Description
A complete guide to help you decide whether to bake enchiladas covered or uncovered. Learn expert tips, avoid common mistakes, and discover how different methods affect texture, flavor, and presentation.
Ingredients
Scale
- 10 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey jack, or blend)
- 2 cups cooked shredded chicken or beans
- 2 cups enchilada sauce (red or green)
- 1/2 cup chopped onion (optional)
- Olive oil for frying
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- If using corn tortillas, lightly fry in oil to prevent sogginess.
- Fill tortillas with chicken or beans and some cheese, then roll and place in a baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10 minutes for a crispy, bubbly top.
- Let rest 5 minutes before serving.
Notes
- For crispier enchiladas, bake uncovered during the last 10 minutes.
- Avoid over-saucing to prevent soggy tortillas.
- Try broiling for 2-3 minutes at the end for golden cheese tops.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
Keywords: bake enchiladas with foil, enchiladas oven tips, how to cook enchiladas, enchilada baking method, covered enchiladas, crispy enchiladas