✅ Quick Tips: If you want to whip up this recipe even faster, I recommend marinating the chicken and chopping the veggies ahead of time.
Sheet Pan Chicken Enchiladas
These enchiladas are a great way to enjoy fresh corn with some mexican flair! The recipe is very customizable, so add whatever you've got! Marinating the chicken and chopping the veggies ahead of time help make this dish come together easily on a weeknight.
Ingredients
Directions
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Coat chicken in 1 tbsp oil and all seasonings. I like to make this ahead of time and let it sit overnight in the fridge.
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Preheat oven to 400 F and get out a half sheet pan
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Add the chicken and veggies to your sheet pan. Coat the veggies in remaining 1 tbsp oil and salt and pepper.
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Bake in the oven for about 15 minutes. Once chicken reaches 165F internal temperature, remove and let sit. Watch the garlic as it may burn easily. Veggies may take longer to get charred, but you can set the oven to broil for 1-2 minutes. Watch closely!
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Once veggies are slightly charred, take out from the oven. Transfer to a cutting board and chop everything finely. Cut the corn off the cob. Be careful, it may be hot.
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Shred the chicken. To a large bowl, add the chicken, chopped veggies, and shredded cheese, and 1 cup of salsa verde. Mix well.
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Coat the bottom of a 9×13 in pan with 1/2 cup salsa verde. Divide filling evenly between tortillas and roll up. Place tortillas seam side down into prepared pan. Pour the remaining salsa verde on top and sprinkle with more cheese as desired.
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Bake for 10-15 minutes until the cheese has nicely browned. Once you remove it from the oven, top with sour cream, avocado, lime juice, and chopped cilantro as desired. Enjoy!
Notes
Feel free to add any veggies you have - throw them on the sheet pan and roast with everything else. Bell peppers, zucchini, mushrooms, carrots, or even some beans would be delicious!
enchiladas, chicken, corn, salsa, mexican, dinner, lunch, main dish, healthy
