There are few combinations more satisfying than cheese, tortillas, and roasted summer vegetables. Add the ease of a single sheet pan, and you’ve got the makings of a low-fuss, flavor-forward dinner that feels proudly homemade.
These sheet pan enchiladas are inspired by the season’s best produce, sweet corn, smoky poblano peppers, tender zucchini, and tangy salsa verde. They’re colorful, packed with cheese, and finished with toppings like avocado and lime. Even better? You roast all the main ingredients on one sheet pan before they’re wrapped, topped, and baked.
This dish combines everything we love about enchiladas with everything we need from a weeknight meal: they’re satisfying, manageable, and endlessly customizable.
What Is a Sheet Pan Enchiladas Recipe?
Sheet pan enchiladas bring together the essence of enchiladas, flavorful filling wrapped in tortillas and baked in sauce and cheese, with the convenience of roasting everything on a single sheet pan.
In this version, roasted veggies lend char and concentrated flavor. After roasting, the vegetables are tossed with seasonings, herbs, some cheese, and salsa verde to create a robust filling. Once wrapped, the tortillas are finished with more salsa and cheese in a baking dish and baked until perfectly golden.
Why sheet pan style?
- Easy vegetable prep
- Less mess
- Deepened flavor from high-heat roasting
These vegetarian enchiladas are light, bright, and substantial at the same time. And if you want, you can add beans or a protein, but more on that later.
Why You’ll Love This Sheet Pan Enchiladas Recipe
You’ll love this meal because it brings so much to the table with minimal cleanup and total flexibility. It’s naturally vegetarian, but you won’t miss the meat thanks to the combination of hearty roasted veggies, smoky chipotles, and gooey, golden cheese.
This recipe is not just quick, though yes, it’s done in under an hour, but also seasonal, feel-good food. The tortillas come out soft on the inside and slightly crisp on the edges, cradling a colorful, sweet, and spicy filling.
On nights when you’re craving enchiladas but also want to eat more vegetables and avoid dish pile-up, this is the recipe I come back to again and again.
Why You Can Trust This Recipe
As a registered dietitian and home cook, I specialize in creating vegetable-forward meals that are big on flavor and easy to execute. I’ve tested this sheet pan enchiladas recipe through multiple seasons using different vegetables, spice levels, and cheese options.
This version is rooted in whole ingredients but lets you adjust things based on what’s in your kitchen. You’ll learn the exact order to roast your vegetables for max flavor, how to balance salsa verde with chipotle heat, and how to avoid soggy tortillas or under-seasoned filling.
This recipe delivers every time, and it’s balanced enough to keep both meat lovers and plant-based friends happy at the same table.
The Ingredients You Will Need to Make Sheet Pan Enchiladas
For the Roasted Filling
- 2 tablespoons extra virgin olive oil
- 2 ears fresh corn (shucked)
- 2 poblano peppers, halved and seeded
- 1 small zucchini, chopped
- 1 yellow onion, quartered
- 4 whole garlic cloves, peeled
- Kosher salt and black pepper, to taste
For the Salsa & Enchilada Base
- 3 cups salsa verde (store-bought or homemade)
- 2–4 chipotle chilies in adobo, chopped (or 1 tablespoon chipotle chili powder)
- 2 teaspoons smoked paprika
- 2 teaspoons honey
- ½ cup chopped fresh cilantro
- ⅓ cup chopped fresh basil
For Assembly
- 10–12 corn or flour tortillas
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- 1 cup of the roasted veggie mixture (from the sheet pan)
For Serving
- Sliced avocado
- Plain whole milk Greek yogurt or sour cream
- Crumbled cotija or feta cheese
- Fresh lime wedges
Step-by-Step Instructions
Step 1: Roast the Summer Vegetables
Preheat your oven to 425°F.
Line a large sheet pan and arrange corn, poblano peppers, zucchini, onion, and garlic in a single layer. Drizzle with olive oil and season with salt and pepper.
Roast for 15–25 minutes, flipping halfway through, until vegetables are lightly charred and just softened.
Step 2: Prep the Filling
Remove the corn from the cob using a sharp knife. Lay it flat and slice downward to release the kernels.
Roughly chop the peppers, onions, garlic, and zucchini. Toss everything back onto the sheet pan and mix with:
- 1 cup salsa verde
- Chipotle chilies or seasoning
- Smoked paprika
- Honey
- Half the shredded cheese
- Cilantro and basil
Taste and season. It should be zesty, slightly spicy, and full of flavor.
Step 3: Prepare the Baking Dish
Pour 1 cup of the remaining salsa verde into the bottom of a 9×13-inch baking dish. Spread into an even layer.
Step 4: Assemble the Enchiladas
Spoon the veggie mixture down the center of each tortilla. Roll gently, tucking the filling inward.
Place them seam-side down in the baking dish, packing them snugly side by side.
Pour the remaining salsa verde over the top. Sprinkle the remaining shredded cheese evenly.
Step 5: Bake to Perfection
Bake uncovered at 425°F for 10–15 minutes, or until the cheese is melted and slightly golden on the edges.
Remove from the oven, let cool 5 minutes, and top with avocado, yogurt or sour cream, fresh herbs, and lime.
Notes
- Want crispier edges? Lightly toast tortillas before filling.
- Avoid soggy bottom tortillas by draining roasted veggies of any liquid before rolling.
- For a smokier flavor, broil the veggies for the last 3 minutes of roasting.
- Can’t find salsa verde? Blend 1 cup tomatillos, green onion, lime juice, garlic, and jalapeño.
Storage Tips
Refrigerator: Store leftovers layered in an airtight container. Good for 3–4 days.
Freezer: Freeze wrapped, unbaked enchiladas for up to 2 months. Thaw, then bake with sauce and cheese.
Reheating: Warm in a 350°F oven until heated through. Add extra salsa if needed to moisten. Microwave safe with a cover for 1–2 minutes per slice.
Serving Suggestions
Make this dish complete with fresh, colorful sides.
Mexican Street Corn Salad
A creamy elote-inspired slaw balances out the heat and adds more corn flavor.
Chili-Lime Watermelon Wedges
Juicy, crisp watermelon tossed with lime and Tajín is the perfect cooling side.
Simple Cabbage Slaw
Thin-sliced green and purple cabbage with lime juice and sea salt cuts through richness.
Pineapple or Mango Salsa
Sweet and acidic salsas highlight the smoky, spicy chipotle in the filling.
Refried Beans or Spiced Black Beans
Keep it classic. Beans round out the protein for this vegetarian dinner.
What Other Substitutes Can I Use in Sheet Pan Enchiladas Recipe?
Protein Additions
- Shredded rotisserie chicken – toss with the roasted veggies
- Chopped cooked shrimp – adds a sweet-salty bite
- Black beans or pinto beans – stir into filling
- Tempeh or tofu – for a heartier vegetarian twist
Tortilla Options
- Flour tortillas – roll fewer, bigger enchiladas
- Siete grain-free or cassava tortillas – for gluten/grain-free versions
Cheese Subs
- Mozzarella – for a super gooey melt
- Oaxaca or Asadero – super soft Mexican cheeses
- Dairy-free cheese – melts well in smaller amounts; use with broiling
Salsa Variations
- Red enchilada sauce – gives a deeper, smokier flavor
- Tomato salsa blended with chipotle – makes it spicier
- Yogurt-based avocado crema – swirled as garnish
Conclusion
This sheet pan enchiladas recipe brings smart shortcuts, seasonal flavor, and full-belly satisfaction to your weeknight table. It’s everything we love about enchiladas, homemade filling, melty cheese, and soft tortillas, done in a way that feels fresh, manageable, and breeze-worthy.
The sweet-spicy balance of the chipotle corn and poblano mix, the contrast of cool toppings, and the cozy cheese-on-cheese effect? It all just works.
No stovetop juggling. No complicated techniques. Just chop, roast, roll, and serve up something unforgettable.
Whether for Meatless Monday, casual summer dinners, or your next potluck, these vegetarian enchiladas belong in your rotation.
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Sheet Pan Enchiladas Recipe – Quick Simple Dishes
Description
These sheet pan enchiladas are easy to make. They’re packed with flavor and lots of melty cheese. The veggies are warm and roasted just right. Each bite is fresh, cheesy, and a little spicy. Serve them for dinner or lunch. They work great any night of the week. This is a fun and simple recipe the whole family will enjoy.
Ingredients
For the Roasted Filling
For the Salsa & Enchilada Base
For Assembly
For Serving
Instructions
Step 1: Roast the Summer Vegetables
Preheat your oven to 425°F.
Line a large sheet pan and arrange corn, poblano peppers, zucchini, onion, and garlic in a single layer. Drizzle with olive oil and season with salt and pepper.Roast for 15–25 minutes, flipping halfway through, until vegetables are lightly charred and just softened.
Step 2: Prep the Filling
Remove the corn from the cob using a sharp knife. Lay it flat and slice downward to release the kernels.
Roughly chop the peppers, onions, garlic, and zucchini. Toss everything back onto the sheet pan and mix with:
- 1 cup salsa verde
- Chipotle chilies or seasoning
- Smoked paprika
- Honey
- Half the shredded cheese
- Cilantro and basil
Taste and season. It should be zesty, slightly spicy, and full of flavor.
Step 3: Prepare the Baking Dish
- Pour 1 cup of the remaining salsa verde into the bottom of a 9x13-inch baking dish. Spread into an even layer.
Step 4: Assemble the Enchiladas
Spoon the veggie mixture down the center of each tortilla. Roll gently, tucking the filling inward.
Place them seam-side down in the baking dish, packing them snugly side by side.Pour the remaining salsa verde over the top. Sprinkle the remaining shredded cheese evenly.
Step 5: Bake to Perfection
Bake uncovered at 425°F for 10–15 minutes, or until the cheese is melted and slightly golden on the edges.
Remove from the oven, let cool 5 minutes, and top with avocado, yogurt or sour cream, fresh herbs, and lime.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 816kcal
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 18g90%
- Cholesterol 62mg21%
- Sodium 1160mg49%
- Total Carbohydrate 82g28%
- Dietary Fiber 10g40%
- Sugars 9g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Want crispier edges? Lightly toast tortillas before filling.
- Avoid soggy bottom tortillas by draining roasted veggies of any liquid before rolling.
- For a smokier flavor, broil the veggies for the last 3 minutes of roasting.
- Can’t find salsa verde? Blend 1 cup tomatillos, green onion, lime juice, garlic, and jalapeño.
