How Long to Bake Enchiladas at 350? Covered Recipe!

How Long to Bake Enchiladas at 350? Covered Recipe!

The answer to this question depends on the filling and size of your enchiladas, as well as whether you cover them with aluminum foil. 

Uncovering the dish will allow for a browner top to your enchilada casserole. Keeping it covered will prevent it from drying out but won’t allow for a browner top.

The best way to determine how long to bake enchiladas at 350 degrees is to check the internal temperature. Here, we’ve shared the recipe so that you can make the perfect enchiladas. Let’s dive in. 

How long does it take to bake enchiladas at 350 degrees?

Enchiladas cooking time and temperature

Baking enchiladas at 350 degrees for 20 minutes will allow them to simmer in their juices, ensuring that they come out moist. 

However, depending on the size of your enchiladas, it can take anywhere from 15 to 25 minutes for them to thoroughly cook through. You can also check the internal temperature of your enchiladas to determine whether they’re ready.

What is the best temperature to bake enchiladas?

The ideal temperature for baking enchiladas is 350oF. This ensures that your enchiladas are cooked through without overcooking the outside.

Should I bake enchiladas covered or uncovered?

This will depend on the size and filling of your enchiladas. For smaller, shallower dishes, it can be beneficial to cover them, as this will allow them to cook more evenly from top to bottom. 

However, covering large or deep dishes may cause your filling to overcook. Uncovering the plate for the last 10 minutes will allow any excess moisture to evaporate, giving your container a more desirable texture.

How Long to Bake Enchiladas at 350? Covered Recipe!

How Long to Bake Enchiladas at 350

In just 25 minutes, you will have delicious enchiladas to serve to your guests. Simple and easy-to-do recipe with step by step.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Resting Time 10 mins
Course Main Course
Cuisine Mexican
Servings 4 Servings


  • 10 Flour tortillas
  • 16 oz Sour cream
  • 1/2 cup Milk
  • 2 cups Shredded cheddar cheese
  • 3 cups Cooked chicken breasts (shredded)
  • 1 Small red onion (chopped)
  • 4 Cloves garlic (minced)


Before You Start: 

  • Preheat the oven to 350oF, shred the chicken, and chop the onion and garlic. Shred the cheddar cheese.


  • Combine the sour cream, milk, 1 cup of cheddar cheese, 1/2 of the cooked chicken, 1/2 of the onions, and two garlic cloves in a bowl. Mix it well with a spoon or spatula until combined.
  • Coat the inside of a casserole dish with nonstick cooking spray. Place two tortillas on the bottom and up the sides in a circular pattern to form one layer in your container.
  • Spoon about 1/4 cup (or more, depending on how many enchiladas you're making) of your mixture into each tortilla. Roll them up and place them seam-side down in your dish. 
  • Once all of the enchiladas are in the pan, top with the remaining chicken and onions, as well as any leftover cheese or sour cream mixture.
  • Cover your casserole dish tightly with foil (leaving room for air to circulate), and bake for 20 minutes. Remove the foil, rotate your plate, and bake for another 5-10 minutes, or until the cheese is melted on top and any excess moisture has evaporated.
  • Let your enchiladas cool for about 10 minutes before serving.
Keyword How Long to Bake Enchiladas at 350 Degrees
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How do I know when the enchiladas are done?

The best way to know when your enchiladas are done is by checking their internal temperature. The internal temperature should be 165ºF for all parts of the dish to have cooked through.

How do I store Enchiladas?

Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. If desired, they can also be frozen before cooking and left to thaw overnight in the fridge. 

If you’re planning on freezing your enchiladas, it’s highly recommended to first separate them with a layer of aluminum foil before sealing them in an airtight container.

Tips and tricks to improve the recipe


1) Using fresh tortillas that have been stored in the refrigerator will yield the best results when rolling up your enchiladas. 

Fresh tortillas are pliable, allowing them to conform to whatever shape you’re rolling them into. Unfrozen, refrigerated tortillas are thicker and sturdier, holding their form better than the standard room temperature variety.

2) Coating your pan with nonstick spray before adding your tortillas will help ensure that they don’t stick to the bottom of the dish and come out easier when serving.

3) Air circulation is critical for ensuring that your enchiladas cook evenly throughout. Be sure not to cover the top of your dish with aluminum foil unless it’s necessary.

4) If your enchiladas are starting to burn on the edges but still aren’t ready in the center, you can rotate your casserole during cooking. This will allow them to cook more evenly throughout.

5) It may take anywhere between 15 to 25 minutes for your dish to cook through. Keep this in mind when preparing the other components of your meal or when checking for doneness.

6) If your enchiladas appear moist after cooking, let them sit for 10-15 minutes before serving. This will allow any excess moisture to evaporate and ensure that your dish doesn’t become soggy.

7) Using foil to cover your enchiladas is perfectly acceptable if you need them to cook a little bit faster. Don’t mind sacrificing some of the crispiness on top for extra tenderness in the center.

8) Never skip sauteing ingredients such as onions and garlic. Doing so will result in a watery mess.

9) Cooking with shredded cheese is much easier than freshly grated cheese and is recommended for this recipe.

10) You can make your enchilada sauce using tomato paste, brown sugar (or honey), chili powder, and cumin to create a sweet and tangy sauce that can be poured directly over your enchiladas.

11) Adding leftover chicken and onions to top your enchiladas after baking is a great way to incorporate leftovers into another meal and add more substance and flavor to the dish.

12) You can also use this recipe for tortilla-less enchiladas by substituting a can of refried beans or mashed pinto beans.

13) You can also bake your enchiladas in individual baking dishes. Just be sure to reduce the cooking time by about 5 minutes, as the smaller surface area will cause them to cook more quickly.

What to serve with baked enchiladas?

Mexican rice

You can serve your enchiladas with several different side dishes. Some great options include:

  • Mexican rice;
  • Refried beans;
  • Mexican corn salad;
  • Black bean and corn salad;
  • Mango, pineapple, or orange salsa (enchilada sauce is also delicious on top of the fruit).

How do I reheat Enchiladas?

Toaster to reheat the enchiladas

You can use a few different methods to reheat your enchiladas, each resulting in a slightly different texture.

  • Toasting: This method is best for leftovers that were previously frozen, as it results in a slightly drier texture. Wrap your enchiladas tightly in a layer of aluminum foil and place them on a baking sheet under the broiler for about 3 minutes or until warmed through.
  • Steaming: This method is best for leftovers cooked initially from fresh, as it results in a moister, more tender texture. 

If you’re cooking your enchiladas from fresh, toasting the tortilla shells before filling will help prevent soggy tortillas. To do this, remove your enchiladas from the oven after baking and turn on your broiler. 

Lightly brush a layer of oil or butter onto each tortilla shell before placing them back into the range for 2-3 minutes or until golden brown and slightly crisp.

Final words

Enchiladas are a delicious, filling dish that the entire family can enjoy. They’re also straightforward to make, with few ingredients and easy-to-follow steps, making them an ideal weeknight dinner. Try this recipe and enjoy.

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