Weeknight Chicken Enchiladas Recipe - Food.com (2024)

FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Leave Enchiladas wrapped in film and poke holes to ventilate. 3. Place tray in microwave & heat on high for 3 minutes 30 seconds to 4 minutes 30 seconds. Let sit 1 minute.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

Then when the sauce is almost finished, a quick blend with a blender or immersion blender results in a smooth sauce. Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.

Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

Instead, all the rich and savory flavors come from only a handful of ingredients – dried chiles, garlic, salt and Mexican chocolate. (Check out this easy enchilada sauce recipe for a 10-minute version made with easy-to-find pantry ingredients like chili powder, tomato paste and broth.)

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

How do you prevent corn tortillas from falling apart when you try to roll them up? You've got to heat the tortillas before you roll them up. You can give them a lite coating of oil and toss them into a hot sauté pan. Use no oil, if you prefer, or do it restaurant style and dip them into the deep fat fryer.

How to keep enchiladas from getting hard on the bottom? ›

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.

Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Chopped salad, rice pilaf, fresh guacamole, and street corn dip – these all go great with chicken enchiladas! This iconic tortilla dish can be made with slow cooker shredded chicken or leftover rotisserie chicken, a great main course!

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

First, it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid completely disintegrating. Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown. Finally, it adds richness from the oil.

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.