What is the secret to good enchiladas?

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll . This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

How do you make enchiladas crispy and not soggy?

Bake the enchiladas before adding sauce Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

Do enchiladas taste better with corn or flour tortillas?

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

How do you keep enchiladas from getting hard on the bottom?

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas . This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Should you bake enchiladas covered or uncovered?

Bake uncovered 15 to 20 minutes or until hot.

How to crisp flour tortillas for enchiladas?

Rebecca, try this: Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side).

Why do restaurant enchiladas taste better?

because most restaurants flash fry the corn tortillas in oil before adding filling and rolling . most home cooks aren't aware of this step or can't manage to fill and roll without burning themselves on the hot oil covered tortilla.

How to tell when enchiladas are done?

In an oven preheated to 350 degrees F, these chicken enchiladas should be perfectly cooked in about 20 minutes. You'll know the enchiladas are done when they are heated through and the cheese is melted.

Should enchiladas be with or without foil?

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out . If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

What cheese melts the best for enchiladas?

Use a melting cheese like Monterey Jack, cheddar, Colby, or pepper jack . Mexican restaurants typically use queso fresco, asadero, or a combination. Use a variety of at least two to switch up the taste.

Are yellow or white onions better for enchiladas?

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch . What is this? White onions are sharper and more pungent than yellow onions. That scares some people but it works great for most Mexican dishes, so don't be afraid of them!

6 Biggest Enchilada Mistakes You're Making and How to Fix Them (2024)

Homemade enchiladas are a delicious weeknight meal that everyone is sure to love. As comfort food goes, enchiladas are great because they are so versatile. You can use chicken, beef, or a classic cheese and it's one of the easiest Tex-Mex cuisines to make. Yet, while they can be easy to make, a minor mistake can turn your enchiladas into a soggy, broken mess.

How to Make Enchiladas: What Not to Do

Before you start rolling up your tortillas, check out this list of common mistakes and how to fix them so you can make the perfect enchiladas every time.

1. Choosing the Wrong Tortillas

There are two basic types of tortillas: corn or flour. While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate. Corn tortillas can also maintain their structure when rolled, so you won't have broken or seeping enchiladas.

6 Biggest Enchilada Mistakes You're Making and How to Fix Them (1)

2. Not Frying the Tortillas

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor. After you remove it from the oil, place the tortilla on a paper towel to absorb the excess oil — this will ensure the tortillas aren't greasy.

6 Biggest Enchilada Mistakes You're Making and How to Fix Them (2)

3. Using Canned Enchilada Sauce

Canned enchilada sauce is easy to use in a pinch, but for best results use homemade enchilada sauce. If you're making enchilada sauce from scratch, you have three options: red, green, and brown. Red sauce is typically made with tomato sauce and chili powder, while green sauce is made with green chiles. Brown sauce is a Tex-Mex enchilada chili gravy that is a fusion of brown gravy and chili sauce.

While enchilada sauce is easy to make from scratch, if you want to use canned sauce there are tricks to make it taste better. Combine 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 1 can of red enchilada sauce, 1 cup chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and simmer until sauce is thick. This method can be quicker than making a homemade sauce and it doesn't skimp on flavor.

4. Not Dipping the Tortillas in Sauce

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

6 Biggest Enchilada Mistakes You're Making and How to Fix Them (4)

5. Overstuffing the Tortillas

The filling is the best part of an enchilada, but don't go overboard when you're stuffing them. You can use any filling you like, such as chicken, beef, vegetables, and cheese, but if you add too much you can rip the tortillas and have seepage. Fill your tortillas with about 2 or 3 tablespoons of filling.

6 Biggest Enchilada Mistakes You're Making and How to Fix Them (5)

6. Adding Too Much Sauce

Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more. Spread about 1 cup of sauce on the bottom of the baking dish to prevent sticking and to fully saturate the enchiladas. Once the tortillas are stuffed and rolled, place them in the dish with the seam side down. Top with cheese and 2 to 3 cups of sauce. Follow recipe directions to bake the enchiladas, and enjoy!

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