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

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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.

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Questions

What oven temperature does Sheet Pan Enchiladas Verde need?

For Sheet Pan Enchiladas Verde, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 15 minutes, in step 5.

How do I know when Sheet Pan Enchiladas Verde is done?

Go by the cues in the method rather than the clock. Step 5: cook until chicken is nearly cooked through. Step 7: cook until cheese is melted and bubbly.

What can I use instead of sour cream in Sheet Pan Enchiladas Verde?

The entry for Sheet Pan Enchiladas Verde calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken thighs instead of chicken breasts in Sheet Pan Enchiladas Verde?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sheet Pan Enchiladas Verde uses 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces.

Can I make Sheet Pan Enchiladas Verde dairy-free?

Yes. The dairy in Sheet Pan Enchiladas Verde 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.

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