Perfect Flour Tortilla Enchiladas - Joyful Momma's Kitchen (2024)

FAQs

How do you make enchiladas not soggy with flour tortillas? ›

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.

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.

Corn tortillas are traditional for enchiladas, but flour tortillas also work.

Tips for keeping your flour tortillas from getting soggy in enchiladas. Try preheating your enchilada pan in the oven before you start cooking. Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas. Corn tortillas tend to be a sturdier tortilla and can hold up with they are soaked and drenched in the enchilada sauce.

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother's trick.

What brand of tortillas are best for enchiladas? ›

Don't settle for the same old, same old tortillas. CHI-CHI'S® Enchilada Style Tortillas Flour & Corn are the ideal way to wrap up your next batch of enchiladas.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

To keep tortillas pliable after you heat them, stack them under a slightly dampened cloth or paper towel until the moment you use them.

Turn soft tortillas into hard taco shells

In less than a minute, taco night can be saved if you have tortillas on hard. Take an empty microwave-safe glass cup and fold a soft tortilla in half and place in the microwave for 30 seconds.