Healthy Baked Turkey Enchiladas - Recipe Diaries (2024)

FAQs

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.

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Use a melting cheese like Monterey Jack, cheddar, Colby, or pepper jack. Mexican restaurants typically use queso fresco, asadero, or a combination. Use a variety of at least two to switch up the taste.

Make sure to use a thick, sturdy sauce to layer between the tortillas. You can also lightly toast the tortillas before assembling them to prevent them from getting too soggy. Should you fry corn tortillas for enchiladas? Frying tortillas implies making them crispy, which you don't want to do.

But the truth is that Mexican food is full of healthy options (and all Latin American food, for that matter). This includes enchiladas, which provide a great balance of carbs, protein, and fiber. Enchiladas are also a source of vegetables thanks to the salsa, and it's easy to load them up with even more veggies!

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.

When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.

How to get crispy enchiladas? ›

Place tray on center rack in oven on an oven-proof sheet pan. Bake for 30 - 33 min. Let rest 1 minute. Enjoy!

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

There is no need to cover it with foil. Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out.

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch. What is this? White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don't be afraid of them!