Cheese Enchiladas: Baking Time And Temperature Guide

Cheese enchiladas are a delicious, family-friendly meal that can be made in a variety of ways. The cooking time for cheese enchiladas in the oven at 350 degrees Fahrenheit is typically around 20 to 25 minutes. However, it is important to note that the cooking time may vary slightly depending on the ingredients used and the number of enchiladas being cooked.

How to make a red enchilada sauce

To cook cheese enchiladas at 350 °F, it should take around 20 to 25 minutes. Now, here's how to make a red enchilada sauce:

Enchilada sauce is a flavourful and easy-to-make sauce that is perfect for a weeknight craving for enchiladas. It is so much better than canned sauce and is the perfect starting point for fast, flavourful homemade enchiladas. It takes minutes to make and calls for simple pantry ingredients. Here is a recipe for a red enchilada sauce:

Ingredients:

• 3 tablespoons of avocado, vegetable, olive, or neutral oil like vegetable oil
• 3 tablespoons of all-purpose flour
• 2 to 3 tablespoons of chilli powder, to taste
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of garlic powder
• 1/4 to 1/2 teaspoon of dried oregano
• 1/8 teaspoon of cinnamon
• 1/4 teaspoon of ground cayenne
• 1 (8-ounce or 15-ounce) can of tomato sauce
• 1 to 1 1/2 cups of vegetable broth or water
• Sea salt, to taste

Instructions:

• Heat the oil in a small saucepan over medium heat.
• Add the flour and whisk for about 1 minute.
• Add the spices, including the chilli powder, cumin, garlic powder, oregano, salt, cinnamon, and cayenne, and whisk for another minute.
• Slowly add the tomato sauce and then the broth or water, whisking continuously until smooth.
• Simmer for about 10 to 12 minutes, or until the sauce thickens. The sauce will thicken more as it cools.
• Season to taste and enjoy in your favourite enchilada recipe!

Tips:

• Know your chilli powder and your spice tolerance. Chilli powders vary widely in spice level, so taste yours before adding it to the sauce. If you prefer a milder sauce, use less chilli powder, and if you like it spicy, add more.
• Add the tomato sauce and broth or water slowly. Pour them in gradually, whisking continuously, to achieve a thicker and smoother sauce, free of any lumps.
• Make a big batch and store it in an airtight container in the fridge for up to 5 days, or freeze it for 4 to 5 months.
• If you want to make the sauce gluten-free, use a gluten-free flour blend instead of all-purpose flour.
• If you don't like chilli powder, you can leave it out or substitute it with chipotle powder or another spicy alternative.
• You can also add other ingredients to tweak the flavour, such as brown sugar, onion powder, or cinnamon.

Now you can make your own delicious red enchilada sauce to enjoy with your cheese enchiladas!

How to assemble the enchiladas

To assemble the enchiladas, follow these steps:

Warm the tortillas

Warm the tortillas in a dry skillet or on a hot dry pan for a few seconds on each side. This will make them pliable and prevent them from cracking when you roll them. You can also wrap them in a damp paper towel and warm them in the microwave for about 20 seconds.

Prepare the sauce and filling

Pour about 1/4 cup of your enchilada sauce into the bottom of a 9x13-inch baking dish. For the filling, you can use shredded cheese, typically a blend of cheeses like Monterey Jack, Asadero, and Queso Quesadilla, which melt and stretch to give you that restaurant-style experience. You can also add diced onions, sliced green onions, and other fillings of your choice, such as cooked meat or beans.

Fill and roll the tortillas

Place a handful of your filling in the centre of each tortilla, reserving some cheese for sprinkling on top later. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat this process until you have filled and rolled all your tortillas.

Cover with sauce and cheese

Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Top with the remaining cheese.

Bake

Cover the baking dish with foil and bake at 350°F for 20-30 minutes, or until the cheese has melted and the sauce is hot and bubbly.

How long to bake for

Baking at 350ºF (180ºC) is the ideal temperature for cooking cheese enchiladas. This temperature is hot enough to melt the cheese topping without charring it, and it won't dry out the sauce or tortillas too much.

When baking from cold, the enchiladas should be cooked for 20-25 minutes. If you want the cheese and sauce to be charred, you can set the oven to grill for the final 5 minutes.

If you are reheating the enchiladas, 20 minutes should be sufficient.

If you are baking the enchiladas at a higher temperature of 400ºF (200ºC), they will be ready in about 15 minutes.

Covering the Enchiladas

Covering the enchiladas with foil while they bake is optional. If you are baking at 400ºF (200ºC), it is recommended to cover them to prevent the cheese from burning. However, at 350ºF (180ºC), they can be baked without a cover.

Preventing Soggy Enchiladas

To prevent soggy enchiladas, it is crucial to heat or fry the tortillas before adding the filling. This creates a barrier between the sauce and the dough, delaying sogginess.

Filling and Sauce Variations

The filling and sauce can be varied according to preference. For the filling, a classic flavour profile includes meat, rich spices, and vegetables. There are also various vegetarian options.

For the sauce, a chili-based sauce such as salsa Roja or mole is a popular choice. Alternatively, a simpler tomato-based or cheese sauce can be used.

Garnishes

Garnishes can include more cheese, sour cream, salsa, shredded lettuce, chili peppers, guacamole, or fresh herbs.

How to store and reheat leftovers

If you have leftover cheese enchiladas, you can store them in an airtight container in the refrigerator for up to 3–4 days. To prevent bacteria growth, it's best to let them cool down before storing.

When you're ready to enjoy your leftovers, there are several ways to reheat your cheese enchiladas:

• Oven: Preheat your oven to 350°F. Place the enchiladas in an oven-safe dish and cover with aluminium foil. Heat for 15–25 minutes.
• Microwave: Place the enchiladas on a microwave-safe plate and cover with a paper towel or microwave splatter guard. Heat on high for 2–3 minutes, checking and rotating halfway through.
• Air Fryer: Preheat your air fryer to 350°F. Brush the enchiladas with oil and place in the air fryer basket. Heat for 3–4 minutes, flipping halfway through.
• Stovetop: Heat oil in a non-stick skillet over medium heat. Place the enchiladas in the skillet, heating for 2–3 minutes on each side. Add a couple of tablespoons of water to the skillet if the tortillas need rehydrating.

For oven and air fryer methods, it's recommended to preheat the appliance before adding the enchiladas. If you're reheating a single portion, the stovetop or microwave methods are ideal.

Recipe variations

There are endless ways to make cheese enchiladas your own, from the type of tortilla you use to the sauce and fillings. Here are some ideas to get you started:

Tortillas

While corn tortillas are traditional, flour tortillas are a great alternative and tend to be more pliable. You can also use yellow corn tortillas or white corn tortillas, which are typically half the size of a regular flour tortilla, allowing you to make more enchiladas. Low-carb tortilla options are also available.

Cheese

For the cheesiest enchiladas, shred your own cheese instead of buying pre-shredded. A Mexican blend of sharp cheddar, Colby, and Monterey Jack is a great option, but any cheese combination will work.

Fillings

In addition to cheese, you can fill your enchiladas with cooked, shredded chicken, ground beef, shredded beef, ground turkey, pinto beans, black beans, or rice. For a simple vegetarian option, try filling your enchiladas with refried beans. If you're feeling adventurous, try roasted vegetables or sautéed spinach.

Sauce

For a quick and easy option, use store-bought red enchilada sauce or green sauce (salsa verde). If you have a little more time, you can make your own enchilada sauce by combining vegetable oil, flour, chili powder, onion powder, dried oregano, garlic powder, cumin, tomato paste, and chicken or vegetable broth.

Toppings

Get creative with your toppings! Try shredded cabbage, cotija cheese, chopped tomatoes, sour cream, guacamole, pico de gallo, jalapeños, diced onions, green chiles, fresh cilantro, or spicy salsa.

Frequently asked questions