Sheet Pan Enchiladas
Sheet Pan Enchiladas
Ingredients
For the Enchiladas
- 1 pound ground beef, 90% lean
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas, 6-inch, cut into 6 triangles each
- 1 can red enchilada sauce, 15-fluid ounce
- 2 cups Chihuahua cheese, shredded, for mixing
- 1 1/2 cups Chihuahua cheese, shredded, for topping
- 1 tablespoon dried parsley
- 1/2 teaspoon crushed red pepper flakes
For Serving
- 1/2 cup Mexican crema
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a large sheet pan (approximately 13x18 inches) or two smaller sheet pans.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and diced yellow onion, breaking up the beef with a spoon. Cook until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in the garlic powder, ground cumin, dried oregano, salt, and black pepper into the browned beef and onion mixture. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 4
In a very large mixing bowl, combine the cut corn tortilla triangles, the seasoned ground beef mixture, the entire can of red enchilada sauce, and 2 cups of shredded Chihuahua cheese. Using your hands (gloves recommended), mix thoroughly until all ingredients are well combined and the tortilla pieces are coated.
⏱️ 5 min
- 5
Pour the mixture onto the prepared sheet pan(s) and spread it out evenly into a single, uniform layer. Ensure the mixture is distributed from edge to edge.
⏱️ 2 min
- 6
Evenly sprinkle the remaining 1 1/2 cups of shredded Chihuahua cheese over the entire surface of the enchilada mixture. Then, sprinkle the dried parsley and crushed red pepper flakes over the cheese.
⏱️ 2 min
- 7
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy and golden brown.
⏱️ 35 min•🌡️ 375
- 8
Remove the sheet pan from the oven and let it rest for 5 minutes before cutting into individual portions. Serve warm, drizzled with Mexican crema, a sprinkle of fresh cilantro, and a lime wedge on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Enchiladas
Ingredients
For the Enchiladas
- 1 pound ground beef, 90% lean
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas, 6-inch, cut into 6 triangles each
- 1 can red enchilada sauce, 15-fluid ounce
- 2 cups Chihuahua cheese, shredded, for mixing
- 1 1/2 cups Chihuahua cheese, shredded, for topping
- 1 tablespoon dried parsley
- 1/2 teaspoon crushed red pepper flakes
For Serving
- 1/2 cup Mexican crema
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a large sheet pan (approximately 13x18 inches) or two smaller sheet pans.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and diced yellow onion, breaking up the beef with a spoon. Cook until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the garlic powder, ground cumin, dried oregano, salt, and black pepper into the browned beef and onion mixture. Cook for 1 minute more until fragrant.
⏱️ 1 min - 4
In a very large mixing bowl, combine the cut corn tortilla triangles, the seasoned ground beef mixture, the entire can of red enchilada sauce, and 2 cups of shredded Chihuahua cheese. Using your hands (gloves recommended), mix thoroughly until all ingredients are well combined and the tortilla pieces are coated.
⏱️ 5 min - 5
Pour the mixture onto the prepared sheet pan(s) and spread it out evenly into a single, uniform layer. Ensure the mixture is distributed from edge to edge.
⏱️ 2 min - 6
Evenly sprinkle the remaining 1 1/2 cups of shredded Chihuahua cheese over the entire surface of the enchilada mixture. Then, sprinkle the dried parsley and crushed red pepper flakes over the cheese.
⏱️ 2 min - 7
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy and golden brown.
⏱️ 35 min•🌡️ 375 - 8
Remove the sheet pan from the oven and let it rest for 5 minutes before cutting into individual portions. Serve warm, drizzled with Mexican crema, a sprinkle of fresh cilantro, and a lime wedge on the side.
⏱️ 5 min