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. 🙌🏼
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! 💁🏻♀️
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
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
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Buy Now → 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!
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!
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!
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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No-Roll Sheet Pan Chicken Enchiladas
- 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
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.
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- Serving Suggestions: For a complete spread, add my Go-To Fresh Tomato Salsa, Guac Cart Guacamole, and 15-Minute Charred Sweet Corn Salsa to the menu. For a crunchy and fresh veggie side dish, you can’t beat my Street Corn Slaw.
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.
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Oh my! These are so easy and so good! I added charred corn to the mix and some fresh guacamole on the side and they were just delicious!
Fresh guac and charred corn are perfect additions, Adrienne! Glad you enjoyed! 🙂
10/10 No notes! Absolutely delicious and I’m excited to add this to our rotation.
So happy to hear that, Robyn! 🙂
So good! More surface area to create those crispy bits that I love! Thanks for the sauce recommendation, siete is my new go-to. Delicious!
Siete is the absolute best! Glad you enjoyed the enchiladas as much as we do, Amy! 🙂
This was so easy and delicious! I used salsa chicken from the instant pot and green sauce. It was a huge hit for the family
Love to hear the whole family enjoyed the enchiladas, Alicia!! Thanks so much for taking the time to leave a review!
Hi, these look so yummy! I am not a huge fan of red enchilada sauce. Have you made this with a green enchilada sauce?
Hi Katy, we had a reader make these with green enchilada sauce and they turned out great! Hope you give them a try soon! 🙂
Delicious and easy and it made my kitchen smell SO good. The hardest/longest part for me was shredding the chicken honestly (my most dreaded task). Next time I’ll try doing a crockpot beef or carnitas as suggested on Instagram just to see some range! Also – the Siete red enchilada sauce and jalapeno gave the perfect level of spice, no hot sauce needed.
Hi Mackenzie, using 2 forks to shred will help. Also I had some sautéed ground turkey & onions leftover that I added to my chicken that worked out well if shredding is not for you.
Thanks so much for the tips, Val! 💜
Made these tonight and they were a big hit. Pretty quick to come together and not too many dishes to clean up! I did not cover mine with foil and they were perfectly cooked at about 23 minutes but my pan was a bit larger. So they were not quite as thick. Definitely a keeper recipe in our house.
So glad to hear the enchiladas turned out great for you, Suzy! Thanks so much for taking the time to leave a review! 🙂
We loved this, although I have to admit that I made some changes which I typically never do first time out. However, there are only two of us, so I made it in an 8×8 dish, two layers, and used ground beef because I didn’t have any cooked chicken. The seasoning for the meat was delicious and the whole thing was perfect. I took your advice on the Siete Enchilada Sauce which was so good! Thanks for the recipe.
So glad you were able to adjust the recipe to suit your needs, Sarah! Thrilled that it was a hit for your family of two! 🙂
I’ve never been a big fan of enchiladas. But this recipe changed that! I made my own enchilada sauce and went heavy on the cinnamon. Trust me don’t scoff! The cinnamon was a game changer! I roasted chicken thigs for the chicken with a fiery Korean bbq seasoning. My jalapenos were extra fiery so the spices and the heat all combined into a flavorful enchilada we won’t soon forget, excellent.
I’d love to try your enchilada sauce, Rosalie! Cinnamon sounds like such a delicious twist. So happy to hear you loved the enchiladas!
I used the Cookie and Kate recipe … so good! I used a lot more cinnamon, and luckily had veggie broth from too many summer veggies in the freezer.
https://cookieandkate.com/enchilada-sauce-recipe/
So delicious. I added a bit more chicken (three breasts shredded). Other than that, no changes at all. So yummy and my family loved it! Will definitely make again. I even sent the link for my mom to try.
So glad you and your family loved the enchiladas! Thank you for leaving a review and thanks for sharing the recipe, too! 🙂
Just had to make these ASAP. Really good flavor. We put it in a casserole dish as my family wanted more insides. Amazing
So glad you and your family enjoyed the enchiladas, Kim! Thanks so much for taking the time to leave a review!
Since you asked so nicely, and since you have such a good taste in knives, I made this last night. Sort of. I had some pork stew meat that needed using, which I braised in stock for a couple of hours, and used that for the filling.
I also found the Siete sauce that you recommend, the green version.
The entire dish, not counting the meat braising, came together very quickly and easily. The end result was quite good.
Pork enchiladas sound delicious, Joe!! What a great way to use up leftovers! Thanks so much for reporting back 🙂
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 😊
So happy to help make your weeknights a bit easier, Jessica! Thrilled to hear you loved the enchiladas! 🙂
Ah, I see that you used a Pallares knife to chop the jalapeno. The lady has class. I love mine.
Can’t cook without the proper tools! Hope you give the enchiladas a try soon, Joe!