Emilie Meyer
Enchiladas are traditionally made by rolling tortillas, which can be time-consuming. However, a workaround for this is to assemble the enchiladas in a cake pan, stacking the ingredients in layers. This method is faster and requires fewer ingredients, making it perfect for a quick weeknight dinner. It also only requires one dish, making cleanup a breeze. The key to this method is to have all your ingredients hot and ready to go, and to use enough sauce to keep things moist. This method can be used with a variety of fillings and toppings, making it a versatile and tasty option for those short on time.
| Characteristics | Values |
|---|---|
| Ease of making | Easy to make, saves time by not having to roll the enchiladas |
| Taste | Rich, cheesy, spicy, moist |
| Ingredients | Meat, onions, beans, salsa, tortillas, cheese |
| Baking temperature | 350-400 degrees Fahrenheit |
| Baking time | 30 minutes covered, 15 minutes uncovered |
| Baking dish | 9x13 inch cake pan, can be glass or metal |
| Freezing | Can be made ahead and frozen for up to 3 months |
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What You'll Learn
Layering ingredients in a cake pan
Layering enchilada ingredients in a cake pan is a simple way to make enchiladas without having to roll the tortillas. This method is a great time-saver, as it uses similar ingredients to traditional enchiladas but with a quicker assembly process.
To layer enchilada ingredients in a cake pan, start by lining a 13x9-inch baking dish with foil, allowing the ends to extend over the sides. You can also use a 9-inch cake pan if you prefer a thicker, more stacked enchilada. Spray the bottom of the pan with cooking spray or line it with parchment paper to prevent sticking.
Begin layering by placing four tortillas on the bottom of the pan, allowing them to overlap slightly. You can use corn tortillas or flour tortillas, depending on your preference. If you're using corn tortillas, warming them slightly can make them more pliable and easier to layer.
For the next layer, spread a portion of your filling over the tortillas. You can use a variety of fillings, such as cooked and shredded chicken, ground beef or turkey, beans, onions, and salsa. If you're making a vegetarian version, you can skip the meat and add more veggies, like zucchini or bell peppers.
Sprinkle a generous amount of shredded cheese over the filling. Cheddar, Monterey Jack, or a Mexican blend cheese work well. You can also add some sour cream for extra creaminess.
Repeat the layers of tortillas, filling, and cheese until you reach the top of the pan. End with a final layer of tortillas and sprinkle more cheese on top. You can also add some salsa on top of the final tortilla layer to keep it moist and add extra flavour.
Cover the pan with foil and bake in a preheated oven at 350 degrees F for about 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Let the enchiladas cool slightly before serving. You can garnish them with fresh toppings such as iceberg lettuce, cherry tomatoes, cilantro, and a dollop of sour cream. Enjoy your easy and delicious cake pan layered enchiladas!
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Using a cake pan as a time-saving alternative to rolling tortillas
Enchiladas are traditionally made by rolling tortillas, but this can be a time-consuming process. A time-saving alternative is to use a cake pan to create a layered enchilada bake. This method involves layering the ingredients in a cake pan and baking them in the oven.
To make this dish, start by browning some meat with onions and draining the beans. Stir in the salsa and beans into the meat mixture. Spray the bottom of a 9x13 cake pan with cooking spray. Lay 4 tortillas on the bottom of the pan, allowing them to overlap. You can use flour tortillas or corn tortillas, depending on your preference.
Cover the tortillas with the meat mixture and sprinkle with shredded cheese. Repeat these layers until you reach the top of the pan, ending with a layer of cheese. You can also add other ingredients such as sour cream, green chiles, or your favorite enchilada toppings.
Bake the enchilada casserole in the oven at 350-400 degrees Fahrenheit for 30-45 minutes, or until the cheese is melted and bubbling. Let it stand for a few minutes before cutting and serving.
Using a cake pan to make enchiladas is a time-saving alternative to rolling tortillas. It is also a great way to feed a crowd or make a weeknight dinner with minimal effort and cleanup. You can also make this dish ahead of time and freeze it for up to 3 months. Simply thaw it in the refrigerator overnight and bake it until heated through and the cheese is melted.
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Making enchiladas without a glass baking pan
Enchiladas are traditionally made by rolling tortillas, but this can be a time-consuming process. A popular workaround is to assemble the enchiladas in a cake pan, stacking the ingredients in layers instead of rolling them. This method is faster and requires fewer ingredients, making it ideal for a quick weeknight dinner.
However, if you don't have a glass baking pan, there are still several options for making enchiladas:
- Use a metal baking sheet and create a "foil boat" to hold the enchiladas. This will prevent the sauce from spreading everywhere during cooking.
- Thrift stores often have affordable glass baking pans available for purchase.
- Disposable metal turkey cooking pans can be used and then covered with foil.
- An oven-safe skillet can be used to make enchiladas without the need for a separate baking dish.
- For smaller portions, you can dip tortillas in hot oil, then in warmed sauce, lay them on a plate, roll them up, top with sauce and cheese, and broil for a few minutes.
- A crock pot insert that is oven-safe can be used as a substitute for a glass baking pan.
When using alternative cooking methods or dishes, it's important to adjust the cooking time and temperature accordingly. Additionally, the key to successful enchiladas is to have all your ingredients hot and ready to go, including your filling.
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Freezing enchiladas for later
Preparing the Enchiladas for Freezing
Firstly, decide whether you want to freeze cooked or uncooked enchiladas. Some people prefer to freeze uncooked enchiladas to preserve the texture of the filling and tortillas better and reduce prep time when baking. However, freezing cooked enchiladas is also an option, especially if you have unexpected leftovers.
Next, prepare your enchiladas as you normally would, but leave out the cheese and enchilada sauce if you're planning to freeze them for more than a few weeks. The cheese can separate when frozen and may not brown well when reheated, and the sauce can develop a metallic taste over time.
Freezing Options
You have several options for freezing your enchiladas:
- Line your baking pan with parchment paper, allowing it to come up the sides for easy removal later. Assemble the enchiladas in the lined pan, cover with foil, and freeze until firm (about 3 hours). Then, lift the enchiladas out, transfer them to a vacuum seal bag, label, and freeze.
- Use disposable foil pans. Line your pan with foil, assemble and freeze your enchiladas, then cover with plastic wrap and another layer of foil to prevent freezer burn.
- Freeze your enchiladas in a vacuum seal bag without using a pan. Simply assemble your enchiladas, flash freeze them on a baking sheet, and then transfer them to the vacuum seal bag.
Reheating Frozen Enchiladas
When you're ready to enjoy your frozen enchiladas, preheat your oven to the temperature specified in your recipe. Remove the enchiladas from their packaging, top with enchilada sauce and cheese, and bake for the recommended time, adding a few extra minutes if necessary.
Additional Tips
- If you're using glass or ceramic pans, place them in the cold oven before turning it on to prevent cracking from temperature changes.
- Label your frozen enchiladas with the date and any baking instructions.
- If you have unexpected leftovers, you can freeze cooked enchiladas, but they may have a slightly softer texture when reheated.
By following these steps, you can enjoy delicious, homemade enchiladas anytime, straight from your freezer!
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Making an enchilada 'layer cake'
Making an Enchilada Layer Cake
Making enchiladas in a cake pan is a great time-saver as it requires similar ingredients but without the need to roll the enchiladas. It is also an easy way to make a large batch and freeze them for later.
To make enchilada layer cake, you will need a cake pan, preferably a 9x13-inch pan, or a 9-inch cake pan if you want to reduce the quantity of the ingredients. You can also use a 6-inch wide and 6-inch deep cake pan, or any tall pan, as long as the tortillas fit snugly inside. If you don't have a cake pan, you can use a foil 9x13 cake pan, or a disposable metal pan covered with foil.
For the ingredients, you will need tortillas, meat (ground turkey or chicken), onions, beans, salsa, and cheese. You can also add in your favourite vegetables, beans, or extra veggies. For the sauce, you can use store-bought enchilada sauce or make your own salsa.
- Start by browning the meat with onions and draining the excess liquid.
- Drain the beans and stir them into the meat mixture, along with the salsa.
- Wrap the tortillas in a wet paper towel and microwave for about 2 minutes until they are soft.
- Spray the bottom of the pan.
- Layer 4 tortillas on the bottom of the pan, allowing them to overlap.
- Cover the tortillas with the meat mixture and sprinkle with cheese.
- Repeat the layers until you reach the top of the pan, ending with a layer of salsa.
- Cover the pan with foil and bake at 350 degrees F for about 30 minutes.
- Uncover the pan, sprinkle more cheese on top, and bake until the cheese is melted and bubbling, about 15 minutes.
Let the enchilada layer cake cool for a few minutes before serving. You can also freeze the assembled, unbaked enchilada layer cake for up to 3 months and bake it when ready to serve.
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Frequently asked questions
Yes, you can make enchiladas in a cake pan. This method is a great time-saver as it uses similar ingredients but doesn't require you to roll the enchiladas.
To make enchiladas in a cake pan, layer the ingredients instead of rolling them. Start with a layer of salsa, followed by layers of tortillas, chicken or meat mixture, salsa, and cheese. Cover with foil and bake for 30 minutes at 350 degrees Fahrenheit. Then, uncover, sprinkle with more cheese, and bake for an additional 15 minutes or until the cheese is melted.
A 9x13-inch cake pan is commonly used for making enchiladas, but you can also use a 9-inch or 6-inch cake pan if you adjust the ingredient quantities accordingly.
Yes, enchiladas can be made in a glass baking pan. However, if you don't have a glass pan, you can use a metal pan or even a disposable metal pan covered with foil.
Yes, you can make enchiladas in a cake pan ahead of time and freeze them for up to 3 months. When ready to serve, bake the frozen casserole covered for 1 hour at 400 degrees Fahrenheit, then uncover and bake for an additional 15 to 20 minutes or until heated through.
