I would use a metal baking tray.

I would recommend against it for most home cooks. It is a presentation thing, usually done in restaurants under a salamander.

Not sure if it affects the taste. Would you do this to spaghetti with meat sauce ?

I agree with Jim about standard dishes, but you can easily get restaurant quality crockery, gratins, ramekins, and high heat stoneware baking dishes that will work fine. You can also do a little longer at 400-450°, which most stoneware can take. Just be really careful to keep the outside of the dish from getting wet. Put wet on the high heat rack and it'll break.

Emile Henry. They don’t even need a gentle preheat.

It just looked so darn good all melty (covered in cheese) on that hot plate...HAHA! When I asked him what sort of plate to use, it was like he hadn't even thought about it. I think he's probably lucky he had some strong plates that take the high heat.

foodonastump, I'll look into Emile Henry brand plates...thanks.

I use the lid from my pyrex bowl if I need just a small something like for a couple of enchiladas.

I guess we could eat off tin pie pans...doesn't seem quite as appetizing though :(

I wouldn't do the tin pie pans. Do you have Pyrex?

corelle is oven safe to 350. your cousin was showing off ... grin

I was initially thinking any stoneware should be ok, but the ones I looked at said between 300-350. I thought of EH of course because of their bakeware, and found they’re almost bragging about it! Since this was under the specifications of their dinner plate, I’m thinking all their stuff is made of the same material:

Sooo? The recommendation is to put the enchilidas on a plate and then put it into a 500 degree oven for 5 minutes? Almost any plate will stand that. In the time it takes to melt the cheese it's not going to get the plate that hot. If you doubt me go to the thrift store and buy a couple of pottery plates and try it.
Just don't put cold enchilidas on the plate....but in 5 minutes they wouldn't get warm.
Go for it....you aren't cooking on the plate just melting the cheese.

My Cheese Enchiladas are usually baked in a moderate 350°F to 375°F oven. Hot enough to melt the cheese and lightly brown the top of the enchiladas, which is the whole point.

If you want to channel your cousin’s daredevilish ways, keep in mind that a plate will get muy caliente in a 500°F oven. But—if it survives—place the smoldering plate on a wooden board, until plate is just cool enough to handle.

Btw, you will love most Emile Henry products. But, look up quality, commercial-grade dinnerware at restaurant supply stores in your area.

Sol

I use metal steak plates for that sort of thing. They have their own boards they rest on once pulled from the oven.