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!

Quarantine Kitchen: Sheet Pan Fajitas

Sheet Pan Steak Fajitas (Image Source: Getty Images)

Fajitas can be a quick and simple dinner, especially when they are a sheet pan dinner! This recipe uses steak although it can be adapted to to include different protein options, for example: chicken and shrimp work well with this too.

Cooking in the kitchen!

It’s important to note that credit for this recipe goes to our youngest son, he came up with this marinade recipe over a year ago. He started with oil and then picked spices from the cupboard to come up with something that he thought would be a little spicy and flavorful for fajitas! It’s so delicious, we make it routinely now.

Also when we make these we also always do some chicken, shrimp, or steak and some tofu! For tofu, opt for a baked tofu (the texture is great), like Caribbean Baked Tofu by Soy Boy. You can combine the different proteins on one sheet pan or separate sheet pans, depending on your preference.

Check out our Facebook page for a video of this recipe!

Sheet Pan Fajitas

Serves 6

Ingredients:

1 pound steak, fat trimmed
2 bell peppers (variety of colors if possible!), seeds removed and sliced
1 sweet onion, peeled and sliced
1/4 cup olive oil
2 tablespoons lime juice
2 teaspoons chili powder or spicy paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Directions:

1. Preheat the oven to 425 degrees F.

2. Arrange the sliced peppers and onions on a sheet pan.

3. In a small bowl, whisk together the oil, lime juice, and spices. Pour the sauce over the vegetables and toss to combine. Note: if you are using chicken or shrimp, you can add directly to the sheet pan with the veggies during this step.

4. Place the vegetables in the oven for 10 - 15 minutes to start cooking.

5. Meanwhile, over medium heat on the grill, sear the steak on both sides. Then slice into thin slices.

6. Remove the tray of veggies from the oven, add the sliced steak. Also add cubes of tofu during this step. Then continue to cook for another 15 minutes or until the steak is cooked to your preference.

   Serving suggestion: Serve with whole wheat tortilla, chopped veggies, and salsa.