Healthy Enchilada Chicken Bake Recipe (2024)

FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Although there is some contention, some due to the cheese and meats in enchiladas, they are high in saturated fats. Nutrition experts like the Academy of Nutrition and Dietetics, still recommend keeping your saturated fat intake to a minimum for optimal health.

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Bake uncovered 15 to 20 minutes or until hot.

Try Val Vita, a is popular tomato sauce in North West Mexico, from there you can ad more spice and condiments, mixed with Pato Sauce can also make the trick for a quick sauce for enchiladas. Another one would be fry some chile ancho, pasilla, guajillo, or prefered one, some onion, garlic and mix it with the Val Vita.

Typically, enchiladas are not what one considers “healthy.” They're loaded with a lot of heavy, saturated fat and refined carbs that make them something you don't want to eat on THE REG.

In general, more nutritious options include fajitas, bean burritos, grilled chicken dishes, and soft tacos.

There are 469 calories in 2 Enchilada with Chicken and Cheese in Tomato- Based Sauce. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Chicken enchiladas, with cheese (1 each - 6" long, 6" diameter tortilla rolled) contains 15.4g total carbs, 13.5g net carbs, 8.3g fat, 15.2g protein, and 197 calories.

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.

Do Mexicans prefer flour or corn? ›

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years.

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.

Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery. I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.

Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.