Cheese Enchiladas: Cooking Time And Tips

Cheese enchiladas are a quick and easy meal to make, with most recipes taking around 30 minutes to prepare and cook. The exact cooking time will depend on the recipe used, with some recipes requiring 20 minutes in the oven and others requiring 25 minutes. The enchiladas are usually cooked in an oven preheated to 350°F.

How to make a red enchilada sauce

Ingredients:

• Oil (avocado, olive, or vegetable oil)
• Flour (all-purpose, whole wheat, or gluten-free)
• Chili powder
• Cumin
• Garlic powder
• Oregano
• Tomato sauce/paste
• Vegetable broth/stock
• Salt
• (Optional) Cinnamon, apple cider vinegar, or other spices

Method:

• Heat oil in a saucepan over medium heat.
• Add flour and whisk for one minute.
• Add spices and whisk for another minute.
• (Optional) Slowly add tomato sauce/paste and whisk continuously.
• Gradually pour in the broth/stock, whisking continuously to combine and remove any lumps.
• Bring the sauce to a simmer and cook for 10-15 minutes, or until thickened.
• (Optional) Add a splash of vinegar.
• Season with salt and pepper to taste.

Tips:

Know your chili powder and your spice tolerance. Chili powders vary in spice level, so taste yours before adding it to the sauce. If you prefer a mild sauce, use less chili powder. If you like it spicy, add more or use a spicier variety.

Variations:

• Make it gluten-free by using a gluten-free flour blend or cornstarch slurry.
• Make it creamy by adding heavy cream.
• Make it spicier by adding cayenne pepper or using a spicier chili powder.
• Make it smokier by using chipotle chili powder.
• Add tomato sauce for a more tomato-y flavour.

Storage:

The sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

How to assemble the enchiladas

To assemble the enchiladas, start by heating a dry skillet and warming each tortilla on both sides until softened and pliable. You can also use a corn tortilla and warm it on a hot, dry skillet for a few seconds on each side.

Next, pour about 1/4 cup of enchilada sauce into the bottom of a 9x13" baking dish. This will prevent the enchiladas from sticking to the dish and add extra flavour.

Now it's time to fill and roll the tortillas. Place a handful or about 1/4 cup of shredded cheese in the centre of each tortilla. If you're feeling extra indulgent, you can also add a pinch of diced onions and sliced green onions. Roll the tortilla tightly and place it in the baking dish with the seam side down. Repeat this process until you've made 8-16 enchiladas, depending on your batch size.

Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, making sure to cover every inch of the tortillas. This will ensure that they don't dry out during baking. Finally, sprinkle the remaining cheese on top.

How to bake the enchiladas

Preparation

Before you start assembling your enchiladas, you'll want to prepare your sauce and filling. For the sauce, you can either make your own red enchilada sauce or use a store-bought option. If you're making your own, heat some vegetable oil in a saucepan, whisk in flour and cook for a minute, then add your choice of seasonings and spices. Whisk until they're toasted and fragrant, and then add tomato paste and chicken or vegetable broth, whisking to create a smooth sauce.

For the filling, you can keep it simple with just shredded cheese, or you can add in some diced onions, sliced green onions, or other ingredients like spinach, beans, or cooked meat. If you want a creamier filling, you can also mix in some sour cream with the cheese.

Assembling the Enchiladas

Now it's time to assemble your enchiladas! First, warm your tortillas. You can do this by heating a dry skillet and warming each side of the tortilla until softened and pliable, or by wrapping them in a damp paper towel and microwaving in batches for about 20 seconds.

Next, it's time to fill and roll your enchiladas. Pour a small amount of your enchilada sauce into the bottom of a baking dish. Then, working with one tortilla at a time, fill each tortilla with your desired filling. Add a handful of cheese and any other ingredients you're using, then roll the tortilla tightly and place it in the baking dish seam-side down. Repeat this process until your dish is full.

Baking

Once all your enchiladas are assembled, it's time to bake them! Cover your enchiladas with the remaining enchilada sauce, making sure to get the corners and coat the entire top. You can also sprinkle on some extra cheese at this point if you like.

Bake your enchiladas at 350°F for 20-25 minutes, or until the cheese is melted and bubbly. If you like your cheese enchiladas with crispy edges, leave them uncovered while baking. If you prefer them softer, cover them with foil before placing them in the oven.

Serving

Finally, it's time to serve your cheese enchiladas! You can enjoy them as-is, or take them to the next level with some tasty toppings. Try shredded cabbage, cotija cheese, chopped tomatoes, sour cream, shredded lettuce, sliced green onions, chopped fresh cilantro, pickled jalapenos, diced red onions, or sliced black olives. Enjoy!

How to store and reheat leftovers

Leftover cheese enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent bacteria growth, it is best to allow the enchiladas to cool down before storing them.

When it comes to reheating, there are several methods you can choose from, each with its own advantages and disadvantages:

• Oven: Preheat the oven to 350°F and place the enchiladas in an oven-safe container or baking dish. If desired, add extra cheese and sauce on top, then cover with aluminium foil. Heat for 20-25 minutes. You can also add the enchiladas to a preheated baking tray and bake at 400°F for 10-15 minutes to make the tortillas crispy again.
• Microwave: Place the enchiladas on a microwave-safe plate and poke small holes to allow steam to escape. Cover and heat on high for 2 minutes, then check and repeat in 30-second intervals if needed. Microwaving is a quick option, but it can make the cheese rubbery and the enchiladas soggy.
• Stovetop/Skillet: Heat a small amount of oil in a skillet over medium-high heat. Add the enchiladas in a single layer and cook for 2-4 minutes to crisp up the bottom of the tortillas. Add a few drops of water, cover, and steam for 2 minutes. This method helps maintain the texture and flavour of the enchiladas.
• Air Fryer: Preheat the air fryer to 350°F and line the basket with parchment paper if your enchiladas are saucy. Heat for 3-4 minutes. The air fryer is a quick option, but it can dry out the filling.

To prevent reheated enchiladas from becoming soggy, it is recommended to line the storage container with parchment paper or a paper towel to absorb excess moisture. Additionally, always preheat the oven, air fryer, or skillet before reheating. For single servings, the stovetop/skillet method is ideal.

How to freeze unbaked enchiladas

Freezing unbaked enchiladas is a great way to save time on busy weeknights. It's also a good way to preserve leftover enchiladas. Here's a step-by-step guide on how to freeze unbaked enchiladas:

Step 1: Prepare the Enchiladas

You can choose to freeze your enchiladas individually or as an assembled casserole. For individual enchiladas, line a baking sheet with parchment paper and place the enchiladas on it. If you're freezing an assembled casserole, use a casserole dish.

Step 2: Flash Freeze

Cover the enchiladas with aluminium foil or plastic wrap. Place them in the freezer until they are completely firm. This process is called flash freezing. It usually takes about 2-3 hours.

Step 3: Transfer to a Vacuum Seal Bag or Disposable Foil Pan

Once the enchiladas are firm, remove them from the baking sheet or casserole dish using the parchment paper. Transfer the frozen enchiladas to a vacuum seal bag, label, and freeze. If you don't have a vacuum sealer, you can use a disposable foil pan. Wrap the pan with two layers of plastic wrap and a layer of aluminium foil to prevent freezer burn.

Step 4: Freeze

Label the vacuum seal bag or disposable foil pan with the date and any additional baking instructions. Place it back in the freezer. Unbaked enchiladas can be stored in the freezer for up to 3 months.

Step 5: Thaw and Bake

When you're ready to enjoy your enchiladas, thaw them overnight in the refrigerator. Preheat your oven to 350°F (180°C). Remove the plastic wrap and foil, and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

It's important to note that freezing unbaked enchiladas is generally preferable to freezing cooked enchiladas. This is because freezing and reheating cooked enchiladas can make the tortillas soggy or rubbery. By freezing them unbaked, you preserve the texture of the filling and tortillas.

Frequently asked questions