Healthy Baked Turkey Enchiladas - Recipe Diaries (2024)

FAQs

What is the secret to good enchiladas? ›

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.

High protein meal: Enchiladas usually contain a high protein filling like chicken, beef, or cheese. Having enough protein at meals can help keep you fuller for longer, and also help manage your blood sugar (3). High in calcium: The amount of calcium in your enchiladas will depend on how much cheese you use.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

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.

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.

Originally, enchiladas were created within the Aztec empire. But the food that the Aztecs ate underwent modifications after the Spanish conquistadors invaded what would become Latin America. The Spanish added meat to the wraps being made by the Aztecs, as well as spicy sauces.

Cover with foil, non-stick dull side facing the food. Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted.

Don't settle for the same old, same old tortillas. CHI-CHI'S® Enchilada Style Tortillas Flour & Corn are the ideal way to wrap up your next batch of enchiladas.

Are corn or flour tortillas healthier? ›

When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.

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

Place tray on center rack in oven on an oven-proof sheet pan. Bake for 30 - 33 min. Let rest 1 minute. Enjoy!

It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.