Chicken Enchilada Recipe - How Long Do They Take to Bake at 350?

Recipe: Click Here to Print it Now We're going to take a look at how long enchiladas need to bake at 350 degrees F. A burnt, soggy, or dry batch of enchiladas could result from answering this question incorrectly. If you liked this, you should check out my other guide, "10 of the Best Mexican

Recipe: Click Here to Print it Now

We're going to take a look at how long enchiladas need to bake at 350 degrees F. A burnt, soggy, or dry batch of enchiladas could result from answering this question incorrectly.

If you liked this, you should check out my other guide, "10 of the Best Mexican Soups."

Then, without further ado, let's check how long enchiladas need to bake at 350 degrees.

baked chicken enchiladas

How Do You Make Enchiladas? So, Tell Me, How Do You Make Homemade Enchiladas?

One of my favorite typical Mexican foods is enchiladas. Simply put, this is a dish consisting of a corn tortilla rolled around a delicious savory filling. The filled tortillas are then stacked in an oven-safe dish and topped with sauce and, frequently, a mountain of cheese.

In the end, you'll put your enchiladas in the oven to bake until the sauce and cheese are melted and slightly charred.

It's only natural that this dish would have hundreds, if not thousands, of possible permutations. In the same way, foods like tacos, burritos, and quesadillas are essentially the same as sandwiches.  

Enchilada Ingredient Swaps

The filling and sauce are the two most customizable aspects of this dish.

Meaty, luscious, and heavily spiced fillings are a tried-and-true recipe for success. Vegetarian fillings can be found in abundance, and many faithfully capture the original flavors. Any meat, vegetables, and spice combination can be used.  

Then, the sauce is another area where you have some leeway in terms of personal preference. The most popular sauce choice is one with chilies. Salsa Roja and various moles are two excellent examples.

Then you can make a cheese-based sauce or a tomato-based sauce, both of which are less complicated but still delicious.

Cheese, sour cream, salsa, shredded lettuce, chili peppers, guacamole, and fresh herbs are all great options for finishing off your enchiladas after they've been cooked. You can top your enchiladas with anything you'd use on a traditional Mexican dish.

So, now that you know what enchiladas are, how long should you bake them at 350 degrees?

Baked chicken Enchiladas Recipe

How Long Do Enchiladas Need to Bake at 350?

In this case, I think that 350 degrees Fahrenheit is the sweet spot for baking enchiladas.

The heat is sufficient to melt the cheese topping but not scorch the pizza. It's the best way to reheat the enchiladas, and it doesn't dry out the sauce or the tortillas.

How long should enchiladas bake for at 350 degrees? Enchiladas are best after being left in the oven for no more than 20 minutes. Keep in mind that the oven temperature must be reached before the timer can be started.  

You can turn the oven to grill for an additional 5 minutes if, after 20 minutes, you decide you want your cheese and sauce to be extra charred.

The enchiladas will take a little longer to warm through if they are heated from cold. Twenty to twenty-five minutes should do it.

Baked chicken Enchiladas Recipe

Bake Enchiladas at 400 degrees for How Long?

The enchiladas' total baking time will be reduced by about ten percent if you bake them at a hotter temperature. They will be ready in 15 minutes at 400 °F (200 °C).  

It's important to keep in mind that ovens can have hot spots, making it so that the cheese gets too charred on the outside before it's fully melted on the inside.

How Long Should I Bake Enchiladas at 350 degrees?

When baking enchiladas, should I cover the dish?

What you decide to do here is entirely up to you. While many people do so, I do not cover my enchiladas when baking. In my opinion, the temperature at which you bake is the primary factor. For temperatures of 400 degrees Fahrenheit (200 degrees Celsius), aluminum foil is a must. As a result, the cheese's exterior won't burn while its interior stays at a safe, chilling temperature. If you don't cover them, though, 350 degrees Fahrenheit (180 degrees Celsius) for 20 minutes is fine.

How do you keep enchiladas from getting soggy?

Before adding the filling, the tortillas must be heated or fried. This helps separate the filling from the dough and prevents it from getting soggy. Soggy enchiladas will be avoided, or at least postponed, thanks to this.

Which, flour or corn tortillas, makes the best enchiladas?

Your decision is final. The distinctive flavor of corn tortillas is a major draw for many consumers. Flour tortillas, however, are preferable because of their flexibility. Pick whichever ones appeal to you the most.

More mouthwatering Recipes

  • Beef Fajitas
  • Meatballs and potatoes (or "Carne Molida Con Papas1")
  • Tortillas de Papa
baked chicken enchiladas
Super rich and creamy, these chicken enchiladas are best when baked. Sauce is homemade and packed with traditional Mexican flavors. Making this dish is simple and, though it does take some time, it is well worth it.
  • 2-3 tbsp olive oil
  • 2 cups strips of boneless, skinless chicken breasts
  • Add freshly ground black pepper for seasoning.
  • Gourmet-quality salt, to taste
  • 8 masa harina tortillas
  • 3 cups Grated Mexican cheese blend
  • 2 tbsp olive oil
  • 2 tbsp cake flour
  • 2 tbsp Cayenne pepper
  • 1 tsp The spicing of onions
  • 3/4 tsp In the form of garlic powder
  • 1/2 tsp fine salt
  • 1/2 tsp the powdered form of cumin
  • 1/2 tsp dry oregano
  • 2 cups vegetable stock
  • 2 tbsp Pâté de tomate
  • 1 cup sour cream
  • 1 diced small red onion
  • Let's start with some chopped fresh cilantro
  • First, get your chicken ready. In a skillet of moderate size, heat the olive oil. Next, season the chicken strips to your liking with salt and pepper.
  • You can now drop in your chicken pieces into the hot oil. Typically, 5-7 minutes on each side in the pan will do the trick. Whenever you roast a chicken, make sure it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Here are some alternate methods for determining whether a chicken is ready for consumption.
  • Get the chicken off the stove and into a cool place.
  • Once the chicken has cooled down, you can shred it into very small pieces. Here's where you can adjust the size and texture of the chicken to your liking.
  • After you're done with the chicken, set it aside.
  • Prepare the enchilada sauce next. Olive oil should be heated to about a medium temperature. Sprinkle in the flour, then stir the mixture together thoroughly using a whisk.
  • Then, mix in the herbs and spices. Blend the ingredients into a tasty paste by whisking them together.
  • Then, in a thin stream, whisk in the vegetable broth. As the paste is diluted, continue whisking to break up any clumps that may form.
  • Tomato paste should be whisked in after all the broth has been added. Enchilada sauce should be heated to a simmer before being taken off the stove.
  • Wait a while for it to cool down.
  • Begin by combining the shredded chicken with a third of a cup of enchilada sauce before assembling the enchiladas to be baked.
  • Following, microwave the flour tortillas for 30 seconds. After 30 seconds, turn them over and microwave them again. They need to be hot and malleable.
  • Spread out one tortilla on a table. Sprinkle some grated cheese and a lot of filling on top. You shouldn't put all of the cheese inside. Put some aside for the garnish.
  • After filling the tortilla, roll it up tightly and place it seam side down in a baking dish.
  • Proceed with the process until your baking dish is completely stuffed with stuffed tortillas.
  • The remaining enchilada sauce can be poured over the tortillas at this point. Sprinkle some shredded cheese on top.
  • Put the enchiladas in a preheated 350F (180C) oven for 20 minutes.
  • Serve them hot with your chosen garnishes as soon as they come out of the oven.
Calories: 422 kcal Carbohydrates: 26 g Protein: 25 g Fat: 31 g Substances High in Saturated Fat: 15 g Omega-3 Fatty Acids: 3 g Unsaturated Fat: 14 g Trans Fat: 0.05 g Cholesterol: 94 mg Sodium: 1103 mg Potassium: 350 mg Fiber: 3 g Sugar: 5 g Vitamin A: 1473 IU Vitamin C: 3 mg Calcium: 428 mg Iron: 3 mg
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