These Chicken Pancakes couldn’t be easier to make! Using store-bought rotisserie chicken, shredded cheese, and taco seasoning, you’ll have the perfect base for tacos that can be easily made in the oven.
After my Sheet Pan Baked Cheese became popular, I noticed that you were all looking for easy, big-batch recipes that happened to be toddler-friendly too. Of course, anyone (kids or not) loves quesadillas, but for whatever reason, my kids especially love them, so being able to prepare them in the oven is a total time hack!
What I love about these sheet pan tortillas is that they are so easy to customize. You can add any toppings you want, bake and voila – delicious tortillas! I tend to stick with chicken and cheese because my kids can spot veggies from a mile away, but you can easily add any veggies you like.
Regardless, these sheet pan tacos are so delicious and require so little prep, you’ll wonder why you haven’t made them in years. So grab your baking sheets because it’s time to make tortillas in the oven!
Sheet Pan Quesadilla Ingredients
- flour tortillas – I like to use large burrito sized tortillas. You can also use gluten-free or grain-free tortillas, but note that they may not be as pliable and the baking time will need to be adjusted.
- melted cream – You will use melted butter to grease the pan and brush the tortillas.
- olive oil – Just a little bit mixed with the chicken.
- roast chicken – I used store bought rotisserie chicken just for convenience. You can use homemade shredded chicken or another protein (see the FAQ below for ideas).
- Taco Seasoning – Or make your own using a combination of paprika, cumin, paprika, garlic powder, onion powder, oregano + salt and pepper.
- grated cheese – I like shredded cheddar or Monterey Jack, but you can use any kind of cheese you like.
- salt + black pepper – Taste or sodium preference.
This recipe also calls for two large baking sheets. One of these will be placed on top of the baked tortillas to ensure they hold their shape.
How to Make Tortillas in the Oven
Step 1: Prepare the pan
Preheat oven to 400 degrees F and brush a baking sheet with 1 tablespoon melted butter. Place the 6th tortilla layer around the edges of the pan so that it hangs slightly over the top. Place 2 more tortillas in the center.
Step 2: Mix the chicken
Combine shredded chicken, olive oil, and taco seasoning in a large bowl.
Step 3: Fill Quesadillas + Bake
Spread chicken mixture evenly over tortillas and top with chopped cheese and salt + pepper. Fold the overhanging tortilla back around the perimeter onto the center tortilla so that all of the filling is covered. Brush the tops of the tortillas with the remaining cream and place a second baking sheet directly on top. Bake in the oven for 20 minutes, then remove the top baking sheet and bake uncovered for an additional 5 minutes, or until the tortillas are crisp and golden brown.
Step 4: Cut + Top
Once your quesadillas are baked and golden and crispy around the edges, remove them from the oven, cut into desired portions, and top with the topping suggestions below.
Taco Ingredients
- sour cream – You can also use Greek yogurt if you prefer.
- Salsa – If you prepare it ahead of time or just like the taste of salsa, you can always add more on top. I highly recommend this green salsa recipe. Pico de gallo is always a good idea!
- avocado – I mean you can never have enough guacamole! Try my homemade version.
- hot sauce – We like to add my homemade chipotle sauce, but you can also use store-bought hot sauce!
- black pepper – Looking for more calories? Top with fresh or pickled jalapenos!
- Cilantro + green onion – Both adds flavor and can be used as a garnish.
Frequently Asked Questions: Sheet Pan Tacos
Absolutely! Some of my recommendations include black beans, refried beans, corn, or other vegetables. The traditional vegetable mix is chopped onions, red bell peppers, and green bell peppers. Just saute it in olive oil and add some taco seasoning. Stuff them into your tortillas.
Yes! I prefer to use a store-bought rotisserie chicken because it’s a time hack for this already simplified recipe. That being said, you can add your favorite protein. If you want to make your own pulled chicken, I recommend either using this burrito recipe for chicken or this time-saving Instant Pot Salsa Chicken . Ground beef, turkey or pork would also work.
must! I like to use shredded cheddar or pepper jack cheese, but feel free to use any kind of cheese you like.
Storage instructions
refrigerator: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Warm in the microwave or on the stove top.
refrigerator: You can freeze oven tortillas in a freezer bag or freezer-safe container for up to 3 months. Microwave for about 3 minutes from frozen or allow to defrost, then reheat in microwave or cook on stovetop.
More Mexican inspired recipes
Pan Tortillas
These Chicken Pancakes couldn’t be easier to make! Using store-bought rotisserie chicken, shredded cheese, and taco seasoning, you’ll have the perfect base for tacos that can be easily made in the oven.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- total time: 35 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: bake
- gourmet food: Mexican
- 8 x 10-inch flour tortilla (burrito size)
- 2 tablespoons melted cream
- 1 tablespoon olive oil
- 2 cups shredded grilled chicken
- 1 tablespoon Taco Seasoning
- 3 cups shredded cheese (I like cheddar or pepper jack cheese)
- salt + pepper, Go and try it
- Preheat oven to 400 degrees Fahrenheit.
- Brush half of the melted cream directly onto a large pan.
- Place the 6th tortilla layer around the edges of the pan so that it hangs slightly over the top. Place 2 more tortillas in the center.
- Spread chicken mixture evenly over tortillas and top with chopped cheese and salt + pepper.
- Fold the overhanging tortilla back around the perimeter onto the center tortilla so that all filling is covered.
- Brush the tops of the tortillas with the remaining cream and place a second baking sheet directly on top.
- Bake in the oven for 20 minutes, then remove the top baking sheet and bake uncovered for an additional 5 minutes, or until the tortillas are crisp and golden brown.
- Cut into desired portions and top with suggested toppings (listed above).
- Keeps in the refrigerator for up to 3 days or more (see freezing instructions above).
