the Oven, and use fresh baked Chicken, it's really up to you.  All you need is a couple of cups of Chicken - pulled, or shredded, and the following:

Mix about half of the Sauteed Onion with the pulled Chicken.  Sprinkle on a little Garlic Salt, add the Cumin and stir.  Sprinkle on a little Taco Seasoning, and mix well.  Fill the Center of the Tortillas with about a Tablespoonful of the Chicken filling.  Add Shredded Cheese, and roll the Enchilada up like you would roll a Burrito.  Place in the pan.

FOR THE TACO MEAT FILLING:

In a skillet, cook the Ground Sirloin until it's completely done, and no pink is visible.  Drain the fat from the skillet, and cook to a golden brown. Add half of the Sauteed Onion, and stir.  Turn heat to low, and sprinkle with Garlic Salt, Garlic Powder, Taco Seasoning,  and Cumin, and stir well.  Add the Ketchup, Brown Sugar, and Salsa, and stir well.  Simmer for 10 minutes on low. Fill the center of the Tortilla's with the Taco meat, and add Shredded Cheese.  Roll the Enchilada up like you would roll a Burrito.  Place in the pan.

RICE:

Place the Rice in boiling water, and cook for 10 minutes.  Drain the water from the pan, and the packages, and open the packages and pour them into the pan you cooked them in.  Add the Chicken Broth, and Onion, and stir.  Add the Garlic Salt, Minced Garlic, Cumin, Salsa, and Brown Sugar, and stir all ingredients to blend.  Set aside.

BEANS:

Open the cans of Pinto Beans, and place them in a Colander.  Rinse well, and drain.  Place the Beans in a large bowl, and add 2 Tablespoons of the Sauteed Onion.  Sprinkle with Garlic Salt, and add the Salsa.  Stir, and set aside.

CORN:

Open the Corn, and place it in the pan.  Salt lightly, and add the Onion, and stir.  Add the Heavy Cream, and place slices of Butter on top.

I used Old El Paso Mild  Enchilada Sauce.  It has plenty of heat for my taste, but if you like your food really hot, you may want to choose the Medium or Hot.  I used Ortega Brand Mild Taco Seasoning. I used Pace Salsa, and Chi Chi's Tortilla's. 

ALSO - you'll note, the instructions call for lightly sprinkling the Taco Seasoning and Cumin, as the Enchilada Sauce, and the Salsa both have hot peppers in them. So if you like your food mildly spicy, then go easy on the seasonings.  If you prefer your food really spicy, use a little more, and if you like it extremely hot, use the Medium or Hot blends instead of Mild for the seasonings, Salsa, and Sauce.

HERE'S HOW TO PREPARE YOUR SHEET PAN ENCHILADA DINNER:

Using an 11 X 14 Sheet Pan (I used a Wilton Pan with sides, about 2 inch sides) line the bottom of the pan with Parchment paper.  Using 2 pieces of Foil, line the whole pan with a large piece of Foil, then using another piece of Foil, line about 1/3 of one end of the pan with foil, going up the sides.  Then, using 2 more pieces of Foil, line the bottom of the pan, over the first pieces of Foil, but not going over the sides, and instead, folding the Foil to make a thick/sturdy piece of Foil that will go all the way across the pan.  Then using additional pieces of Foil, make three separate foil compartments to separate Corn, Rice, and Beans. SEE PHOTOS - don't skimp on the Foil, and line with as many pieces as you feel comfortable.  Spray the bottom of the Foil with Cooking Spray.

Fill one compartment with the Rice, another with the Beans, and the last one with the Corn.  Fill the center of the Tortillas, with the Chicken filling, and/or the Taco filling (Here's where you decide if you prefer one over the other, or you want to use both.  If you don't want the Taco meat in the Enchilada, then use just the Chicken filling.  If you have someone who only wants Cheese and Onion, fill the Tortilla with Shredded Cheese and Onion.  It's up to you, so that you get the Enchilada dinner you love.  I used Both Fillings, and there was none left).  When you have the filling of choice in the center of the Tortilla, roll the Tortilla from one end to the other, like you'd roll a Burrito.  Place the Enchilada in the pan, and continue to fill the center of the Tortilla's and roll them, placing them in the pan, until the pan is full.  You'll have 2/3rds of the pan full of Enchilada's and 1/3 with the compartments of Beans, Rice and Corn. 

When all the Enchiladas are in the pan, open the can of Enchilada Sauce, and pour it into a bowl.  Add 1 Tablespoon of Brown Sugar to the sauce, and stir well to blend, and until the Sugar is mixed.  Pour the Enchilada Sauce over the Enchiladas in the pan, reserving about 1/2 a cup.  Generously spread the Shredded Cheese over the Enchilada's in the pan, and spoon the rest of the Sauce over the Cheese. 

Place the pan in the oven for 30 minutes, at 350 degrees, or until the Cheese is melted, golden brown, and bubbly, and all the side dishes are hot.  About half way through cooking, open the oven, and stir the corn, and beans. Finish cooking, then remove the pan from the oven, and let rest for 5 minutes. Plate, and top with fresh chopped Tomatoes, and Green onions.   Serve, and enjoy! 

Notes

Chi Chi's Tortillas typically come 8 count in a package, so that would give a serving of 2 Enchilada's to 4 people.

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