Sheet Pan Enchiladas Recipe – Easy Meals To Cook

Here’s the deal: weekday dinners can often feel like a chore. Racing against the clock to prepare a meal is universal, right? Enter sheet pan enchiladas. This dish shines as a beacon of hope when the dinner struggle looms large. With just a few simple ingredients, a sheet pan, and minimal prep work, you can whip up an impressive meal that satisfies the whole family. Trust me, once you've tried it, you’ll want to make it again and again.

What is Sheet Pan Enchiladas?

Sheet pan enchiladas are a fun, easy twist on traditional enchiladas. Instead of rolling tortillas, you layer them flat in a baking pan. Fillings of seasoned toppings, beans, and cheese go between the layers, giving a hearty and comforting dish. The baking process melds everything together harmoniously, creating a great flavor experience.

What Does It Taste Like?

Imagine savory flavors dancing on your taste buds. Think about the bold spices mingling with rich cheese and fresh vegetables. Each bite is flavorful and filling. It's a fiesta of tastes that’s satisfying yet uncomplicated. The sweetness of roasted corn mingles with the earthiness of black beans, creating a balanced profile that satisfies all palates.

Why This Recipe Works

This isn't just any recipe. Here’s why you’ll adore it:

1. Convenience: One sheet pan does it all. You layer, bake, and serve straight from the oven. Less mess means more time to enjoy your evening.

2. Versatile Ingredients: Use what you have! This recipe allows for customizing based on what’s in your pantry. Whatever beans or veggies you have can work.

3. Great for Meal Prep: The leftovers keep well, and the flavors often get better the next day. Make it ahead for a quick and easy meal on busy nights.

4. Family-Friendly: Even the pickiest eaters can’t resist the cheesy goodness. Kids love it, and parents can feel good about the nutrients packed in.

Ingredients for Sheet Pan Enchiladas

Here’s what you need to gather for this tasty venture:

• 2 fresh ears of corn, husked
• 1 small zucchini, diced
• 2 poblano peppers, sliced in half
• 1 yellow onion, cut into quarters
• 4 whole garlic cloves, peeled and left whole
• 2 tablespoons high-quality extra virgin olive oil
• Kosher sea salt and freshly cracked black pepper
• 3 cups vibrant salsa verde
• 2-4 chipotle chilies in adobo sauce, finely chopped (or 1 tablespoon chipotle chili powder)
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 2 teaspoons wildflower honey
• 1/2 cup fresh cilantro, roughly chopped
• 1/3 cup fresh basil, roughly chopped
• 10-12 corn or flour tortillas
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/2 cup roasted red bell peppers, chopped

garnish

• Sliced avocado
• yogurt or sour cream
• crumbled cotija or feta cheese
• lime wedges

These ingredients create a symphony of textures and flavors, ensuring every bite is unique.

Step-by-Step Instructions

Let’s get down to business. Here are the detailed steps to make sheet pan enchiladas:

Step 1: Preheat the Oven

Start off by preheating your oven to 400°F (200°C). A hot oven ensures everything cooks evenly and gets that lovely golden finish.

Step 2: Prepare the Vegetables

In a large bowl, toss together the corn, zucchini, sliced poblanos, quartered onion, and whole garlic cloves. Drizzle with olive oil, and sprinkle generously with salt and pepper. This mix is the hearty base for your enchiladas.

Step 3: Roast the Vegetables

Spread the vegetable mix onto a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until the veggies are tender and have some nice caramelization. The aromas will make you eager to dive in.

Step 4: Mix the Sauce

In a separate bowl, combine the salsa verde, chipotle chilies, smoked paprika, ground cumin, and honey. Stir until all ingredients blend beautifully. This sauce adds depth of flavor.

Step 5: Layer the Ingredients

Once your veggies have finished roasting, remove them from the oven. Lower the temperature to 375°F (190°C). Now, layer the tortillas in a greased baking dish. Spread a portion of the veggie mix down the center of each tortilla. Pour some sauce over the top, and sprinkle with cheese. Repeat until all ingredients are used, making sure the final layer has cheese on top.

Step 6: Bake

Cover your dish with foil and bake for about 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden. You’re almost there!

Step 7: Serve and Garnish

Once removed from the oven, allow the enchiladas to cool for a few minutes. This rest helps with serving. Garnish with chopped cilantro, basil, sliced avocado, yogurt or sour cream, crumbled cotija, and lime wedges.

Now, dig in!

Notes

Here are some additional tips to enhance your sheet pan enchiladas:

• Fresh Produce: The fresher the veggies you use, the more vibrant your dish will be.
• Spice Level: Adjust the chipotle chilies according to your heat preference. You can skip them if you like it mild.
• Make It Vegan: Substitute the cheese with your favorite vegan cheese and opt for plant-based yogurt or sour cream.
• Tortilla Type: Both flour and corn tortillas work well, but corn tortillas hold up a bit better with the filling.
• Batch Cooking: Consider making a double batch to freeze for future dinners. Just layer everything in a freezer-safe dish without baking.

Nutrition Information

sheet pan enchiladas recipe nutrition facts

How to Store the Leftovers

If you find yourself with extra sheet pan enchiladas, you’re lucky! They store quite well. Here’s how:

• Refrigerate: Let the dish cool down, cover it tightly with plastic wrap or foil, and store in the fridge for up to 3 days.
• Freeze: For longer storage, freeze leftovers in an airtight container for up to 3 months. Just thaw in the fridge before reheating.

Sides for Sheet Pan Enchiladas

Thinking about what goes well? Here are a few awesome side options.

1. Mexican Street Corn Salad: A mix of charred corn, lime juice, cotija cheese, and fresh cilantro creates a refreshing side that pairs fantastically.

2. Cilantro Lime Rice: The light flavor of cilantro lime rice balances the heaviness of enchiladas, making each bite feel fresh.

3. Avocado and Tomato Salad: Chopped ripe avocados, tomatoes, and red onions tossed with a bit of lime juice and salt bring a cool contrast.

4. Chips and Salsa: Simple and ever-popular, tortilla chips served with a zesty salsa emphasize Mexican flavors beautifully.

Alternative Choices to the Ingredients

Sometimes you find yourself lacking some ingredients. Here are alternatives:

1. Tortillas: If you're out of tortillas, use lettuce leaves for a low-carb option. It creates a fresh wrap.

2. Beans: Substitute black beans with kidney beans or chickpeas. Both options add a different texture and taste.

3. Cheese: Instead of cheddar and pepper jack, use mozzarella or a dairy-free blend, depending on your dietary needs.

4. Hot Sauce: If you don’t have chipotle chilies, use your favorite hot sauce or chili flakes instead to spice things up.

Conclusion

Sheet pan enchiladas offer a simple solution to your dinner dilemmas while allowing for creativity and personalization. With minimal prep and maximum flavor, you create a dish that can last for days while tantalizing taste buds. 

Remember to play with ingredients and really make the dish your own. Whether for a casual family meal or a fancy get-together, this meal brings people together. Gather your loved ones, share the joy, and get ready for the pleasant hum of satisfaction. Happy cooking!

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