Sheet Pan Enchiladas - Two Ways!

There is something so fantastic about sheet pan dinners! One of my favorite bonuses is that they are quick and easy to clean up.

This is a sheet pan enchilada recipe that I have adapted from Molly Gilbert’s, Sheet Pan Suppers cookbook, which is filled with lots of delicious recipes.

Sheet Pan Enchiladas
Serves 6

Ingredients:
2 cups chicken, cooked and diced OR chickpeas, drained and rinsed
1 can diced green chilies
2 cups enchilada sauce
1 cup black beans, drained and rinsed
1 cup chickpeas, drained and rinsed
1/2 cup scallions, chopped
1 cup cheddar cheese, shredded
10 small whole grain tortilla shells
3 cups+ cooked brown rice or cauliflower rice
1 avocado for serving

Directions:

1. Prepare a sheet pan with heavy duty foil. Preheat oven to 350 degrees F.

2. In a mixing bowl, combine the chicken or 2 cups chickpeas), chiles, 1/2 cup enchilada sauce, black beans, chickpeas, scallions, and 1/2 cup of the shredded cheddar cheese. Mix to combine.

3. Spread 1/2 cup of enchilada sauce in a thin layer over the sheet pan. Line perimeter of sheet pan with the rice.

4. To fill the enchilada shells: spread out one tortilla shell and fill it with about 1/2 cup of the chicken mixture. Then roll up folding the two sides and roll tightly so the filling stays in the shell. Place the filled shells on the baking tray in two rows, of 5 wraps each.

   Note - depending on the size of your tortilla shells, adjust the number of enchiladas you prepare!

5. Drizzle the remaining sauce over the rice and over the top of the shells. Sprinkle with remaining cheddar cheese. Bake for 30 minutes or until cheese it melted and filling is warmed through.

   Serve topped with diced fresh avocado!