Next, I take my baking dish and spread a thin layer of the remaining enchilada sauce on the bottom. Then, I spoon a bit of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the dish. Once all the tortillas are snugly arranged, I pour the remaining enchilada sauce over the top, covering them generously.
Now for the best part—cheese! I sprinkle that glorious shredded cheese all over the top, wanting to ensure every inch is covered. I then cover the baking dish with aluminum foil and pop it in a preheated oven at 375°F (190°C) for about 20 minutes. The cheese gets wonderfully melted under the foil, and my kitchen smells heavenly.
After 20 minutes, I remove the foil and let the enchiladas bake for an extra 10 minutes. This allows the cheese to get bubbly and slightly golden. When they come out of the oven, I let them sit for a few minutes to cool down just a bit before serving. The moment is always hard to resist, as the cheesy goodness beckons me!
Pro Tips for Best Results
I’ve played around with this recipe a few times, and one thing I can’t stress enough is the importance of a good quality enchilada sauce. I personally love using homemade sauce when I can, but store-bought works perfectly fine—just make sure it’s your favorite!
Another tip I discovered is that adding a pinch of cumin to the chicken mixture gives it an extra flavor that elevates the dish. Trust me; it’s a subtle difference that subtly enhances each mouthful.
Lastly, if you have any leftovers (which, let’s be honest, rarely happens), I recommend reheating them in the oven instead of the microwave. The oven brings back that lovely cheese texture, keeping everything deliciously melty rather than rubbery.
Common Mistakes to Avoid
One mistake I made early on was not heating the tortillas before assembling. Cold tortillas can crack and break when you try to roll them, making it tough to get that neat, tidy enchilada. Heating them in a dry skillet or wrapping them in a damp paper towel and microwaving them for 30 seconds is a simple fix! (See the next page below to continue…)