Sheet Pan Enchiladas
Ingredients
Pack of tortillas, cut into triangles – we used the flour street taco size, cut into 6ths
1+ pounds of ground beef (or chicken, or turkey, or sausage, or…), made into taco meet – we always use #cattlemansgrill Mexicano for our taco seasoning, AWAYS!
8+oz of shredded cheese – these were made with freshly grated Monterey Jack (it’s was we had in the fridge) - any cheese will work!
Enchilada sauce – we used two 10oz cans of @oldelpaso Mild Red Enchilada Sauce
@bearandburtons Breakfast Sauce Too, Cacique Table Cream, and sliced Green Onions to finish - but your imagination run wild!
Cook
This was adapted from @oldscoolkevmo recipe!
First prepare the taco meat, however you prepare your taco meet. While that is going, cut the tortillas and toss them in a large bowl. Once the meat is ready, add it to the bowl, then add the enchilada sauce and ~half of the cheese. Toss, stir, mix well.
Spread this mixture in an even layer on a sheet pan (we used a jelly roll pan, last time a ½ sheet pan felt too big). Top with the remaining cheese, adding whatever else you’d like. @oldscoolkevmo used black olives and pickled jalapeños, but the sky’s the limit.
Bake at 375° for ~25 minutes until the cheese is melty and browned
Tools
Skillet: Made In 12” ProCoat Non Stick Frying Pan
