Just Say No to Soggy Enchiladas (and Make Sure It Never Happens Again) (2024)

FAQs

How to make sure enchiladas don't get soggy? ›

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.

At 300 degrees, cover the enchiladas with some tinfoil and slide them into the toaster oven next. While the tinfoil will protect the tortilla, this will slowly continue warming up the filling.

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.

Top enchiladas with sauce just before baking – to prevent the enchiladas from becoming soggy, top them with the sauce only right before you are ready to bake. Cover pan with aluminum foil – make sure that the foil is sealed tightly over the pan to prevent the enchiladas from drying out.

Airtight food storage containers are the ideal option, as they prevent air and moisture from seeping in and causing the wrap to become soggy or stale. Reusable food containers are also a great choice, as they are eco-friendly and can be used again and again to store wraps and other types of food.

A: To avoid soggy enchiladas, one can reheat them in an oven at 350 °F, ensuring that the enchiladas are loosely covered with foil to balance moisture retention and crispness. A skillet can also be used with a few drops of water and covered for a couple of minutes to steam and heat through.

Place a damp paper towel over your burrito and microwave it on medium for 2+ minutes until it's heated through. Alternatively, wrap your burrito in foil and bake it for 30+ minutes at 225°F until it's up to temperature.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Cover with foil, non-stick dull side facing the food. Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

What is the secret to non-soggy 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.

Cover the plate with plastic wrap or a paper towel to prevent splatter if you're reheating enchiladas in the microwave. To prevent the enchiladas from becoming soggy, wrap them in a paper towel before reheating them in the microwave.

Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up. Now tell your family it's time for an enchilada re-do, and get in there and make some great enchiladas.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.