Sheet Pan Enchiladas

Sheet Pan Enchiladas Dish Guide

Serves 4

Five Ingredients

20 corn tortillas

1 lb ground beef

1 packet taco seasoning

1 28 oz can enchilada sauce

8 oz pepper jack cheese, grated

Preheat oven to 375 F (with convection if possible).

In a saucepan over medium heat add the ground beef and cook and crumble into pieces. Add the taco seasoning packet and any water if needed. Cook for 2-3 minutes until some of the liquid reduces.

Cut the tortillas into 6 even pieces each and add to a large bowl. Add the cooked beef along with about half the enchilada sauce and about 1/3 of the cheese. Mix thoroughly.

Lay out meat and tortilla mixture on a large baking sheet and spread into an even layer. Drizzle over the remaining sauce and top with cheese.

Back for 15-20 minutes or until cheese is golden brown and bubbly and edges of the tortillas are getting crisp.

Garnish as desired with cilantro, hot sauce, sour cream, olives, onions, etc.