You've Been Reheating Enchiladas Wrong Your Whole Life

Mexican food lovers know the appeal of a well-executed enchilada recipe. Enchiladas are packed with flavor, thanks to the powerhouse combination of the filling and the sauce poured atop the rolled tortillas (not to mention any salsas or other toppings you finish them off with). The sauce-covered nature of this Mexican dish also means they're far better suited for reheating than many other Mexican dishes — for example, any attempts to save and later reheat nachos or assembled tacos will likely end up a soggy mess.

While there are several recipes for small-batch enchiladas, another benefit of this dish is that it's quite easy to make a big batch and freeze them in smaller serving sizes. That way, you can take your time infusing that filling and sauce with plenty of flavor and know that you'll have leftover portions of effortless enchiladas ready to go at a moment's notice.

There's just one issue — reheating them perfectly. You want enchiladas to be piping hot on the inside, with a few crispy bits on the exterior, and you don't want a soggy mess of tortilla and filling. Luckily, Foods Guy has shared the best way to reheat enchiladas for an optimal final product. It may take a bit more time than just tossing it in the microwave, but it'll be worth it when you're enjoying enchiladas that taste just as good as when you first made them.

The secret to perfectly reheated enchiladas

You've already saved time by having frozen enchiladas prepared and ready to go — don't cut corners on reheating if you want them to taste incredible. The Foods Guy suggests you reach for the same kitchen tool for reheating as you did when you originally prepared your enchiladas and pop them in the oven.

Specifically, the outlet suggests popping the enchiladas in an oven set at 350 F for 20 to 25 minutes, until you can confirm that they've been heated through and there are no still-frozen portions in the filling. (This may be a risk if you're a bit generous with your enchiladas, cramming tons of filling into the carefully-rolled tortilla shell.) For best results, cover the enchiladas with aluminum foil or an oven-safe lid, depending on what type of dish you're heating them in, for the majority of the cook time. Then, for the last 5 or 10 minutes, uncover them to allow any cheese on the surface to melt (and feel free to add a bit of extra cheese or sauce, if you have it on hand).

If you're in a time crunch and looking to speed up the process, The Yummy Bowl has an easy tip. The outlet advises popping the enchiladas in the microwave for about a minute prior to putting them in the oven, which can shave off 5 to 10 minutes from the total bake time.