Reheating enchiladas in the oven is the best way to restore their original texture and flavor without drying them out. With the right temperature, timing, and a few smart tricks—like covering with foil or adding moisture—you can enjoy leftover enchiladas that taste just as good as the first time.
Key Takeaways
- Use a low to moderate oven temperature (325°F–350°F): This prevents overcooking and keeps the filling juicy while reheating evenly.
- Cover with aluminum foil for the first half of reheating: This traps steam and prevents the tortillas from drying out or becoming tough.
- Add a splash of broth or enchilada sauce: A small amount of liquid helps rehydrate the dish and boosts flavor.
- Reheat on a baking sheet or oven-safe dish: This ensures even heat distribution and makes handling easier.
- Check internal temperature (165°F): Use a food thermometer to ensure food safety, especially with meat-based fillings.
- Let enchiladas rest for 2–3 minutes after reheating: This allows heat to distribute evenly and prevents burning your mouth.
- Avoid microwaving if possible: The oven preserves texture and crispness better than a microwave, which can make tortillas soggy.
Quick Answers to Common Questions
Can I reheat enchiladas straight from the freezer?
Yes! Reheat frozen enchiladas at 325°F for 30–35 minutes, covered with foil. No need to thaw first—just add a bit more liquid to compensate for moisture loss.
How do I prevent enchiladas from drying out when reheating?
Cover them with foil during the first 20 minutes and add a splash of enchilada sauce or broth. This traps steam and keeps the tortillas soft.
Is it safe to reheat enchiladas more than once?
It’s best to reheat only once. Repeated reheating can degrade texture and increase the risk of bacterial growth. Store leftovers properly and reheat only what you’ll eat.
Can I reheat enchiladas in a toaster oven?
Yes! Use the same temperature (325°F) and cover with foil. Just make sure your dish fits and monitor closely, as toaster ovens can heat unevenly.
Why do my enchiladas taste better the next day?
Enchiladas often taste better after resting because the flavors have time to meld. The sauce penetrates the tortillas, creating a more cohesive and flavorful bite.
📑 Table of Contents
Why Reheat Enchiladas in the Oven?
Enchiladas are one of those comfort foods that taste amazing fresh out of the oven—but leftovers can be just as satisfying if reheated properly. The key is choosing the right method. While the microwave is quick, it often leaves enchiladas soggy or unevenly heated. The stovetop isn’t practical for a full pan. That’s why reheating enchiladas in the oven is the gold standard for preserving texture, moisture, and flavor.
The oven gently warms the dish from all sides, allowing the cheese to melt evenly and the tortillas to regain a slight crispness without drying out. Whether you’re dealing with chicken, beef, cheese, or vegetarian enchiladas, the oven gives you control over the process. With a few simple steps, you can turn yesterday’s dinner into today’s delicious lunch—without sacrificing quality.
What You’ll Need to Get Started
Before you begin, gather a few essential tools to make the reheating process smooth and effective. You don’t need anything fancy—just basic kitchen items you likely already have.
Visual guide about How to Reheat Enchiladas in the Oven
Image source: plattertalk.com
Essential Tools and Ingredients
- Oven-safe baking dish or sheet pan: A glass or ceramic dish works well, or you can use a metal baking sheet if your enchiladas are already on one.
- Aluminum foil: This is crucial for trapping moisture during the first part of reheating.
- Enchilada sauce or broth (optional): A few tablespoons can revive dry spots and enhance flavor.
- Food thermometer (recommended): Helps ensure the center reaches a safe temperature of 165°F.
- Oven mitts and a spatula: For safe handling and serving.
Having these items ready will save you time and help you avoid last-minute scrambling. Plus, using the right tools ensures your enchiladas reheat evenly and stay delicious.
Step-by-Step Guide to Reheating Enchiladas in the Oven
Now that you’re prepared, let’s walk through the process of reheating enchiladas in the oven. This method works for most types—whether they’re filled with meat, beans, cheese, or veggies—and whether they’re frozen or refrigerated.
Step 1: Preheat the Oven
Set your oven to 325°F (163°C). This lower temperature is ideal because it reheats the enchiladas slowly, preventing the cheese from separating or the tortillas from becoming tough. If you’re short on time, you can go up to 350°F, but avoid higher temperatures—they risk drying out the dish.
Step 2: Prepare the Enchiladas
If your enchiladas are stored in a container, transfer them to an oven-safe dish. Arrange them in a single layer, leaving a little space between each if possible. If they’re already on a baking sheet, you can reheat them directly—just make sure the sheet is oven-safe.
For extra moisture, drizzle 1–2 tablespoons of enchilada sauce or chicken/vegetable broth over the top. This is especially helpful if the enchiladas have been refrigerated for more than a day and may have lost some moisture.
Step 3: Cover with Foil
Tightly cover the dish or baking sheet with aluminum foil. This creates a mini steam environment, which keeps the tortillas soft and prevents the cheese from forming a dry crust. The foil should be shiny side down (though it doesn’t actually matter—both sides work the same).
Step 4: Reheat for 20–25 Minutes
Place the covered enchiladas in the preheated oven. Reheat for 20 to 25 minutes if they’re refrigerated. For frozen enchiladas, add 10–15 minutes. The goal is to warm them through without overcooking.
Step 5: Uncover and Finish (Optional)
After the initial reheating, remove the foil. If you’d like a slightly crispier top or bubbling cheese, return the enchiladas to the oven for another 3–5 minutes. Keep a close eye on them—this step is optional and should be used sparingly to avoid drying.
Step 6: Check the Temperature and Rest
Use a food thermometer to check the center of the enchiladas. They should reach 165°F (74°C) for food safety, especially if they contain meat or dairy. Once done, let them rest for 2–3 minutes. This allows the heat to distribute evenly and makes them easier to serve.
Tips for Different Types of Enchiladas
Not all enchiladas are created equal—and neither are their reheating needs. Depending on the filling and sauce, you might need to adjust your approach slightly.
Chicken or Beef Enchiladas
Meat-filled enchiladas tend to dry out more easily. To combat this, add a bit more sauce or broth before reheating. Also, make sure they reach 165°F internally. If the meat seems dry after reheating, a quick drizzle of warm sauce can revive it.
Cheese or Vegetarian Enchiladas
These are usually more forgiving, but cheese can become rubbery if overheated. Stick to the lower temperature (325°F) and avoid the uncovered finishing step unless you want a crispy top. A splash of cream or extra cheese sauce can add richness.
Red vs. Green Sauce Enchiladas
Red sauce enchiladas (made with tomato-based sauces) hold up well to reheating and often taste even better the next day as the flavors meld. Green sauce (tomatillo-based) can sometimes separate when reheated. To fix this, stir in a teaspoon of water or broth before covering with foil.
Frozen Enchiladas
If you’re reheating enchiladas straight from the freezer, don’t thaw them first. Increase the reheating time to 30–35 minutes at 325°F, still covered with foil. You can add a bit more liquid since frozen enchiladas lose moisture during freezing.
Common Mistakes to Avoid
Even with the best intentions, it’s easy to make mistakes when reheating enchiladas. Here are a few common pitfalls and how to avoid them.
Reheating at Too High a Temperature
Cranking the oven to 400°F might seem like a shortcut, but it’s a recipe for dry, rubbery enchiladas. High heat evaporates moisture quickly and can burn the edges before the center is warm. Stick to 325°F–350°F for best results.
Skipping the Foil Cover
Leaving the enchiladas uncovered from the start leads to a dry, crusty top and tough tortillas. The foil is your best friend during the first 20 minutes—it locks in steam and keeps everything tender.
Over-Reheating
It’s tempting to leave them in longer to ensure they’re hot, but enchiladas can go from perfectly warmed to overcooked in just a few extra minutes. Set a timer and check early, especially if you’re using a glass dish, which retains heat longer.
Ignoring Food Safety
Always reheat enchiladas to 165°F, especially if they contain meat, eggs, or dairy. Undercooked leftovers can harbor bacteria. A food thermometer is a small investment that pays off in safety and peace of mind.
Serving and Storing Tips
Once your enchiladas are perfectly reheated, it’s time to enjoy them! But what if you have leftovers—again? Here’s how to store and serve them like a pro.
How to Store Leftover Enchiladas
Let enchiladas cool to room temperature before storing. Divide them into individual portions if possible, then place in airtight containers. They’ll keep in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Wrap tightly in foil and place in a freezer bag to prevent freezer burn.
Serving Suggestions
Reheated enchiladas pair beautifully with simple sides. Try a small scoop of Mexican rice, a dollop of sour cream, or a sprinkle of fresh cilantro. A side of guacamole or pico de gallo adds brightness and balances the richness. For a complete meal, serve with a light salad or black beans.
Conclusion
Reheating enchiladas in the oven doesn’t have to be complicated. With the right temperature, a little moisture, and a bit of patience, you can enjoy leftovers that taste nearly as good as the original. Whether you’re warming up a single serving or a full pan, this method preserves texture, flavor, and safety.
Remember: low and slow is the way to go. Cover with foil, add a splash of sauce if needed, and always check the internal temperature. Avoid the microwave unless you’re in a real hurry—and even then, consider using the oven for better results. With these tips, your enchiladas will stay delicious, no matter how many times you reheat them.
Frequently Asked Questions
What’s the best temperature to reheat enchiladas in the oven?
The ideal temperature is 325°F. This low heat gently warms the enchiladas without drying them out. You can go up to 350°F if you’re short on time, but avoid higher temperatures.
How long does it take to reheat enchiladas in the oven?
Refrigerated enchiladas take 20–25 minutes, while frozen ones need 30–35 minutes. Always cover with foil for the first 20 minutes to retain moisture.
Should I add liquid when reheating enchiladas?
Yes, especially if they’ve been refrigerated for more than a day. A tablespoon or two of enchilada sauce, broth, or water helps rehydrate the dish and improve flavor.
Can I reheat enchiladas in a glass dish?
Absolutely. Glass dishes retain heat well and are perfect for oven reheating. Just make sure the dish is oven-safe and avoid sudden temperature changes to prevent cracking.
How do I know when enchiladas are fully reheated?
Use a food thermometer to check the center. It should reach 165°F for safety. The cheese should be melted, and the dish should be steaming throughout.
Why are my reheated enchiladas soggy?
Sogginess usually comes from too much liquid or reheating at too high a temperature. Use minimal added liquid and stick to 325°F. Also, avoid microwaving if possible.
