Author: Heidi Bucolo

Street corn chicken enchiladas turn all that creamy, zesty flavor into an easy, cheesy delicious dinner. They are full of flavor, simple to make, and ready in just 40 minutes! They are perfect for busy nights.

Street Corn Chicken Enchilada Ingredients

• Tortillas: Use flour tortillas or corn tortillas. Warm them in the microwave for about 30 seconds first so they’re easier to roll.
• Corn: Canned, fresh, or frozen corn all work. For extra flavor, char the corn in a skillet before adding it to the filling.
• Cheese: Freshly grated cheese melts best. Swap Monterey Jack for cheddar, Colby Jack, mozzarella, or a mix. Queso fresco also works in place of cotija.
• Chicken: Use cooked shredded chicken, rotisserie chicken, or canned chicken.

Street Corn Chicken Enchiladas

These enchiladas come together quickly. I love charring the corn first for a little extra smoky flavor, then mixing everything together. If enchiladas are a hit at your house, try my white chicken enchiladas or cream cheese chicken enchiladas.

1. Make the Sauce: Preheat the oven to 350°F, then spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the enchilada sauce, sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Set aside.
2. Mix the Filling: In a large bowl, combine the shredded chicken, corn, half of the Monterey Jack cheese, and green chilies, then stir in 1 cup of the sauce.
3. Fill and Roll: Spread ½ cup of sauce in the bottom of the baking dish. Add the filling to each tortilla, then roll tightly, and place seam side down in the pan.
4. Top and Bake: Pour the remaining sauce over the enchiladas, then sprinkle with the remaining Monterey Jack and cotija cheese. Bake uncovered for 20–25 minutes, until hot and bubbly. Garnish with cilantro and charred corn, if desired.

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Street Corn Chicken Enchiladas

Street corn chicken enchiladas are creamy, cheesy, and packed with zesty corn flavor. This easy 40-minute dinner is a fun twist on classic enchiladas.

Course Dinner, Main Course

Cuisine Mexican

Keyword chicken enchiladas, street corn chicken enchilada recipe, street corn chicken enchiladas, street corn enchiladas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 786kcal

Author Alyssa Rivers

Ingredients

• 2 cups green enchilada sauce
• ½ cup sour cream
• ½ cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• salt and pepper to taste
• 3 cups shredded chicken
• 2 cups corn kernels canned, fresh, or frozen
• 2 cups shredded Monterey Jack cheese
• 1 (4-ounce) can diced green chilies
• 8 flour or corn tortillas
• ¼ cup crumbled cotija cheese or queso fresco
• chopped cilantro optional for garnish
• charred corn kernels optional for garnish

Instructions

• Preheat the oven to 350 degrees and spray a 9 x 13-inch pan with nonstick cooking spray.
• To make the sauce, combine 2 cups green enchilada sauce, ½ cup sour cream, ½ cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon chili powder, 2 teaspoons garlic powder, and salt and pepper to taste. Set aside.
• In a large bowl, combine 3 cups shredded chicken, 2 cups corn kernels, half of the 2 cups shredded Monterey Jack cheese, and 1 (4-ounce) can diced green chilies. Add 1 cup of the sauce and mix to combine.
• Spread ½ cup of the sauce on the bottom of the pan. Scoop about ½ cup of the filling into the center of 8 flour or corn tortillas. Roll up tightly, then place in the prepared pan seam side down.
• Pour the remaining sauce over the enchiladas and top with the remaining half of the 2 cups shredded Monterey Jack cheese and ¼ cup crumbled cotija cheese. Bake uncovered for 20-25 minutes, until bubbly and golden. Top with chopped cilantro and charred corn kernels, and serve.

Notes

Leftover and Make Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave until warmed through.
• Freezer: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Make Ahead: Assemble up to 24 hours in advance and refrigerate. Bake straight from the fridge, adding a few extra minutes as needed.

Nutrition

Calories: 786kcal | Carbohydrates: 29g | Protein: 47g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 2081mg | Potassium: 542mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2184IU | Vitamin C: 16mg | Calcium: 536mg | Iron: 4mg

What to Serve With It

Dressings, Sauces, and Dips

Guacamole

15 minutes

Side Dishes

Cilantro Lime Rice

25 minutes

Recipe Skill Levels

Homemade Corn Tortillas

30 minutes

Salads

Black Bean and Corn Salad

10 minutes

This Sheet Pan Doner Kebab is all about thin, warmly spiced beef with irresistibly crisp edges, piled into soft pita with creamy homemade tzatziki. I make the filling with ground beef, freshly grated onion, minced garlic, and pantry spices, then roll it flat between parchment, fold it into thirds, and bake it for 15 minutes. After baking, I tear the meat into pieces and broil it until the edges are crisp. The rolling method may look unusual, but my step photos make it easy to follow! This recipe makes four filled pitas, so you can feed four people or prep your lunches for just $2.76 each. Find me takeout that can do that!

An Easy Doner-Style Dinner on a Sheet Pan

I first spotted this viral sheet pan doner kebab trend online and knew I had to try it for myself. After creating, testing, and sharing my own version on the Budget Bytes Instagram, it quickly became a huge hit. So we knew it deserved a permanent place on the website, too!

This isn’t the traditional method of slicing doner meat from a vertical spit. It’s a quick oven version for home cooks that mimics those thin layers of meat with browned, crispy edges. I chose to use all ground beef because it cost less than using a beef-lamb blend, and freshly grated onion, minced garlic, and pantry spices give it plenty of flavor. I also split the mixture into two portions because it’s much easier to roll the meat nice and thin that way. The thinner it is, the more of those crispy edges you get under the broiler at the end. Then comes the fun part: loading the pita with tzatziki and whatever toppings you love (I went with crisp lettuce, juicy tomatoes, fresh dill, and pickled red onions!). If you want another takeout-style meal you can make at home, our chicken shawarma is a great one to try next!

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Sheet Pan Doner Kebab

This Sheet Pan Doner Kebab is an easy oven shortcut for thin, crispy beef served gyro-style in soft pita with tzatziki and fresh vegetables.

Course Main Course

Cuisine Turkish

Total Cost $11.05 recipe / $2.76 serving

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 servings (1 pita with fillings & ¼ cup Tzatziki)

Calories 525kcal

Author Melissa Nolan

Equipment

• 15×12 Sheet Pan
• 2 Medium Bowls
• Rolling Pin

Ingredients

Doner Kebab Ingredients

• 1 lb. ground beef $6.44*
• ½ onion grated, (100g) $0.35
• 2 garlic cloves minced, $0.12
• 2 tsp dried oregano $0.08
• 1 tsp ground cumin $0.08
• 1 tsp paprika $0.08
• 1 tsp salt $0.04
• ½ tsp black pepper freshly cracked, $0.08
• ¼ tsp dried thyme $0.02
• ¼ tsp garlic powder $0.02
• ¼ tsp onion powder $0.02
• 4 pita $2.18**

Tzatziki Ingredients

• ½ cucumber grated and pressed dry, (125g) $0.37
• 1 cup plain Greek yogurt $0.84
• 1 garlic clove minced, $0.06
• 1 tsp dried dill $0.12
• 1 Tbsp lemon juice $0.07
• 1 Tbsp cooking oil $0.04***
• ½ tsp salt $0.02
• ⅛ tsp black pepper freshly cracked, $0.02

Instructions

• Gather and prepare all ingredients. Preheat the oven to 400°F.
• In a medium bowl, add the ground beef, grated onion, garlic, dried oregano, cumin, paprika, salt, pepper, dried thyme, garlic powder, and onion powder.
• Using your hands or a rubber spatula, combine all the ingredients until fully incorporated and divide the mixture in half.
• Place each half on a sheet of parchment paper, then fold in half. Using a rolling pin, roll the beef mixture out thin to the edges of the parchment paper. Continue with the other half.
• Fold each of the parchment papers with the meat into thirds and place on a sheet pan.
• Place the sheet pan in the preheated oven and cook for 15 minutes.
• While the meat is cooking, you can make the tzatziki. Grate and press the cucumber into a medium bowl. Discard the liquid. Then add the grated cucumber, Greek yogurt, garlic, dill, lemon juice, oil, salt, and pepper into the bowl. Stir to combine and set it aside.
• After 15 minutes, remove the sheet pan and turn the oven to broil.
• Carefully unwrap the beef from the parchment****. Using kitchen shears or your hands (when the meat has cooled enough), cut the beef into medium-sized pieces and place them back on the sheet pan.
• Place the pan back in the oven and broil for an additional 3 minutes until the edges of the beef are crispy. Make sure to keep an eye on it while it broils so it doesn’t burn.
• Remove the sheet pan from the oven. Divide the meat evenly onto each pita. Drizzle on the tzatziki and top with your favorite veggies, then enjoy!

See how we calculate recipe costs here.

Notes

*Doner meat is usually a combination of lamb and beef. To make it budget-friendly, I used just beef. If you really want to save some money, you can use ground chicken or turkey, too! I used 73/27 ground beef because fattier meat has more flavor and helps the thin sheets stay juicy. Ground beef should reach 160°F, and ground chicken or turkey should reach 165°F. If the sheet pan looks oily after baking for 15 minutes, carefully pour off some of the rendered fat before letting the meat cool and tearing it into pieces.

**I used store-bought pita bread, but you can also use homemade pita bread or homemade naan.

***Our original tzatziki sauce recipe uses extra virgin olive oil, but that can be pricey. Any neutral cooking oil will work here, so use whatever you already have (such as avocado oil or vegetable oil). You can also customize the tzatziki sauce with more lemon juice or dill, or add mint, red wine vinegar, or sour cream.

****Let the meat cool slightly. The meat and trapped steam are very hot when you open the parchment, so let it cool for a few minutes before handling it and tearing it into smaller pieces.

Optional Toppings: Shredded lettuce, red onions, tomatoes, pickled onions, olives, pickles, bell peppers, cucumbers, or whatever you want.

 

The total price and nutrition calculation includes the beef, pita, and tzatziki. Optional toppings are not included (use whatever you like and have to hand!).

Nutrition

Serving: 1serving (1 pita with fillings & ¼ cup Tzatziki) | Calories: 525kcal | Carbohydrates: 38g | Protein: 31g | Fat: 27g | Sodium: 1270mg | Fiber: 2g

how to make Sheet Pan Doner Kebab Step-by-Step photos

Gather the doner kebab ingredients: You’ll need 1 lb. ground beef, ½ onion, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, ½ tsp black pepper, ¼ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, and 4 pita breads.

Gather the tzatziki ingredients: You’ll need ½ cucumber, 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp dried dill, 1 Tbsp lemon juice, 1 Tbsp cooking oil, ½ tsp salt, and ⅛ tsp black pepper.

Grate the onion: Start by grating ½ an onion. I prefer grating it instead of chopping or mincing because it gets the onion into fine, juicy pieces that blend evenly into the beef without using a food processor.

Season the beef: Place 1 lb. ground beef, the finely grated onion, 2 minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, ½ tsp freshly cracked black pepper, ¼ tsp dried thyme, ¼ tsp garlic powder, and ¼ tsp onion powder in a medium bowl. Use clean hands or a rubber spatula to work everything together until the mixture looks uniform and slightly tacky.

Now divide the meat mixture into two equal portions. Each portion will make enough doner meat for two pitas.

Roll the beef into thin sheets: Place one portion of beef on a sheet of parchment paper, then fold the paper in half over the meat. Use a rolling pin to roll the beef into a thin, even layer that reaches the edges of the folded parchment. Check for thicker spots and roll them out so the meat cooks evenly. Repeat with the second portion.

Fold the packets: Fold each meat-filled parchment sheet into thirds, being careful not to bunch the paper or shift the meat.

Bake the doner meat: Place both packets on the sheet pan and bake at 400°F for 15 minutes. The beef should look set and cooked through, and the thickest section should reach 160°F. If it hasn’t reached temperature, return it to the oven for a few more minutes before broiling.

Make the tzatziki: As the meat bakes, grate ½ cucumber, then squeeze or press out as much liquid as possible. The cucumber should feel fairly dry rather than dripping wet. Discard the cucumber liquid or add it to smoothies!

Add the grated and squeezed cucumber to a medium bowl with 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp dried dill, 1 Tbsp lemon juice, 1 Tbsp cooking oil, ½ tsp salt, and ⅛ tsp freshly cracked black pepper.

Stir until combined. The finished tzatziki should look thick, creamy, and easy to spoon!

Unwrap and tear the meat: Remove the sheet pan from the oven and switch the oven to broil.

Carefully open the parchment away from your face to release the hot steam, then remove the paper. If the pan looks very oily, carefully pour off some of the rendered fat into a heat-safe container. Let the meat cool for a few minutes before tearing it with your hands or cutting it with kitchen shears into medium-sized pieces.

Broil until crispy: Spread the pieces across the sheet pan in a single layer so the edges are exposed. Broil for about 3 minutes, watching closely, until the edges are browned and crispy but not dry or burnt.

Fill the pitas: Divide the doner meat evenly among 4 pitas, then add ¼ cup tzatziki to each. Finish with your favorite fresh vegetables, pickles, herbs, or a squeeze of lemon juice (all optional). Serve right away while the meat is warm and the edges are still crisp. Enjoy!

Serving Suggestions

I find these doner kebabs pretty filling once the meat and optional toppings are added to the pita, but I’d still add a side or two before calling it dinner. Since I’m already chopping vegetables for the toppings, I like choosing sides that use up the extras. Our cucumber tomato salad⁠ and Greek salad⁠ are both great for using leftover salad veggies! Our cauliflower tabbouleh is another option to keep the plate light and add plenty of fresh herbs without any extra cooking. Or try this lemony cucumber couscous salad⁠ for an easy meal prep side! It makes the meal more filling and holds up well in the fridge for several days.

Storage & Reheating

Let the doner meat cool, then transfer it to an airtight container and refrigerate for 3-4 days. Keep the meat, tzatziki, fresh toppings, and pita separate so nothing becomes soggy. The tzatziki will keep in the fridge for up to 5-7 days, depending on the freshness of the ingredients.

Reheating

For the crispiest edges, spread the meat in a single layer and reheat the meat in a skillet over medium heat, or use an air fryer or oven set to 350°F until hot throughout. The microwave also works for a quick lunch, but the edges will be softer. Reheated leftovers should reach 165°F.

Freezing

Freeze the cooled homemade doner meat on its own in an airtight, freezer-safe container for up to 3 months. I don’t recommend freezing assembled pitas, tzatziki, or fresh toppings. Thaw the meat overnight in the refrigerator, then reheat it using one of the methods above.

Try These Mediterranean-Inspired Dinners Next!

• When I want another warmly spiced beef dinner, I make our Beef Kofta Meatballs with roasted vegetables and rice!
• Prep the chicken, vegetables, and yogurt sauce for these Greek Chicken Wraps ahead of time, then build a fresh wrap whenever you’re ready to eat.
• Spinach, sun-dried tomatoes, feta, and a creamy dill sauce give our Mediterranean Turkey Burgers plenty of fresh, savory flavor.

More Easy Sheet Pan Recipes

Sheet Pan Greek Chicken and Vegetables

$13.30 recipe / $3.33 serving

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

Sheet Pan Chicken Fajitas

$10.19 recipe / $2.55 serving

Sheet Pan Kielbasa Potatoes and Green Beans

$9.47 recipe / $2.37 serving

The post Sheet Pan Doner Kebab appeared first on Budget Bytes.

Dill pickle bread is cheesy, buttery, and packed with tangy pickle flavor in every bite. Chopped dill pickles and dill seasoning give this easy quick bread even more bold, briny flavor, with plenty of melty cheese.

Dill Pickle Bread Ingredients

• Dill Pickles: Stick with dill pickles, not sweet or bread-and-butter pickles. I like small snacking pickles, but any dill pickle works.
• Fresh Dill: Swap dried dill for 1 ½ teaspoons of chopped fresh dill.
• Cheese: Cheddar is delicious, but Pepper Jack, Monterey Jack, or Colby Jack also work well.
• Dill Pickle Seasoning: For extra tang, add 1 ½ teaspoons of dill pickle seasoning. Look for popcorn-style seasoning, not pickling spice.

How to Make Dill Pickle Bread

If you love easy savory breads like my Cheddar Bay Biscuit Bread or beer bread, this dill pickle bread recipe is another one to add to your list. Make a batch to serve with a delicious bowl of soup.

1. Prep the Pan: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
2. Mix the Dry Ingredients: Whisk the flour, sugar, baking powder, 1 ½ teaspoons of the dried dill, garlic powder, onion powder, and salt in a large bowl.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the milk, egg, and 4 tablespoons melted butter.
4. Make the Batter: Stir the wet ingredients into the dry ingredients just until combined. Fold in the cheese and pickles.
5. Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. For a darker top, broil on HIGH for 1–2 minutes.
6. Add the Dill Butter: Stir the remaining 1/4 teaspoon of dill into the remaining tablespoon of melted butter. Brush it over the warm loaf, then let the dill pickle bread rest for 10 minutes before removing from the pan and slicing.

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Dill Pickle Bread

Cheesy dill pickle bread is soft, buttery, and packed with pickle flavor, cheddar cheese, and a savory dill butter topping.

Course Bread, Side Dish

Cuisine American

Keyword Dill Pickle Bread, dill pickle bread recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 438kcal

Author Alyssa Rivers

Equipment

• 1 9 x 5-inch bread pan preferably metal

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 ¼ teaspoons dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg
• 5 tablespoons melted unsalted butter divided
• 2 cups shredded cheddar cheese
• ⅔ cup roughly chopped dill pickles

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
• Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons of the 1 ¼ teaspoons dried dill, ½ teaspoon garlic powder½ teaspoon onion powder, and ½ teaspoon salt in a large bowl.
• Combine 1 cup milk, 1 large egg, and 4 tablespoons of the 5 tablespoons melted unsalted butter, then stir the milk mixture into the flour mixture just until combined.
• Fold in 2 cups shredded cheddar cheese and ⅔ cup roughly chopped dill pickles, then pour the batter into the prepared baking pan.
• Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you’d like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
• Just before the loaf comes out of the oven, stir the remaining ¼ teaspoon of dill with the remaining tablespoon of melted unsalted butter.
• Brush the butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.

Notes

Leftover Instructions

• Fridge: Store in an airtight container for up to 7 days. Reheat for 15–30 seconds if desired.
• Room Temperature: Store in an airtight container for up to 4 days.
• Freezer: Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 438kcal | Carbohydrates: 38g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 811mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 462mg | Iron: 3mg

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