Description
This comprehensive guide unlocks the secrets to making perfect enchiladas—from choosing the right tortillas and sauces to avoiding soggy results. Packed with expert tips, regional variations, and foolproof techniques, this resource will help you master one of the most beloved comfort foods of all time.
Ingredients
- Corn tortillas (or flour if preferred)
- Filling options: shredded chicken, beef, beans, or roasted vegetables
- Cheese: Monterey Jack, cheddar, or a blend
- Homemade enchilada sauce (red, green, or mole)
- Olive oil (for frying tortillas)
- Salt, pepper, cumin, smoked paprika, garlic powder
- Fresh toppings: cilantro, crema, avocado, lime, onions
Instructions
- Preheat oven to 375°F (190°C).
- Lightly fry or warm tortillas until pliable.
- Prepare your filling of choice and season well.
- Spread a small amount of sauce in the bottom of a baking dish.
- Fill and roll each tortilla, placing seam-side down.
- Drizzle additional sauce and sprinkle with cheese.
- Cover with foil and bake for 15 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving.
- Top with fresh garnishes like crema, avocado, and cilantro.
Notes
- Warming or frying tortillas prevents cracking and sogginess.
- Don’t overfill or oversauce; balance is key.
- For a crispier top, bake uncovered in the final minutes.
- Try different sauces like tomatillo (green), red chile, or mole for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican / Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: Approx. 350 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 35 mg
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