How do you keep enchiladas from getting soggy in the oven?
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.
Can you cook enchiladas without foil?
Roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas. Brush the tops of the enchiladas with a small amount of olive oil. Place the dish into the oven and bake uncovered for 8-10 minutes or until the tortillas begin to turn golden.
How do you keep enchiladas from drying out?
Warm the tortillas in a dry cast iron pan, dip them in the sauce, then roll them up with the filling. This can get quite messy, but will help keep the enchiladas from drying out when you bake them. With more liquid sauces, like Roasted Tomatillo Salsa, this isn’t so much of an issue.
How long do you heat up enchiladas in the oven?
Preheat the oven to 350˚F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through.
How do you roll enchiladas without breaking tortillas?
If you don’t have a steamer basket or want to wait for water to boil, you can steam the tortillas in a microwave. Run the shells under hot tap water and place a small stack of them on a plate. Cover the shells with a wet paper towel and microwave for 30 to 45 seconds. Let stand for at least a minute before rolling.
How long can enchiladas sit before baking?
Prepare chicken enchiladas according to directions, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through.
Should enchiladas be cooked before freezing?
Enchiladas are a great meal to freeze when you have cooked too much. You might even want to cook a bit extra to freeze to make for an easy meal during the week. If stored and frozen right, enchiladas can last in the freezer for up to 3 months, and still, taste delicious when thawed and baked again to be eaten.
Why do my enchiladas fall apart?
Why does my corn tortillas fall apart? The main reason corn tortillas crack is that they aren’t warm enough. If the tortillas are dry or too cold, the lard can’t bind together the tortilla and causes it to break. For that essential pliable, slightly springy texture make sure your tortillas are completely warmed.