Easy One Skillet Chicken Enchilada Recipe (2024)

FAQs

How to cook real good chicken enchiladas? ›

Preparation Instructions

Leave enchiladas wrapped in film and poke holes to ventilate. Place tray in microwave and heat on high for 3 1/2 minutes. Let sit 1 minute. Enjoy!

Easy Cheese Enchiladas Recipe

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.

Bake uncovered 15 to 20 minutes or until hot.

Bake the enchiladas before adding sauce

Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

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

Improving upon canned enchilada sauce

If you're using fresh garlic, onion, or peppers, sauté those first in a bit of oil, then combine the butter, stock, and seasonings. Mix in the flour to thicken it, then pour in that canned enchilada sauce, and bring the mixture to a boil.

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas.

Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.

Yellow corn tortillas have a stronger corn flavor, whereas white tortillas have an almost oaky, nutty flavor when toasted. I personally like white tortillas for tacos and enchiladas, and use yellow ones for fried tortillas and corn chips when I want that corn taste to really come through.

When making enchiladas do you cook the tortillas first? ›

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

To use the oven to soften your tortillas, preheat your oven to 350°F (175°C). Once heated, wrap the tortillas in aluminum foil and place them in the oven for 10-15 minutes or until they are warm and pliable enough to roll.

The simplest would be to make a thin paste of 1 teaspoon of cornflour or corn starch and water, add it to the sauce, and simmer it for 3 minutes.

Foil Covering: Most enchiladas are covered with foil while baking. This helps to trap steam and heat, ensuring that the enchiladas cook evenly and stay moist. The foil is typically removed towards the end of the baking time to allow the cheese on top to melt and develop a golden brown crust [1].