Sheet Pan Enchiladas
Directions
- 1Season the ground beef with cumin, garlic, and oregano.
- 2Cut the tortillas into small triangles, like chips but without frying.
- 3Place the cut tortillas in a bowl.
- 4Add a layer of the seasoned ground beef to the bowl with the tortillas.
- 5Add one can of enchilada sauce to the mixture.
- 6Add Chihuahua cheese to the mixture.
- 7Mix all ingredients thoroughly in the bowl, ensuring everything is well coated.
- 8Transfer the mixture to a sheet pan.
- 9Form the mixture into one big, flat, giant cake, pressing it down to the edges of the sheet pan.
- 10Add more cheese on top, ensuring full coverage.
- 11Sprinkle a little bit of dried parsley on top.
- 12Add some crushed red chili flakes on top.
- 13Bake in an oven preheated to 375 degrees Fahrenheit for 30 to 40 minutes, until nice and crispy brown on top.
- 14Let the enchiladas rest for a second after baking.
- 15Cut the enchiladas into desired portion sizes.
- 16Serve on a plate with a little bit of crema and some Baja salad on top.
Ingredients
- ground beef
- cumin
- garlic
- oregano
- tortillas
- 1 can enchilada sauce
- Chihuahua cheese
- a little bit dried parsley
- crushed red chili flakes
- a little bit crema
- Baja salad
Equipment
sheet panbowloven
Tips
- Have fun while cooking.
- Ensure everything is well coated when mixing.
- Form the mixture into one big, flat, giant cake on the sheet pan.
- Achieve full cheese coverage on top.
- Let it rest for a second after baking before cutting.
Related recipes
Creamy Enchilada Soup
Mexican · Soup
Birria Tamales
Mexican · Soup
High Protein Butternut Squash Soup
Mexican · Soup1h
Creamy chicken enchilada skillet
Mexican · Soup
Honey Chipotle Beef Burrito
Mexican · Soup
Enchiladas Suizas
Mexican · Soup
Best Taco Casserole
Mexican · Soup1h 15m
Shredded chicken tacos
Mexican · Soup
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
One Pan Chili Mac
Mexican · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h