Featured Review
4.9 from 16 reviews

Just in time for Tuesday night dinner! This enchilada bake was delicious and so simple! Thanks for helping a busy mom on a busy week night 😊

Jessica
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Layer, Bake, Eat—That’s All There Is To These Cheesy Chicken Enchiladas!

If you love enchiladas but don’t have the time or energy to roll each one, this layered enchilada bake offers a major shortcut!

Assembled on a sheet pan, this recipe has everything to love about classic enchiladas: warm tortillas, zesty enchilada sauce, and a cheesy chicken filling all stacked under a golden, bubbly top. While most shortcut enchilada recipes combine all the components into a cheesy jumble, this recipe still offers a texture similar to classic rolled enchiladas.

The best part is how fast it comes together! You can prep the enchiladas right on the sheet pan before the oven preheats. 🙌🏼

A tray of cheesy enchiladas topped with melted cheese, a drizzle of sour cream, and chopped herbs. One large square piece is being lifted, with cheese stretching from the tray. Avocado halves and plates are in the background. this Recipe for Later!
Skip the rolling, keep the comfort—this is the fastest way to get enchiladas on the table, any night of the week!

During recipe testing, I experimented with various enchilada fillings but found that a simple blend of juicy chicken, shredded cheese, green onions, and jalapeños created the perfect tortilla-to-filling ratio and, and fit snugly in a quarter sheet pan. Sometimes simple is best!

The sheet pan enchiladas bake until deliciously gooey, the chicken filling packs a big punch of flavor, and at the end of the night, there’s only one dish to wash—a weeknight dinner dream! 💁🏻‍♀️

Various ingredients for making enchiladas are arranged on a tiled surface, including shredded chicken, shredded cheese, corn tortillas, spices, green onions, fresh jalapeños, enchilada sauce, and seasonings.
This recipe comes together with corn tortillas, canned enchilada sauce, your cheese of choice, shredded chicken, and simple-to-chop green onions and jalapeño. Easy!

This recipe is a super convenient way to use up leftover rotisserie chicken. If you don’t have any on hand, try my Perfect Every Time Poached Chicken for seriously juicy, shredded chicken, ready in just 30 minutes.

Store-bought sauce is fine! ⇢ All of the tangy, spiced flavor in these easy enchiladas comes from the sauce, so it’s important to use the good stuff! I’m obsessed with Siete Enchilada Sauces. They’re a Mexican-American family brand, and they use most of the same chile peppers, spices, and vinegar as my go-to homemade recipe—except they do all the work for us! 🙌🏼

Easy Enchilada Essentials

How to Make The Best Sheet Pan Enchiladas 

At dinnertime, all you have to do is prep a few components (with barely any chopping) and layer everything on a sheet pan. Zero rolling required!

A stack of corn tortillas rests on a blue plate, partially covered with a white paper towel, placed on a tiled orange-brown surface.
Quickly warm the tortillas in the microwave, wrapped in a damp paper towel, until they are steaming and pliable. This step helps prevent the tortillas from cracking and breaking as you layer them.
A bowl filled with shredded chicken mixed with spices and green onions sits on a tiled countertop, surrounded by a knife, sliced jalapeño, a bowl of pepper, and a plate of seasoning.
Make the enchilada filling by mixing shredded chicken with spices, sliced green onions, diced jalapeño (skip it if you don’t love spice), and half of the cheese. I like using melty cheeses like Monterey Jack, Pepper Jack, Chihuahua, or any Mexican-style blend. Pre-shredded is fine!
A baking dish filled with shredded chicken and sauce, ready to be made into enchiladas. Surrounding the dish are tortillas, shredded cheese, a striped towel, and a jar of red sauce on a tiled counter.
Now grab your sheet pan! Start with a base of enchilada sauce to prevent sticking, then add a layer of slightly overlapped tortillas (flipping them so they’re coated in sauce). Top with the chicken mixture and more enchilada sauce.
A casserole dish with layers of shredded chicken, cheese, and enchilada sauce, partially covered by corn tortillas, sits on a tiled surface with bowls of tortillas, cheese, and sauce nearby.
Layer the rest of the tortillas over top, then finish with the remaining enchilada sauce and cheese.

Make sure the tortillas are well-coated in enchilada sauce, but don’t worry if the edges hang over the side of the sheet pan. Just use a spatula to gently tuck them in.

Easy Variations: This enchilada recipe is super flexible—so feel free to customize it with whatever you’re craving. Use up leftover veggies, beef instead of chicken, or green enchilada sauce instead of red—your choice!

A baking dish filled with cheesy enchiladas topped with sour cream and chopped herbs, with one piece removed. Nearby are guacamole, chopped cilantro, a drink, and a plate with another enchilada slice.
Cover with foil and bake for 30 minutes at 375°F, until the cheese and sauce are gooey and bubbly. For an extra-golden top, bake 5-10 minutes more without the foil.

Totally optional, but if you want a little something fun with your meal, try my veggie-loaded Creamy, Crunchy Street Corn Slaw, Charred Corn Salsa, Guac Cart Fresh Guacamole, or a simple tomato salsa on the side. They’re all easy enough to make while the sheet pan enchiladas are in the oven!

A close-up of a serving of enchiladas topped with chopped tomatoes, fresh cilantro, and a drizzle of white sauce, on a blue plate with a fork beside it. The filling appears to be shredded chicken in sauce.
 These weeknight-friendly enchiladas have all the cheesy, saucy satisfaction of rolled ones—but ready in way less time! Just dig in right off the sheet pan, and enjoy.

I can’t wait for you to try these No-Roll Sheet Pan Chicken Enchiladas! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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A blue baking dish filled with cheesy enchiladas topped with white sauce and chopped cilantro, with some pieces removed and a serving spatula visible. Surrounding are bowls of toppings and a colorful striped towel.

No-Roll Sheet Pan Chicken Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: serves 6-8 1x
  • Category: Tacos, Burritos, and Enchiladas
  • Method: Baked, Sheet Pan Recipes
  • Cuisine: Mexican and Tex-Mex Inspired
  • Diet: Gluten Free
Print Recipe

Description

All the saucy, cheesy comfort you crave in a pan of enchiladas—without rolling a single tortilla!

These No-Roll Sheet Pan Chicken Enchiladas are layered with juicy shredded chicken, melty cheese, green onions, jalapeños, and pantry spices, and can be prepped in the time it takes for the oven to preheat.

Bake until golden and gooey for a weeknight and freezer-friendly dinner that’s easy to customize with your favorite enchilada sauces and fillings. 

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Ingredients

Scale
  • 12 corn tortillas
  • 16 ounces enchilada sauce of choice (approx. 2 cups), divided (I’m obsessed with Siete!)
  • 16 ounces shredded chicken (approx. 3 cups)
  • 16 ounces shredded cheese (approx. 4 cups), divided
  • 6 green onions (white and green parts), thinly sliced
  • 1 jalapeno pepper, deseeded as desired and finely diced
  • 1 tablespoon chili powder
  • 2 teaspoons each: ground cumin, smoked paprika
  • 1 teaspoon each: garlic powder, onion powder, dried oregano
  • kosher salt and ground black pepper, to season
  • nonstick cooking spray

Instructions

  1. Prep: Preheat the oven to 375 degrees F, ensuring a rack is in the center position. Wrap the tortillas in damp paper towel and microwave for 30 seconds – 1 minute, until warm and pliable. Set aside for enchiladas assembly.A stack of corn tortillas wrapped in a white paper towel sits on a blue plate, placed on a tiled orange-brown surface.
  2. Prep the chicken filling: In a large bowl, combine the chicken, half of the cheese (2 cups), and all of the green onions, jalapeno, and spices (chili powder – dried oregano). Season with 1 teaspoon kosher salt and ground black pepper to taste. Toss to combine well.A bowl of shredded chicken mixed with spices and garnished with chopped green onions sits on a tiled surface, surrounded by small bowls of ingredients and utensils.
  3. Assembly: Lightly coat a rimmed quarter sheet pan with nonstick spray, then layer the enchiladas as follows:
    • Layer 1: Spread ⅓ of the enchilada sauce over the bottom of the sheet pan. Arrange half of the tortillas over top, flipping to coat each side with sauce—the tortillas should cover the bottom of the sheet pan, so it’s okay if they overlap and fold up along the edges.
    • Layer 2: Spread the chicken mixture over the tortillas. Spread ⅓ of the enchilada sauce over top.
    • Layer 3: Top with the remaining tortillas, using a spatula to tuck in any loose sides along the edges. Spread the remaining enchilada sauce over top, then sprinkle the remaining cheese.A blue baking dish on a tiled countertop filled with shredded chicken, cheese, and sauce, next to bowls of shredded cheese and chicken, and a striped cloth napkin. A casserole dish filled with shredded chicken, covered in sauce, and partially topped with three corn tortillas. Nearby are bowls with shredded cheese and chicken mixture on a tiled surface.
  4. Bake: Spritz a large piece of aluminum foil with nonstick spray and cover the pan loosely. Bake for 30 minutes, until heated through. Remove the foil and bake uncovered for 5-10 minutes longer, until the cheese is melty and golden.A tray of baked enchiladas topped with melted cheese, white sauce, and chopped herbs sits on a tiled surface. Slices are cut out, and dishes with guacamole, cilantro, and sauce surround the tray.
  5. Slice and serve: Slice the sheet pan enchiladas into 6-8 pieces. Serve immediately with finely chopped fresh cilantro and a drizzle of Mexican crema or sour cream. Enjoy!A plate of enchiladas topped with diced tomatoes, onions, cheese, and chopped cilantro sits on a tiled surface with a fork, napkin, and small bowls of herbs and sauce nearby.

Notes

Storage and Freezing:

  • Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave until heated through.
  • Freezing: Let the enchiladas cool completely, then slice into individual portions. Wrap each piece tightly in foil or plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months. To reheat, unwrap and microwave from frozen until hot, or thaw overnight in the fridge and warm in a 350°F oven for 15-20 minutes, until heated through.

Nutrition

  • Serving Size:
  • Calories: 539
  • Sugar: 3.1 g
  • Sodium: 1211.1 mg
  • Fat: 29.7 g
  • Saturated Fat: 15.1 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 30.4 g
  • Fiber: 4.6 g
  • Protein: 38.1 g
  • Cholesterol: 130 mg

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A blue plate with two enchiladas topped with sour cream, diced tomatoes, onions, and cilantro. A fork rests on the plate. Surrounding the plate are drinks, a striped napkin, and bowls of toppings on a tile surface.
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