Do you put sauce on enchiladas before or after baking?

Spread about 1 cup of sauce on the bottom of the baking dish to prevent sticking and to fully saturate the enchiladas . Once the tortillas are stuffed and rolled, place them in the dish with the seam side down. Top with cheese and 2 to 3 cups of sauce. Follow recipe directions to bake the enchiladas, and enjoy!

Do you put oil or sauce on enchiladas first?

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.

How to make crispy enchiladas?

Tips for keeping your flour tortillas from getting soggy in enchiladas. Try preheating your enchilada pan in the oven before you start cooking. Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

Should I cover enchiladas while baking?

Most enchiladas are baked and covered with foil until heated through . Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

Why do my enchiladas turn to mush?

The thing with enchiladas is that they're going to become mushy, that's because of the liquid you prepare them with . But if you want that process to be slower, all you have to do is deep fried corn tortillas first (not to the point to get tostadas).

What happens if you don't fry tortillas for enchiladas?

The quick fry does a couple of things. First, it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid completely disintegrating. Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown .

Do restaurants use flour or corn tortillas for enchiladas?

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas .

What cheese is best for enchiladas?

For restaurant-style cheese enchiladas, look for a Mexican-style shredded cheese blend at the grocery store. These contain the perfect mix of cheeses that both stretch and melt when hot. Here are two blends to look out for (though there are lots more!): Monterey Jack cheese, Asadero, Queso Quesadilla .

Can you pre make enchiladas or will they get soggy?

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.

Do you put sauce on the bottom of enchiladas?

Step 1: Make the Red Enchilada Sauce. Heat vegetable oil in a saucepan over medium heat then whisk in flour and cook for 1 minute. ... Step 2: Fill then roll the cheese enchiladas. Scoop 1/2 cup enchilada sauce into the bottom of a nonstick sprayed baking dish then spread it into an even layer. ... Step 3: Bake the enchiladas.

How to cook real good enchiladas in the oven?

Grab a tray of our Creamy Poblano Chicken Enchiladas from your local Costco or other grocery store and remove the plastic. Transfer it to an oven-safe container or cook it right in the tray. Bake at 375 degrees for 27-29 minutes . When the enchiladas are done cooking, let rest for 2 minutes.

Does enchilada sauce thicken as it cooks?

Simmer for 12 minutes, or until thickened. The sauce will thicken more as it cools . Use in your favorite enchilada recipe.

Easy Tequila Lime Chicken Enchiladas Recipe | gritsandpinecones.com (2024)

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Let’s face it, everyone loves chicken enchiladas. I mean, what’s not to love? But, hold on to your sombrero because today there is a new dish in town. Easy, made from scratch, Tequila-Lime Chicken Enchiladas that are made with hands-down the most unbelievably delicious marinade and sauce ever.

This recipe is different from authentic chicken enchiladas and features shredded chicken marinated in tequila, lime juice, and a “secret” ingredient, brown sugar.

All of this sweet deliciousness is then wrapped up in a tortilla, along with shredded cheese. Then it’s topped with an out-of-this-world sauce, made with salsa verde, crema (a Mexican-style cream), and yes, even more cheese.

Take my word for it, like with my Sour Cream Chicken Enchilada Casserole and Green Chicken Enchiladas, his dish will make you want to celebrate Cinco de Mayo all year long. Don’t let the long list of ingredients scare you, it all comes together quickly.

Here’s what’s in it:

You will need tequila, brown sugar, lime juice, chili powder, garlic powder, chicken, and flour tortillas. You will also need Monterey jack cheese or a Mexican blend, green enchilada sauce, salsa verde, and crema.

How to make the marinade:

Mix the tequila, brown sugar, lime juice, chili powder, and garlic powder in a medium-size bowl until the brown sugar is dissolved.

Place the cooked and shredded chicken in a plastic storage bag or bowl and pour in the marinade. Make sure all of the chicken pieces are saturated. Let the chicken marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours. The longer the chicken marinates, the better.

When you are ready to bake the enchiladas preheat the oven to 350 degrees F.

Mix the green enchilada sauce with the salsa verde and crema. Set aside.

Spray a 9×13 baking dish with a non-stick cooking spray. Pour one-half cup of the enchilada sauce mixture into the bottom of the dish and spread out evenly. Set aside.

Drain the chicken and reserve any remaining marinade. Mix the chicken with three cups of the shredded cheese.

Place a heaping one-half cup of the chicken and cheese mixture in the center of a tortilla.

Roll up as tightly as you can. Place the rolled tortillas in the baking dish seam side down. Repeat for the rest of the tortillas. You should be able to fit eight enchiladas in the dish.

If you have leftover marinade, add up to one-half cup to the enchilada sauce mixture you made earlier and stir to combine.

Pour this mixture over the enchiladas and top with the remaining shredded cheese.

Sharon’s tips:

If you can’t find crema or don’t have it, you can substitute sour cream thinned with milk or half-and-half. You can also use heavy cream instead.

You can also substitute honey, pure maple syrup, or corn syrup for the brown sugar.

It’s just my husband and me, so instead of making one large casserole, I usually divide the enchiladas up into several dishes and bake one and freeze the rest. One and a half enchiladas are a good serving for most appetites.

If you do divide the enchiladas up into smaller meals and dishes, they will take less time to bake, so watch them.

Leftovers are even better the next day and can be stored in the fridge for up to four days. I usually heat them in the microwave.

This dish freezes beautifully and should be frozen unbaked. Cover tightly and store in your freezer for up to three months. Before you cook it, allow it to defrost overnight in your fridge and follow the directions for baking.

As you would expect, this is a great make-ahead dish. You can make it up to 24 hours ahead and store in the fridge unbaked. Before baking, take it out about 30 minutes beforehand to allow it to come to room temperature and bake as directed.

Yes, I know authentic enchiladas call for corn tortillas, they are not authentic, they are sort of southern meets Tex-Mex, and I prefer flour tortillas. If you prefer corn, by all means, use them instead.

If you prefer you can substitute about 4 small or 2 large chicken breasts, cooked and shredded for the rotisserie chicken.

Related recipes:

Love Mexican or Tex-Mex food? You might also be interested in these other tasty recipes:

Walking Taco Casserole
Salsa Verde Chicken Enchiladas
Easy Honey Lime Turkey Enchiladas
Shrimp Quesadillas with Bacon
Cast-Iron Skillet Macho Nachos
Ultimate Steak Fajitas
Jack’s Ultimate Frozen Margaritas

Need more menu ideas or recipes, check out all of my Cinco de Mayo recipes, or this roundup of 30+ Cinco de Mayo Menu Ideas and Recipes.

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

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Tequila Lime Chicken Enchiladas Recipes

Sharon Rigsby

Let's face it, everyone loves chicken enchiladas. I mean, what's not to love? But, hold on to your sombrero because today there is a new dish in town. Easy, made from scratch, Tequila-Lime Chicken Enchiladas that are made with hands-down the most unbelievably delicious marinade and sauce ever.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Marinating time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Dish

Cuisine Mexican/Southwestern

Servings 8 servings

Calories 575 kcal

Ingredients

▢ 1 rotisserie chicken skin removed and deboned, cut into small pieces.
▢ ½ cup tequila
▢ ¾ cup brown sugar
▢ ½ cup lime juice freshly squeezed
▢ 1 ½ tablespoon chili powder
▢ 1 teaspoon garlic powder
▢ 8-10 flour tortillas 10-inch
▢ 4 cups shredded Monterey jack cheese or a Mexican blend
▢ 1 cup green enchilada sauce
▢ 1 cup jarred salsa verde
▢ 1 cup Crema Mexican cream

Instructions

To begin, mix together the tequila, brown sugar, lime juice, chili powder, and garlic powder until the brown sugar is dissolved.
Place the shredded chicken in a plastic storage bag or bowl and pour in the marinade making sure all of the chicken pieces are saturated. Let the chicken marinate in the refrigerator for a minimum of 30 minutes or up to 24 hours.
When you are ready to assemble and cook, preheat your oven to 350 degrees F.
To begin, mix the green enchilada sauce with the salsa verde and Crema.
Spray a 9x13 baking dish with a non-stick cooking spray. Pour ½ cup of the enchilada sauce mixture into the bottom of the dish and spread out.
Drain the chicken mixture and reserve any remaining marinade. Mix the chicken with 3 cups of the shredded cheese.
Put a heaping ½-cup of the chicken mixture down the center of each tortilla and roll up as tightly as you can. Place the rolled tortillas in your baking dish seam side down. Repeat for the rest of the tortillas. You should be able to fit 8 enchiladas in the dish.
If you have any leftover marinade, mix up to ½ cup with the enchilada sauce you made earlier. Pour this mixture over the enchiladas and top with 1 cup shredded cheese.
Bake at 350 degrees for 35-40 minutes, or until the mixture is bubbling and the cheese has melted. Let sit for about 5 minutes and serve. Enjoy!

Notes

If you can't find crema or don't have it, you can substitute sour cream thinned with milk or half-and-half. You can also use heavy cream instead.

You can also substitute honey, pure maple syrup, or corn syrup for the brown sugar.

It's just my husband and me, so instead of making one large casserole, I usually divide the enchiladas up into several dishes and bake one and freeze the rest. One and a half enchiladas are a good serving for most appetites.

If you do divide the enchiladas up into smaller meals and dishes, they will take less time to bake, so watch them.

Leftovers are even better the next day and can be stored in the fridge for up to four days. I usually heat them in the microwave.

If you prefer you can substitute about 4 small or 2 large chicken breasts, cooked and shredded for the rotisserie chicken.

Nutrition

Calories: 575kcalCarbohydrates: 27gProtein: 47gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 183mgSodium: 549mgPotassium: 390mgFiber: 1gSugar: 25gVitamin A: 1300IUVitamin C: 5mgCalcium: 940mgIron: 2.2mg

Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

**This recipe was originally published on April 26, 2016. Republished on May 1, 2020, with new photos, a slight change in directions to make it easier, and expanded tips.