Enchiladas are a delicious and versatile Mexican dish that can be enjoyed for breakfast, lunch, or dinner. They are typically made with corn or flour tortillas, filled with a variety of ingredients such as meat, cheese, beans, and vegetables, and then baked in a sauce. While the basic recipe for enchiladas is relatively simple, there is some debate about whether or not they should be covered while baking. In this comprehensive guide, we’ll explore the pros and cons of covering enchiladas, as well as the different methods you can use to cover them.
Pros and Cons of Covering Enchiladas While Baking
Pros:
- Prevents the enchiladas from drying out: Covering enchiladas while baking helps to trap moisture in the oven, which prevents the tortillas from drying out and becoming tough. This is especially important if you are using a lean meat filling, as the lack of fat can make the tortillas more prone to drying out.
- Helps the cheese to melt evenly: Covering enchiladas also helps to distribute the heat more evenly, which can help the cheese to melt more evenly throughout the dish. This can result in a more gooey and flavorful enchilada.
- Protects the enchiladas from browning too much: If you are using a dark-colored sauce, covering the enchiladas can help to prevent them from browning too much. This can help to preserve the flavor and appearance of the dish.
Cons:
- Can make the tortillas soggy: If you cover the enchiladas for too long, the tortillas can become soggy. This is because the steam from the sauce will condense on the tortillas, making them soft and mushy.
- Can prevent the cheese from getting crispy: If you want the cheese on your enchiladas to be crispy, you should not cover them while baking. Covering the enchiladas will prevent the cheese from browning and crisping up.
Methods for Covering Enchiladas
There are a few different methods you can use to cover enchiladas while baking:
- Aluminum foil: This is the most common method for covering enchiladas. Simply tear off a piece of aluminum foil that is large enough to cover the entire baking dish. Place the foil over the enchiladas, making sure to seal the edges tightly.
- Parchment paper: Parchment paper is a good option if you want to prevent the enchiladas from sticking to the foil. Simply line the baking dish with parchment paper before adding the enchiladas. Then, cover the enchiladas with another piece of parchment paper.
- A lid: If your baking dish has a lid, you can use it to cover the enchiladas. This is a good option if you want to be able to easily check on the enchiladas while they are baking.
How Long to Cover Enchiladas While Baking
The amount of time you need to cover enchiladas while baking will vary depending on the recipe you are using and the type of oven you have. However, in general, you should cover the enchiladas for the first 20-30 minutes of baking. This will help to prevent the tortillas from drying out and the cheese from browning too much. After 20-30 minutes, you can remove the cover and continue baking the enchiladas until they are heated through and the cheese is melted and bubbly.
Whether or not to cover enchiladas while baking is a matter of personal preference. If you are concerned about the tortillas drying out or the cheese browning too much, then you should cover them. However, if you want the tortillas to be crispy or the cheese to be gooey, then you should not cover them. Ultimately, the best way to decide is to experiment and see what you prefer.
Additional Resources
- Quora Discussion: https://www.quora.com/Should-you-cover-enchiladas-while-baking
- Reddit Discussion: https://www.reddit.com/r/Cooking/comments/11ghgg5/baking_enchiladas/
Frequently Asked Questions
Q: Why do some recipes call for covering enchiladas while baking, while others do not?
A: There are a few reasons why some recipes call for covering enchiladas while baking, while others do not. Some recipes call for covering the enchiladas to prevent them from drying out, while others call for not covering them to allow the cheese to brown and crisp up. Ultimately, the best way to decide whether or not to cover your enchiladas is to experiment and see what you prefer.
Q: What is the best way to cover enchiladas?
A: The best way to cover enchiladas is to use aluminum foil. Simply tear off a piece of aluminum foil that is large enough to cover the entire baking dish. Place the foil over the enchiladas, making sure to seal the edges tightly.
Q: How long should I cover enchiladas while baking?
A: In general, you should cover the enchiladas for the first 20-30 minutes of baking. This will help to prevent the tortillas from drying out and the cheese from browning too much. After 20-30 minutes, you can remove the cover and continue baking the enchiladas until they are heated through and the cheese is melted and bubbly.
Q: Can I use parchment paper instead of aluminum foil to cover enchiladas?
A: Yes, you can use parchment paper instead of aluminum foil to cover enchiladas. Simply line the baking dish with parchment paper before adding the enchiladas. Then, cover the enchiladas with another piece of parchment paper.
Q: Can I use a lid to cover enchiladas?
A: Yes, you can use a lid to cover enchiladas if your baking dish has a lid. This is a good option if you want to be able to easily check on the enchiladas while they are baking.
How Long to Cook Enchiladas in Oven
Naturally, baking enchiladas depends somewhat on the quantity you are preparing. It doesn’t take long because, for the most part, all you’re doing is melting your cheese and combining all the flavors.
Give this a good 20 to 25 minutes without covering it. If you were preparing other things at the same time, you could reduce the temperature, cover with foil, and cook it for a longer period of time.
For a quick one-pan dinner, increase the oven temperature from 350 to 375 or 400 degrees for about 15 minutes if you want the top to be a little more golden brown crisp. This can be customized with varying meats, sauce spiciness levels, and toppings so you can taste a new flavor every week. Similar to flautas, but coated in sauce rather than dipped in one
Enchilada Sauce – I can’t emphasize enough how much a homemade enchilada sauce makes a difference in this dish! It takes about 20 minutes to prepare and can be kept in the fridge for a few days.
Prepare the sauce in advance and store it in the refrigerator in an airtight glass jar to save time.
It’s crucial to soften corn tortillas before using them for enchiladas; otherwise, rolling cold tortillas will be difficult and may break. Corn tortillas should be placed on a sheet tray and gently brushed or sprayed with oil to soften them. Bake at 325° for 3-5 minutes. To keep them soft when rolling enchiladas, stack them after they’ve warmed and cover with a damp, clean towel.
After obtaining the sauce, cover the foil-lined baking sheet with a layer of it and add the salted chicken on top (1) Coat each chicken breast with additional sauce and bake at 425° for 18 to 20 minutes (2)
Yes, you must precook tortillas if using homemade or raw ones. This will help the tortillas become softer, more robust, and flavorful.