Sheet Pan Enchiladas Verde

Name: Sheet Pan Enchiladas Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 2 bell peppers (red, yellow, or orange), cut into strips; 2 cups salsa verde; 1/2 cup sour cream; 8 oz Monterey Jack cheese, shredded; 12 corn tortillas; 1/2 tsp kosher salt; 1/4 tsp black pepper; 3 tbsp fresh cilantro, chopped

A simplified, trendy take on enchiladas: chicken and peppers roasted on a sheet pan with a silky tomatillo sauce and melted cheese. Weeknight-easy with minimal cleanup.

50 minEasyServes 4420 cal/serving

SouthwesternDinnerOvenStandardGluten-Free

Ingredients

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 bell peppers (red, yellow, or orange), cut into strips
2 cups salsa verde
1/2 cup sour cream
8 oz Monterey Jack cheese, shredded
12 corn tortillas
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp fresh cilantro, chopped

Instructions

1

Preheat oven to 425°F. Arrange 2 lbs cut into bite-sized pieces boneless, skinless chicken breasts and 2 cut into strips bell peppers (red, yellow, or orange) on a large sheet pan. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2

Warm 12 corn tortillas briefly (on a skillet or in the microwave) to make them pliable.
3

In a bowl, whisk together 2 cups salsa verde and 1/2 cup sour cream until smooth.
4

Drizzle half the salsa verde mixture over the chicken and peppers on the sheet pan. Toss gently to coat.
5

Roast for 15 minutes until chicken is nearly cooked through.
6

Remove from oven and arrange tortillas over the chicken mixture. Pour remaining salsa verde mixture over top, then sprinkle with 8 oz Monterey Jack cheese, shredded.
7

Return to oven for 8-10 minutes until cheese is melted and bubbly.
8

Garnish with 3 tbsp chopped fresh cilantro and serve straight from the pan.

Questions

Can I make Sheet Pan Enchiladas Verde dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream, 8 oz Monterey Jack cheese, shredded. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Sheet Pan Enchiladas Verde keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Enchiladas Verde?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Southwest Steak Salad salad
Salsa Verde sauce
Maple-Glazed Bacon Brussels Sprouts side

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