enchiladas and corn tortillas

[Tiggeroo]

if you make enchiladas with corn tortillas, how do you keep the torts from breaking while you put it in the pan, or don't you worry about it.

 

[JC Drake]

Pop them in the microwave for a few seconds to warm them, with a moist paper towel on top.

 

[Tiggeroo]

thanks so much. I really prefer corn to flour but they're hard to work with. I was told to dip them in some of the sauce. No help. I just made a pan. They taste great but the shells were broken so there is alot of leaking.

 

[Honu]

Flash fry them, just for a second, then put them on paper towels to drain and then dip them in sauce before rolling them. This is how my friend's Mexican grandma taught me.

 

[NC Belle]

My mom dips her corn tortillas inthe warm enchilada sauce and then she goes and fills them up in another pan for baking. The leftover sauce then is pour over the enchiladas plus topped with more cheese.

Now, you got me wanting to drive 8.5 hours to get Mom's version.

 

[phamton]

Flash fry them, just for a second, then put them on paper towels to drain and then dip them in sauce before rolling them. This is how my friend's Mexican grandma taught me.

That's what I do also.

 

[meeskamouska]

That's what I do also.

Ditto

 

[DisneyMommyMichelle]

I dip them in the enchilada sauce first (sauce must be warm). dip them on each side and then stick them in the pan they need to be moistened! and it locks in the flavor

 

[OneThingRemains]

I guess I'm lazy. Whenever I use corn tortillas, I just let them break and then warn everyone that they're going to be extra messy that night.

 

[arminnie]

This is how my neighbor from Mexico taught me to make them about 30 years ago.

Heat chili without beans (canned or homemade)
Dip tortilla in chili to soften it.
Place grated cheddar cheese and minced onions in tortilla and roll up.
Place rolled up tortillas in pan.
Pour remaining chili over enchiladas. Top with more grated cheese.
Heat at 350 until bubbly.

 

[Lachesis00]

I was asking a friend how to do this today. She said she uses some kind of sauce (it went right over my head) but flash fries them in oil. She said she uses the oil with a little flour, plus the sauce (slowly mixed in) to make a thick sauce.

She didn't tell me what else needed to be done to actually make enchiladas. I am so craving them. Cheese please!!

This is how my neighbor from Mexico taught me to make them about 30 years ago.

Heat chili without beans (canned or homemade)
Dip tortilla in chili to soften it.
Place grated cheddar cheese and minced onions in tortilla and roll up.
Place rolled up tortillas in pan.
Pour remaining chili over enchiladas. Top with more grated cheese.
Heat at 350 until bubbly.

 

[Anewman]

I was asking a friend how to do this today. She said she uses some kind of sauce (it went right over my head)

While my wife makes her own sauce on special occasions, most times she simply uses "EL PATO" Sauce.

 

[wide awake]

Dip the tortillas quickly in hot oil, then soak them in warmed enchilada sauce (Rosarita) for a few minutes...be careful, if you soak them too long they'll tear and be a pain to roll up. Fill w/ a mixture of cheddar and pepper jack cheeses mixed w/ sliced green onions. Top w/ leftover sauce, cheese, and some sliced black olives. For beef...shredded roast beef, a little cheese and onions, topping is the same. For chicken...use a green sauce, fill w/ shredded chicken mixed w/ chopped green onions, green chilis if you like them, some cream cheese...then top w/ green sauce and pepper jack cheese. For all three...bake at 350 until the cheese is melted and sauce is bubbling. Best corn tortillas are at Trader Joes. .49 cents a dozen and they don't break.

 

[Nala2007]

Just like most of the posters here my family (we're Mexican) flash fry them real quick.

 

[alanapapa]

This is not fair. First PapaDuece posts a poll asking Mexican or Chinese and now the Enchilada post. I am stuck here in the Pacific NW where REAL Mexican is hard to come by. I don't have the time this weekend to cook up a batch either.

 

[Plantlady]

I flash fry as well.

A former co-worker of mine was from mexico, and that's what she taught me.

She used a homemade sauce (No clue what was in that)...
flash fry the sauce, spoon on some sauce, fill with a shreaded cheese/onion mixture. serve.

It was devine.

Mine aren't as good. It must be that secret sauce. Enchiladas are still one of my favorite meals that I make.