Perfect Flour Tortilla Enchiladas
How do you keep flour tortillas from getting soggy in enchiladas?
Mmmm: who doesn’t love a good enchilada? Enchiladas are one recipe my family never gets tired of. If you’ve been following me for a while you’ll know it’s one of my go-to comfort food recipes! Whether you’re looking for recipes for large families, quick dinner ideas or anything else, this is one meal that ticks all the boxes. It’s so versatile too. I’ve tried a lot of enchilada recipes over the years, like my infamous white chicken enchiladas, ground beef enchiladas and even a creamy chicken pasta recipe that’s en-chilada-inspired. You can make your recipe with either flour tortillas or corn tortillas (see my thoughts on whether you should use corn or flour tortillas for your enchiladas!), and while many experts will tell you corn is best, I say it’s up to your and your family’s preference. Here I’ll share my tips for using flour tortillas for your enchiladas, without them getting soggy.
Tips for keeping your flour tortillas from getting soggy in enchiladas
Preheat your pan
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. Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan.
Pre-fry your tortillas
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart. No one wants that! Warm the tortillas in the microwave before filling themYou can try this as an alternate to frying your flour tortillas in oil: just put them in the microwave for about 30 seconds before filling them with your enchilada toppings.
Put the sauce on top, not on the bottom
Putting your filled tortillas into the pan before adding sauce, then pour sauce on top of them is another way you can avoid them soaking up too much sauce.
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.
Put your enchiladas under the broiler
After you’ve added the filled enchiladas into your pan with sauce on top, put them under the broiler for about five minutes to heat the sauce and tortilla and melt the cheese.
Looking for more enchilada making tips? Check out this article from Chowhound with tips and tricks for making the perfect enchiladas. I’ve also listed a few of my favorite enchilada recipes—and enchilada-inspired recipes!—below: