What is an enchilada?

Originating in Mexico, enchiladas are flour or corn tortillas rolled, filled, and covered with a savory sauce. They are commonly filled with a mixture of ingredients, which may include meats, vegetables, beans, potatoes, and cheeses.

What is the difference between an enchilada and a burrito?

The main difference between enchiladas and burritos is that enchiladas are typically made with corn tortillas, and burritos are made with flour. Another distinction between the two is that you eat enchiladas with a fork. Enchiladas are covered in sauce and a bit messy. Burritos can be held in your hand like a taco.

How do you make chicken enchiladas that aren't soggy?

To avoid soggy enchiladas, do not cover them in excessive enchilada sauce before putting them in the oven. This allows the heat to crisp them up during cooking. Also, allow them to cook uncovered for all or part of the baking time. If you prefer super crisp enchiladas, you can fry tortillas briefly in oil before filling them. In a skillet over medium-high heat, using a little oil, fry for approximately 10 seconds per side until they start to get golden brown and crisp. If you follow this recipe, your enchiladas will not be soggy.

Can enchiladas be made ahead of time?

To make enchiladas ahead of time, fill and wrap them, but do not top them with sauce or cheese. Cover tightly with plastic wrap. Refrigerate for up to 24 hours. When you are ready to bake, remove the plastic wrap, top with sauce and cheese, and dot with sour cream. Then bake for 25-30 minutes or until golden brown, bubbly, and cooked through.

Can enchiladas be reheated?

You can reheat enchiladas in the microwave, in a toaster, or regular oven. There will be slightly different results with each. Use the microwave if you prefer a tender tortilla texture with quicker results. To achieve a slightly crisp or chewy texture, use an oven. Put the enchiladas in an oven-safe baking dish and bake for 10-20 minutes. To retain more softness, you can also cover for the first 10 minutes with aluminum foil, then uncover for 5-10 minutes.

Can enchiladas be frozen?

To freeze enchiladas, simply cover them tightly with a layer of plastic wrap, then again with aluminum foil. Freeze for up to 3 months. When you are ready to bake, remove the foil and plastic wrap. Cover again with the aluminum foil and bake them for 30 minutes. Then, uncover and bake for an extra 5-10 minutes or until heated through.

Easy Rotisserie Chicken Enchilada Recipe

Name: Easy Chicken Enchilada Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups Mexican-blend cheese, shredded, divided; 1 can (19 oz.) red enchilada sauce; 1 can (4 oz. each) chopped green chiles; 1 cup sour cream, divided; 1 tsp ground cumin; 4 cups cooked chicken, one rotisserie chicken, shredded; 12 – 8 inch flour tortillas; Oil (I use avocado oil); Toppings, optional (tomatoes, guacamole, cilantro, green onions, avocado, etc.)

Description

This is a delicious, easy, and quick family weeknight dinner. Kids love it! You can use a canned enchilada sauce or make one from scratch. Add as many toppings as you like.

Ingredients

Scale

2 cups Mexican-blend cheese, shredded, divided

1 can (19 oz.) red enchilada sauce

1 can (4 oz. each) chopped green chiles

1 cup sour cream, divided

1 tsp ground cumin

4 cups cooked chicken, one rotisserie chicken, shredded

12 – 8 inch flour tortillas

Oil (I use avocado oil)

Toppings, optional (tomatoes, guacamole, cilantro, green onions, avocado, etc.)

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Instructions

Preheat oven to 400° F.

In a large bowl, add 1 cup cheese, 1/2 of the can (10 oz) of enchilada sauce, all of the chiles, 1/2 cup of sour cream, all sugar, and cumin. Stir to combine. Next, toss in the cooked chicken and stir.

Fill each tortilla with 1/3 cup of filling. Roll, and place seam-side down in a greased 9 x 13-inch baking dish. Repeat the process until all ingredients have been used.

Pour the remaining sauce evenly over the enchiladas, dot with the remaining sour cream, followed by the rest of the cheese.

Bake uncovered in a 400-degree oven for 15-20 minutes, or until enchiladas are cooked through, golden, the tortillas are slightly crispy, and sauce is bubbling.

Remove from the oven and serve while warm. Top with your favorite toppings.

Notes

We prefer a higher filling to tortilla ratio. So I am very generous when I add my filling. If I make this for 2-4 people, I use approximately 3/4 cups for each tortilla until the filling runs out.

If you are feeding more than 4 people, measure 1/3 cup; you will get more enchiladas out of the recipe.

Store leftovers in an airtight container in the refrigerator for no more than 3 days, or freeze up to 3 months. If freezing them, let the enchiladas thaw in your refrigerator for 24 hours, then bake as directed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

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