Sheet Pan Enchiladas Recipe - Easy Meals To Cook

When enjoying sheet pan enchiladas, consider pairing them with some delicious sides to elevate your meal. Fluffy Mexican rice seasoned with lime and cilantro complements the enchiladas beautifully, absorbing flavors and adding texture.

Creamy refried beans provide a classic touch and a boost of protein, while a dollop enhances the overall experience. For a cool contrast, smooth and rich guacamole is a must, offering a refreshing burst of avocado goodness.

Don’t forget about fresh salsa—whether you opt for the crunchy freshness of pico de gallo or the tangy zing of salsa verde, it adds brightness to the table. Together, these sides create a delightful dining experience that enhances the deliciousness of your enchiladas!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Dinner

Cuisine: Mexico

Calories: 809

Ingredients Method Notes

Ingredients

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

Method

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

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.