For Perfect Enchiladas, Treat Your Tortillas Right

Published on Thursday, April 9, 2009, by Caitlin McGrath / Edit Post

Briefly frying tortillas in oil before rolling them is key to making great enchiladas, say Chowhounds. The oil brings out the corn flavor of the tortillas and keeps them from absorbing too much sauce and becoming mushy, improving the enchiladas’ texture. As an alternative to frying in a quantity of oil, you can brush the tortillas with oil and toast them on each side in a skillet, or heat them on a baking sheet in the oven.

Hone your technique by making CHOW’s Cheesy Enchiladas or Crispy Turkey Enchiladas

Board Link: Corn tortillas…soften in oil or not?

ALLHome Cooking Digest
POST A COMMENT |2 Comments

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  • Cooks Illustrated has a recipe for chicken enchiladas with red sauce that I made last night.

    They call for spraying the tortillas with Pam type spray, then heating on a baking sheet for 4 minutes in a 300 oven.

    It worked well, there was less mess and fuss than frying, and the recipe turned out great.

  • I hated that my enchiladas would turn out mushy,so what i did was I fried my tortillas lightly on each side ,, and then after filling and rolling I bake my echiladas for 10 min without the sauce then I put the sauce on then continue baking for the last 10 min. They turn out GREAT!!! and no more mushy enchiladas!!!