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How To Keep Corn Tortillas From Falling Apart In Enchiladas

Homemade enchiladas are a delicious night meal that everyone is sure to love. As far as comfort food goes, enchiladas are great because they’re so versatile. You can use chicken, beef, or a classic cheese and it’s one of the easiest Tex-Mex cuisines to make. However, while they may be easy to make, one small mistake can turn your enchiladas into a soggy, broken mess. So before you start rolling 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 — they’re the best option to enchiladas. Corn tortillas have a distinct flavor that plays a huge part in the enchilada experience, compared to flour tortillas, which are more like a blank slate. Corn tortillas can also hold their texture when rolled, so you won’t have broken or runny enchiladas.

2. Don’t fry the tortillas

To keep your tortillas from tearing or going soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it’s starting to get crispy but still pliable. This will add a barrier that will keep the tortilla from absorbing too much salsa and will also add some extra flavor. After removing it from the oil, place the tortilla on a paper towel to absorb the excess oil – this will ensure that the tortillas are not greasy.

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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. Salsa rossa is typically made with tomato sauce and chili powder, while salsa verde is made with green chiles. The 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 making it tastier. Combine 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 1 can red enchilada sauce, 1 cup chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a saucepan over medium-high heat. tall. Bring to a boil, stirring occasionally, and simmer until the sauce is thick. This method can be quicker than making a homemade salsa and doesn’t skimp on flavor.

4. Don’t dip the tortillas in the sauce

After frying and draining the tortilla, dip both sides in the enchilada sauce to coat the entire tortilla. Dipping your tortillas in the sauce will ensure even distribution and means you can use less sauce in the bottom of the pan, which will keep them from getting soggy.

5. Overstuffing the tortillas

The filling is the best part of an enchilada, but don’t go overboard when filling them. You can use any fillings you like, such as chicken, beef, greens, and cheese, but adding too much can tear the tortillas and cause seepage. Fill your tortillas with about 2 to 3 tablespoons of the filling.

6. Adding too much sauce

Most people drown enchiladas in sauce before placing them in the oven, but this is the number one cause of soggy enchiladas. Since you’ve already coated your tortillas in the salsa, they won’t need much else. Spread about 1 cup of the sauce on the bottom of the pan to prevent sticking and to fully saturate the enchiladas. Once the tortillas are stuffed and rolled up, place them in the baking dish seam side down. Top with cheese and 2 to 3 cups of salsa. Follow the recipe directions to cook the enchiladas and enjoy!

Related:

  • How to make the best enchiladas
  • 12 green enchilada recipes to spice up your dinner routine
  • More enchilada recipes


Homemade enchiladas are a delicious night meal that everyone is sure to love. As far as comfort food goes, enchiladas are great because they’re so versatile. You can use chicken, beef, or a classic cheese and it’s one of the easiest Tex-Mex cuisines to make. However, while they may be easy to make, one small mistake can turn your enchiladas into a soggy, broken mess. So before you start rolling 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 — they’re the best option to enchiladas. Corn tortillas have a distinct flavor that plays a huge part in the enchilada experience, compared to flour tortillas, which are more like a blank slate. Corn tortillas can also hold their texture when rolled, so you won’t have broken or runny enchiladas.

2. Don’t fry the tortillas

To keep your tortillas from tearing or going soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it’s starting to get crispy but still pliable. This will add a barrier that will keep the tortilla from absorbing too much salsa and will also add some extra flavor. After removing it from the oil, place the tortilla on a paper towel to absorb the excess oil – this will ensure that the tortillas are not greasy.

best beef enchiladas
All recipes

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. Salsa rossa is typically made with tomato sauce and chili powder, while salsa verde is made with green chiles. The 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 making it tastier. Combine 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 1 can red enchilada sauce, 1 cup chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a saucepan over medium-high heat. tall. Bring to a boil, stirring occasionally, and simmer until the sauce is thick. This method can be quicker than making a homemade salsa and doesn’t skimp on flavor.

4. Don’t dip the tortillas in the sauce

After frying and draining the tortilla, dip both sides in the enchilada sauce to coat the entire tortilla. Dipping your tortillas in the sauce will ensure even distribution and means you can use less sauce in the bottom of the pan, which will keep them from getting soggy.

5. Overstuffing the tortillas

The filling is the best part of an enchilada, but don’t go overboard when filling them. You can use any fillings you like, such as chicken, beef, greens, and cheese, but adding too much can tear the tortillas and cause seepage. Fill your tortillas with about 2 to 3 tablespoons of the filling.

6. Adding too much sauce

Most people drown enchiladas in sauce before placing them in the oven, but this is the number one cause of soggy enchiladas. Since you’ve already coated your tortillas in the salsa, they won’t need much else. Spread about 1 cup of the sauce on the bottom of the pan to prevent sticking and to fully saturate the enchiladas. Once the tortillas are stuffed and rolled up, place them in the baking dish seam side down. Top with cheese and 2 to 3 cups of salsa. Follow the recipe directions to cook the enchiladas and enjoy!

Related:

  • How to make the best enchiladas
  • 12 green enchilada recipes to spice up your dinner routine
  • More enchilada recipes


Video about How To Keep Corn Tortillas From Falling Apart In Enchiladas

Why do my tortillas fall apart when I make enchiladas?

00:00 – Why do my tortillas fall apart when I make enchiladas?
00:39 – How do you keep tortillas from tearing when making enchiladas?
01:10 – Can you make enchiladas without frying the tortillas?
01:40 – How do you make enchiladas stick together?
02:11 – How do you keep corn tortillas from cracking when making enchiladas?

Laura S. Harris (2021, March 18.) Why do my tortillas fall apart when I make enchiladas?
AskAbout.video/articles/Why-do-my-tortillas-fall-apart-when-I-make-enchiladas-230298

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