Why are my enchiladas soggy?

If you make them ahead and roll them in advance the tortillas will absorb too much of the liquid in the filling and sauce and they will fall apart and become soggy. It is best to roll them just before baking them. Also make sure to bake them without any foil over them so the edges of the tortillas will become crispy.

Can I make this recipe with flour tortillas?

The recipe works with flour tortillas but I did not care for them. They had a slippery texture that was unpleasant and soggy. I found the best tortillas to use were corn tortillas with a little bit of wheat flour blended into them. (See tips in the ingredient notes above.) They were pliable enough to roll without cooking them in oil, but didn't have an unpleasant slimy texture when baked with the sauce and filling.

What to do with leftovers

These are great reheated for lunch! Transfer two enchiladas per serving to individual storage containers and keep refrigerated up to 3 days. You can also keep the leftovers in the casserole dish, covered with plastic wrap or foil.

Freeze baked enchiladas up to 4 months. Wrap the casserole dish with foil and then two layers of plastic. Or wrap with foil and then transfer to an extra-large Ziplock freezer bag. Thaw in the fridge overnight and reheat as directed below.

To reheat in the oven transfer to a small baking dish, cover with foil and bake at 350 degrees until piping hot. Test with an instant-read thermometer to make sure the filling is at least 165 degrees F. Transfer a serving (2 enchiladas) to a microwave-safe plate or container. Microwave on high for 2 minutes per serving, or until piping hot!

Easy Chicken Enchiladas

Name: Quick and Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 15-ounce can Enchilada sauce (or 2 cups); 4 scallions, sliced, divided; 4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note; 2 cups diced or shredded cooked chicken; 1 cup frozen corn, thawed under running water; ½ cup salsa, plus more for serving; 1/3 cup sour cream, preferably reduced-fat; 10 corn tortillas (6-inch or soft taco size) *see ingredient note; 1 ½ cup shredded Mexican cheese (6 ounces)

Description

Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They’re creamy, cheesy, fast and delicious!

Ingredients

Units Scale

1 15–ounce can Enchilada sauce (or 2 cups)
4 scallions, sliced, divided
4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note
2 cups diced or shredded cooked chicken
1 cup frozen corn, thawed under running water
1/2 cup salsa, plus more for serving
1/3 cup sour cream, preferably reduced-fat
10 corn tortillas (6-inch or soft taco size) *see ingredient note
1 1/2 cup shredded Mexican cheese (6 ounces)

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Instructions

Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

Notes

Ingredient Note: Tortillas

Corn tortillas are very delicate and can split or fall apart as they bake. If you can find corn tortillas that have some flour blended into them, such as La Tortilla Factory brand, they work very nicely with this recipe, are easy to fill (without having to warm them to fill them) and they don’t break apart easily for serving.

*If you do not have a microwave, you can warm the tortillas in the oven. Wrap a stack in foil and set in the preheated oven for 15 minutes.

Make Ahead:

Step 2 can be done 2 days ahead. Transfer to a resealable container and refrigerate. When ready to bake, prepare casserole dish and preheat oven as directed in step 1. Then stir filling. Follow instructions continuing with step 3.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Oven
Cuisine: Mexican

Nutrition

Serving Size: 2 enchiladas
Calories: 421
Sugar: 10 g
Fat: 17 g
Saturated Fat: 8 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 29 g