Do you put sauce on enchiladas before or after baking?

Easy Cheese Enchiladas Recipe Happy to report it couldn't be easier. Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake .

What is the secret to good enchiladas?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll . This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

How long to put enchiladas in the oven at 350 degrees?

Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes .

Should enchiladas be with or without foil?

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

Are enchiladas better with corn or flour?

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

Are enchiladas better with red or green sauce?

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer . If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

How to stop enchiladas from going soggy?

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Should I bake enchiladas covered or uncovered?

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Is it better to cook enchiladas covered or uncovered?

Bake uncovered 15 to 20 minutes or until hot.

How to cook real good enchiladas in the oven?

Grab a tray of our Creamy Poblano Chicken Enchiladas from your local Costco or other grocery store and remove the plastic. Transfer it to an oven-safe container or cook it right in the tray. Bake at 375 degrees for 27-29 minutes . When the enchiladas are done cooking, let rest for 2 minutes.

Creamy Chicken and Green Chili Enchilada Recipe

Published by Melissa on November 18, 2009 | Updated June 15, 2022 | 40 Comments

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Creamy Chicken and Green Chili Enchilada Recipe | Barbara Bakes (1)

Lisa of Jersey Girl Cooks posted this easy and delicious enchilada recipe last December but I didn’t discover it until recently. My husband loved these enchiladas. After the first bite he said, “Oh, these are good.“ Then he said the same thing about ten more times. I loved that they were quick and easy as well as delicious!

Thanks Lisa for sharing this wonderful recipe. Be sure and stop by her blog to check out all her fabulous recipes!

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Chicken and Green Chili Enchiladas

Author: Melissa Griffiths

Ingredients

4 bone-in chicken breasts or purchased already cooked rotisserie chicken
olive oil
salt
pepper
2 medium onions thinly sliced
3 cloves of garlic chopped
1 teaspoon cumin
⅓ cup flour
2 cups chicken stock
1 cup salsa verde
½ cup light sour cream
½ cup cilantro chopped
12 6- inch corn tortillas I used flour tortillas
3 cups shredded light Mexican blend cheese

Instructions

Preheat oven to 375 degrees.
Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 – 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.
Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 – 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 – 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.
Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.To assemble enchiladas get a large baking dish and spray with cooking spray. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. (You can also put tortillas in the microwave for a few seconds to make them easier to work with.) Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese.
Bake uncovered for about 20 – 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.

About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

Jaime
December 02, 2009 at 4:11 am

thank you so much for the award!
Reply
EAT!
November 22, 2009 at 8:30 pm

This is a favorite recipe that I developed for one of my personal chef clients. They also freeze great so make an extra big batch!!
Reply
Jamie
November 20, 2009 at 12:30 pm

Barbara,
First congrats on all your blog awards. (and your wins too!) Also, thanks for sharing this mexican dish. Now I want to make it for my family. My husband would love it. And I love your plate by the way.
Reply
Juliana
November 19, 2009 at 8:50 pm

First, congratulations on your award…second, the enchiladas look fantastic 🙂
Reply
Erica
November 19, 2009 at 4:51 pm

I love enchiladas! Your look and sound fantastic!Great blog!
Reply
Debbie
November 19, 2009 at 3:11 pm

Congrats on your awards! The enchiladas look wonderful and I'd love to try this recipe. We all love Mexican food around here!
Reply
Kate
November 19, 2009 at 11:24 am

I must make these – soon! I'm sure my husband will love them, too.
Reply
Lauren
November 19, 2009 at 3:29 am

The enchiladas look amazing! Congrats on all the awards =D. Thats fantastic!
Reply
Bunny
November 19, 2009 at 1:28 am

If your hubby loved it that much Barbra I'm bookmarking to make for the kids!!
Reply
Katy ~
November 19, 2009 at 12:36 am

Barbara, this does look very good indeed, and would be well received here too, YUM.
Congratulations on your award. Well deserved!
Reply
HoneyB
November 18, 2009 at 11:58 pm

I love Mexican food. I just wish Grumpy did!!
Reply
Kim
November 18, 2009 at 11:25 pm

Congrats on your awards!! The enchiladas look so good. They are my idea of a great meal 😀
Reply
Natashya KitchenPuppies
November 18, 2009 at 6:46 pm

Yes! They look wonderful! I want them for lunch, how soon can you be here? 🙂
Reply
Mamatkamal
November 18, 2009 at 5:09 pm

The Enchiladas sounds delish! I love mexican food.
Congrats on all your awards, you deserve them darling.
Have a nice evening.
Reply
teresa
November 18, 2009 at 4:43 pm

oh wow, that picture is making my mouth water, i love green enchiladas!! congrats on the award!
Reply
Cinnamon-Girl Reeni♥
November 18, 2009 at 4:38 pm

Enchiladas are a hit in my house! These look great! I love Sandra Bullock – have fun at the movies!
Reply
Julie @ Willow Bird Baking
November 18, 2009 at 4:01 pm

Mmmm that first picture is a winner — as soon as I saw it I had a CRAVING for these! I bet they're delicious. Can't wait to make them.
Reply
April
November 18, 2009 at 3:08 pm

This recipe sounds delish! I am going to make it this week! Thanks for the award and congrats to you on recieving them!!
Reply
Smitten Sugar
November 18, 2009 at 2:38 pm

Oh yum! These look delicious! Cant wait to try them…I love enchiladas with verde sauce.
Reply
Cathy
November 18, 2009 at 2:16 pm

Love the green chili sauce you've used in this dish. And congratulations on your lovely awards. Bravo!
Reply

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Creamy Chicken and Green Chili Enchilada Recipe | Barbara Bakes (2024)

Chicken and Green Chili Enchiladas

Ingredients

Instructions

About Melissa & Barbara

Reader Interactions

Comments

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