My veggie enchiladas | Jamie Oliver recipes (2024)

FAQs

Do you cook enchiladas covered or uncovered? ›

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

Pre-fry your tortillas

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.

Veggie Enchilada With Cheese (1 enchilada) contains 16g total carbs, 13.3g net carbs, 13.9g fat, 10g protein, and 223 calories.

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.

Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

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.

1 serving of black bean enchiladas (Vegetarian Hot Bar Dish - Wegmans) contains 220 Calories.

Riviera Mexican Grill Veggie Burrito (1 serving) contains 102g total carbs, 88g net carbs, 19g fat, 18g protein, and 630 calories.

What is a good vegetable to eat with enchiladas? ›

Sautéed Arugula with Red Bell Peppers and plenty of garlic is a tasty and easy vegetable side dish. A healthy side dish for enchiladas!

Black beans – They add creamy texture and earthy flavor to the enchilada filling. Spinach – Its silky texture is fantastic inside the enchiladas. And the toppings – Avocado, cilantro, and jalapeños offer the perfect fresh contrast to the cheesy filling.

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

Foil Covering: Most enchiladas are covered with foil while baking. This helps to trap steam and heat, ensuring that the enchiladas cook evenly and stay moist. The foil is typically removed towards the end of the baking time to allow the cheese on top to melt and develop a golden brown crust [1].

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.