Cooking Light Chicken Enchiladas

Looking for a new and delicious way to enjoy chicken enchiladas? Look no further than this recipe from Cooking Light. These enchiladas are made with chicken, black beans, corn, and salsa, and are then topped with a creamy enchilada sauce. They are simple to make and can be on the table in just over 30 minutes.

To start, preheat the oven to 350°F. Then, in a large bowl, combine the cooked chicken, black beans, corn, and salsa.

Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.

Take a few tablespoons of the chicken mixture and spread it evenly down the center of each tortilla.

Roll the tortillas up and place them in the baking dish.

Pour the remaining enchilada sauce over the top of the enchiladas and spread it out evenly.

Sprinkle the shredded cheese over the top of the enchiladas.

Bake for about 20 minutes, or until the enchiladas are heated through and the cheese is melted.

Serve the enchiladas with sour cream and diced tomatoes, if desired. Enjoy!

How long do you put chicken enchiladas in oven?

There isn’t a single answer to this question because it will depend on the recipe you’re using and your oven’s individual characteristics. However, a good rule of thumb is to bake chicken enchiladas for about 25 minutes, or until they’re golden brown and bubbling.

If you’re using a pre-made enchilada sauce, you’ll want to bake the enchiladas for a little longer, since the sauce will add moisture and make them a little softer. You can also try wrapping the enchiladas in foil before baking them, which will help them stay moist and prevent them from becoming too browned on top.

No matter what, be sure to keep an eye on the enchiladas as they bake, and remove them from the oven when they’re cooked through. Overcooking them can lead to dry, rubbery enchiladas, so it’s always better to err on the side of undercooking them.

Is it better to cook enchiladas covered or uncovered?

When it comes to cooking enchiladas, some people argue over whether it’s better to cook them covered or uncovered. So, which is the right way to do it?

The answer is that it depends on your preference. Some people find that cooking enchiladas covered results in a softer tortilla, while others think that cooking them uncovered makes them crunchier. Ultimately, it’s up to you to decide which you prefer.

If you want to cook them covered, you can either place them in a baking dish and cover it with foil, or you can place them in a large pot and cover them with a lid. If you want to cook them uncovered, you can place them directly on the oven rack.

No matter which way you choose to cook them, be sure to preheat your oven before you start. This will help ensure that your enchiladas cook evenly. And, of course, don’t forget to enjoy them with a side of refried beans and rice!

Can enchiladas be made without frying the tortillas?

Yes, enchiladas can be made without frying the tortillas. This can be done by either baking the tortillas or using a non-stick cooking spray.

If you would like to bake the tortillas, you can do so by preheating your oven to 350 degrees Fahrenheit. Once the oven has reached the desired temperature, you can place the tortillas on a baking sheet and bake them for about 10 minutes or until they are soft.

If you would like to use a non-stick cooking spray, you can do so by spraying a light coating of the cooking spray on a large skillet. You can then place the tortillas in the skillet and cook them for about 30 seconds per side or until they are soft.

How do you keep enchiladas from getting soggy?

Enchiladas are a delicious Tex-Mex food that can be served with a variety of fillings. However, one of the main complaints about enchiladas is that they often become soggy. So, how do you prevent your enchiladas from becoming soggy?

One way to prevent enchiladas from becoming soggy is to use a corn tortilla as the shell. Corn tortillas are thicker and less likely to become soggy than flour tortillas.

Another way to prevent enchiladas from becoming soggy is to preheat the enchilada sauce before you add it to the enchiladas. This will help to keep the enchiladas from becoming too wet.

You can also prevent enchiladas from becoming soggy by using a heavier enchilada sauce. A heavier sauce will not soak into the tortilla as quickly as a lighter sauce.

If you are using a wet filling, you can prevent the enchiladas from becoming soggy by using a dry filling instead. For example, you can use ground beef or chicken instead of a sauce-based filling.

Finally, you can prevent enchiladas from becoming soggy by serving them with a side dish such as rice or beans. This will help to absorb some of the moisture from the enchiladas.

Are enchiladas better with corn or flour tortillas?

There are many different ways to make enchiladas, and the tortilla you use is just one ingredient in the recipe. So, the answer to this question is: it depends.

Enchiladas are made by rolling a filling, such as meat or cheese, in a tortilla, then covering them in a chili sauce. There are many different variations on this dish, but the most common tortillas used are corn and flour.

Corn tortillas are usually made from masa harina, which is a corn flour that has been treated with lime. They are softer and more pliable than flour tortillas, and some people believe they have a better flavor.

Flour tortillas are made from wheat flour and are thicker and more durable than corn tortillas. They can be used for enchiladas with a variety of fillings, and are a good choice if you want a heartier dish.

So, which is better? It really depends on your preferences. If you like a softer tortilla with a more distinct corn flavor, go with the corn tortillas. If you want a thicker tortilla that can stand up to a hearty filling, go with the flour tortillas.

Do I need to cover enchiladas while baking?

Do I need to cover enchiladas while baking?

There is no one definitive answer to this question. Some recipes do not explicitly call for covering enchiladas while baking, while others recommend doing so. Ultimately, it is up to the baker to make the call on whether or not to cover the enchiladas.

There are a few reasons why it might be a good idea to cover enchiladas while baking. For one, covering them can help keep the sauce from drying out. Additionally, covering the enchiladas can help them cook more evenly and prevent them from becoming too brown on top.

If you are not covering the enchiladas while baking, you may want to watch them closely to make sure that they do not burn. Additionally, you may want to give them a quick stir halfway through the baking process to prevent them from sticking to the pan.

Ultimately, the decision on whether or not to cover enchiladas while baking is up to the baker. If you are unsure, it is best to consult the recipe you are using.

How do you keep enchiladas from getting mushy?

There are a few things you can do to keep your enchiladas from getting mushy.

One thing you can do is to use a thicker sauce. A thicker sauce will not soak into the enchiladas as easily and will keep them from getting too soft.

Another thing you can do is to make sure your enchiladas are not too wet. You can do this by not adding too much sauce or by adding ingredients like corn or black beans that will absorb some of the moisture.

You can also bake your enchiladas for a little longer to help them firm up.

If you follow these tips, your enchiladas should stay nice and firm.