Are you in the middle of preparing a pan of enchiladas and wondering if you should bake them covered or uncovered? Or if you should spray the bottom of the pan first? We've researched these questions and have found substantial results to share with you!
Typically, enchiladas are covered with foil when baked in the oven. Covering the dish with foil will allow the enchiladas to bake evenly, reducing the risk of undercooked meats.
Ready to learn more about how to make excellent enchiladas and prevent sogginess? Or what are the differences between enchilada sauce and salsa? Great! Please keep reading. We have a lot of helpful information to share with you today!
Should You Bake Enchiladas Covered Or Uncovered?
Generally, batches of enchiladas are baked covered with aluminum foil at 375 to 400 degrees. Covering the dish with foil will ensure that the enchiladas are baked evenly and thoroughly, which will ensure all the ingredients cook to the correct temperatures for food safety purposes.
Suppose you are out of foil. Place an empty cookie sheet over the top of the baking pan that contains the enchiladas.
Why Are My Enchiladas Soggy?
There are several reasons why your enchiladas are soggy.
- Too much sauce is the most common reason the enchiladas are soggy from submerging in the sauce while baking.
- Underbaking the dish at the incorrect temperatures.
- Overstuffing the tortillas.
- Using uncooked corn tortillas instead of deep frying the tortillas before stuffing them.
- Canned enchilada sauces are much greasier than homemade sauces.
- The wrong type of tortillas. Using white flour tortillas will get soggy much quicker than corn tortillas which are the traditional option.
Give one of these simple solutions listed below a try for your next batch of enchiladas to correct/prevent the sogginess issues.
Are you interested in reading more information about baking enchiladas? Read this post: How Long To Bake Or Cook Enchiladas?
How Do You Keep Your Enchiladas From Getting Soggy?
Keeping your enchiladas from getting soggy is one of the more challenging aspects of making enchiladas in your home kitchen. There are a few tips and tricks to prevent your next batch of enchiladas from getting soggy.
- Corn tortillas are more absorbent and durable than flour tortillas, which break easily.
- Fry your corn tortillas for about 10 seconds in hot oil to firm and shape them into a shell shape.
- Always remember to drain your freshly fried tortilla to make sure any excess oil is removed.
- Dip the fried tortillas in enchilada sauce, ensuring that both sides are covered equally.
- Don't overfill the tortillas. Use a measuring cup to add equal portions of beans, meats, and vegetables. Overfilling the tortillas will cause the tortillas to break or have seepage that will lead to sogginess.
Do You Oil The Pan For Enchiladas?
Yes. Coating the pan with a light oil mist is vital for ensuring the enchiladas and sauces do not burn or get stuck to the bottom of the pan. For the best results, use an oil sprayer to distribute the oil evenly.
How Do You Know When The Enchiladas Are Done?
When you see signs of the cheeses bubbling and fully melting. Also, keep your eye out for browning on the top of the tortillas and around the edges of the pan. Remove the pan from the oven with hot mitts and allow the dish to stand for five to 10 minutes on a trivet before serving.
How Long Should Enchiladas Sit After Baking?
For the best results, allow the enchiladas at least five minutes on a heat-resistant trivet undisturbed before serving.
Can You Prepare Enchiladas The Night Before?
Yes. Making your enchiladas the night before is a great way to prepare for the following day. Please note there are a few factors to keep in mind when preparing food ahead of time for food safety purposes.
- Cover the baking pan tightly with aluminum foil and crimp the edges of the pan to keep the foil in place.
- The unbaked enchiladas have a shelf life of two days in the refrigerator.
- Well-wrapped enchiladas will last up to three months in the freezer.
Are Olives In Enchiladas Authentic?
No. Olives are not native to Mexico. In fact, olives originated from the Mediterranean region of the world. Therefore olives are not an ingredient that would be used for authentic Mexican cuisine.
However, several Tex-Mex and southwestern recipes are rooted in traditional Mexican foods and include non-traditional items like black and green olives for added flavor.
Do Traditional Enchiladas Have Beans?
Yes. Adding beans to enchiladas is an ingredient used in traditional Mexican enchiladas recipes. Usually, most recipes will call for black, pinto, or refried beans.
Do you have extra refried beans left over and wonder how to store those correctly? Read this post: How To Properly Store Refried Beans
What Are The Four Mexican Cheese Blends Used For Enchiladas?
Generally, the Mexican four-cheese blend sold at grocery stores is a medley of monterey jack, cheddar, queso quesadilla, and asadero cheeses shredded and bagged. Pro tip: it is advised to avoid using cheddar cheese solely in enchiladas because it is too greasy.
How Do You Get The Bitter Taste Out Of Canned Enchilada Sauce?
Often canned enchilada sauces are somewhat bitter. Rest assured, there are several easy ways to improve the taste of canned enchilada sauces.
Try adding one to two tablespoons of agave or white sugar to the enchilada sauce and allow it to come to a boil, then lower the temperature to simmer for about 15-20 minutes. After the sauce has simmered, taste it and add more sweetening if needed.
Is There A Difference Between Enchilada Sauce And Salsa?
Generally, enchilada sauce recipes comprise chili-based spices mixed with chicken broth and, depending on the recipes, tomatoes. The mixture is pureed and cooked on the stovetop to thicken the sauce.
Salsa differs from enchilada sauce because is made from fresh tomatoes, onions, peppers, and spices and cooked on the stovetop until thickened or served garden fresh.
Although both sauces are different, there are southwestern enchilada recipes that call for both enchilada sauce and salsa for a robust, zesty flavor! Click here to give one of those recipes a try the next time you are stumped on what to make for dinner.
Can I Use Taco Seasoning Instead Of Enchilada Seasoning?
Yes. Using taco seasoning can be a viable substitute for enchilada seasoning. Please note that the substitution will change the flavor of the enchiladas. Add one tablespoon of taco seasoning per pound of meat or protein in place of traditional enchilada seasoning.
What Side Dishes Go With Enchiladas?
Enchiladas are impressively versatile main dishes that pair well with many sides. Pick and choose from the list below or get creative and make your own side options menu.
- Barbeque corn
- Mexican green beans
- Black beans and rice
- Chips and salsa
- Pica de gallo
- Taco salad
- Pinto beans and rice
- Refried bean dip
- Second fried rice
Thank you for taking time out of your busy day to read our article!
Today we discussed why enchiladas need to be covered with tin foil when oven baking. Also, we covered the difference between enchilada sauce and salsa and several other helpful tidbits to ensure your next batch of homemade enchiladas is fantastic with zero sogginess!
Please check out some of our other posts regarding Mexican recipes: