Over 33 of the BEST Enchilada Recipes (2024)

FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

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

Tip. It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas.

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!

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes.

But, you can use the one you like to most. You want to use a “Mexican” Cheese, use Chihuahua, Oaxaca or Menonita. Queso Blanco or Fresco (fresh cheese). Sometimes queso Manchego (enchiladas suizas), which is a bit like Mozzarella.

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.

If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.

Corn tortillas will tear and break if not really fresh! They can be softened in a skillet with a small amount cooking oil. Put them in, One layer at a time, leave space, turn over and when softened remove carefully.

Why do my tortillas break when I make enchiladas? ›

To make enchiladas, get some oil in a skillet or frying pan, get it hot (but not smoking hot), and heat the tortilla in the hot oil for a few seconds each side. Put the tortilla in a plate and remove the excess oil with a paper napkin. If you do this, when you roll the enchiladas the tortilla will not break.

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.

Grab a tray of our Creamy Poblano Chicken Enchiladas from your local Costco or other grocery store and remove the plastic. Transfer it to an oven-safe container or cook it right in the tray. Bake at 375 degrees for 27-29 minutes. When the enchiladas are done cooking, let rest for 2 minutes.

Las Palmas makes the best green enchilada sauce at the grocery store. It's a little tangy, super savory, and it tastes very fresh, even though it's canned enchilada sauce. If you're a green sauce lover, you will be thrilled with this premade enchilada sauce. You won't just want to stop at enchiladas!

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.