how to make soft enchiladas?

[jkjs]

Any ideas on how to keep the flour tortilla soft when making an enchilada?

we make them by warming the tortilla in the microwave, fill with cheese or chicken and cheese. We then wrap in foil and place in a 325 oven for 15 mins. The ends always come out burnt/hard. When we get them at the local mexican place they are always so soft.

Any suggestions.

Thanks

 

[cindermomma]

I warm up my tortillas. I also make Enchilada sauce on the stove using the McCormick packet (2 of them to make a lot of sauce). When tortilla is warm, put on a plate and put a spoonful of sauce on tortilla. Then add your filling. Wrap up and put in a pan. I put the rest of the enchilada sauce all over the enchiladas. Then top with a bunch of cheese. Bake for about 20-30 minutes until hot and cheese is melted. That's what I do........

 

[The Mystery Machine]

Instead of microwaving the tortillas you fry them in oil.

 

[shoney]

I heat the filling on the stove and stuff the tortillas, top with cheese and bake for about 10 minutes or so. No extra sauce for us...no one like it but me.

Don't microwave or heat the tortilla...just let it heat in the oven.

Good Luck!

 

[Jingle]

When heating the tortillas in the microwave, put them between two sheets of lightly damp paper towel.

 

[mamacatnv]

I've never had an enchillada made with flour tortillas

A trick a friend taught me for enchilladas with corn tortillas is to dip the entire tortilla in warm enchillada sauce, then add the filling, roll up and place in the baking dish seam side down. The warm sauce softens the tortilla making it plyable to fill & roll.

Don't flour tortillas just turn to goo????

 

[The Mystery Machine]

I've never had an enchillada made with flour tortillas

A trick a friend taught me for enchilladas with corn tortillas is to dip the entire tortilla in warm enchillada sauce, then add the filling, roll up and place in the baking dish seam side down. The warm sauce softens the tortilla making it plyable to fill & roll.

Don't flour tortillas just turn to goo????

No they don't turn to goo however for best results you need to "cook them". When you fry them in oil they puff up and turn out pretty yummy. Microwaving will dry them out. Certainly use a damp paper towel if you are microwaving them.

Some places "steam" them to cut fat & calories, which I hate.

But really from what I learned in TX from my Mexican friends, when in doubt fry in oil, because that is how grandma did it.

 

[nuke]

Any ideas on how to keep the flour tortilla soft when making an enchilada?

we make them by warming the tortilla in the microwave, fill with cheese or chicken and cheese. We then wrap in foil and place in a 325 oven for 15 mins. The ends always come out burnt/hard. When we get them at the local mexican place they are always so soft.

Any suggestions.

Thanks

enchiladas are cooked in sauce. if you don't use sauce it's a taco.

 

[jlewisinsyr]

Wait, wouldn't a flour tortilla make it a burrito instead of an enchilada?

 

[Caropooh]

Any ideas on how to keep the flour tortilla soft when making an enchilada?

we make them by warming the tortilla in the microwave, fill with cheese or chicken and cheese. We then wrap in foil and place in a 325 oven for 15 mins. The ends always come out burnt/hard. When we get them at the local mexican place they are always so soft.

Any suggestions.

Thanks

wouldn't that be more like a burrito?

I've never had an enchillada made with flour tortillas

A trick a friend taught me for enchilladas with corn tortillas is to dip the entire tortilla in warm enchillada sauce, then add the filling, roll up and place in the baking dish seam side down. The warm sauce softens the tortilla making it plyable to fill & roll.

Don't flour tortillas just turn to goo????

that's how my DH makes them also...

 

[chamonix]

By definition an enchilada has a sauce. It doesn't have to be baked swimming in it, but the tortilla should be at least dipped in the sauce (which is how we do it).

 

[disney4us2002]

Does anyone have a good enchilada sauce recipe? I've tried the packets and the cans and my dh hates all of them. When we get them at a good local mexican restaurant the enchilada sauce is almost white and soooo cheesy & creamy - not at all the tomatoey red that is in cans.

 

[BearcatsFan]

Anyone have a great enchilada recipe they want to share? I've tried a few over the years but they never taste quite right.

 

[jkjs]

Wait, wouldn't a flour tortilla make it a burrito instead of an enchilada?

We cover with sauce after we warm the filled tortilla. We think is how our local mexican place does it. Their tortilla shells remain very soft, not crispy at all. Of course this is how the kids like them and they complain when our homemade ones get hard on the ends.

 

[usnuzuloose]

I've never had an enchillada made with flour tortillas

A trick a friend taught me for enchilladas with corn tortillas is to dip the entire tortilla in warm enchillada sauce, then add the filling, roll up and place in the baking dish seam side down. The warm sauce softens the tortilla making it plyable to fill & roll.

Don't flour tortillas just turn to goo????

This is what I do

 

[marmalade]

I've never had an enchillada made with flour tortillas

A trick a friend taught me for enchilladas with corn tortillas is to dip the entire tortilla in warm enchillada sauce, then add the filling, roll up and place in the baking dish seam side down. The warm sauce softens the tortilla making it plyable to fill & roll.

Don't flour tortillas just turn to goo????

This was going to be my suggestion as well.

 

[eduk8r26]

I go to the store and buy a can of La Victoria or Las Palmas enchilada sauce rather than make my own. This is on the West Coast, though. Don't know if they sell it all over the country.

 

[Nik's Mom]

Red Enchilada Sauce recipe:
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.

Green Enchilada Sauce:
1 whole Onion, Diced
2 Tablespoons Butter
1 can (15 Ounce) Green Enchilada Sauce
2 cans (4 Ounce) Chopped Green Chilies
12 whole Corn Tortillas
2 cups Freshly Grated Cheddar (or Cheddar-jack) Cheese (or Any Cheese You'd Like)
Sour Cream
Salsa
Pico De Gallo (optional)
Guacamole (optional)
Cilantro Leaves, Optional

In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.
In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.


I also have a recipe where you need to use chile peppers. Here it is.

4tbsp butter
1c chopped onion
4 Hatch chile peppers, seeded and chopped
2 cups chopped cooked chicken breast
sliced olives
1/4 c flour
1/2 tsp ground pepper
2 1/2 c reduced sodium chicken broth
1c sour cream
1 1/2 shredded cheese
12 tortillas

Directions:
Melt 1 tbsp butter in large skillet over medium heat. Saute onions and peppers until tender, about 10 minutes. Stir in chicken and olives. Transfer to bowl and set aside.

Melt remaining butter in same skillet. Whisk in flour, pepper and cook, whisking constantly for 1 minute. Whisk in chicken broth. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and 1/2c cheese.

Stir 1/2c sauce into filling.

Dip each tortilla into remaining sauce. Fill each tortilla with filling, roll and place in baking dish. Pour remaining sauce on top and sprinkle with cheese. Bake at 350 degrees until cheese is melted.

 

[SandrA9810]

I like the green sauce over the red sauce. Which is what the OP might have at the restaurant, covered in cheese.

I've never had an enchilada made out of corn tortillas, just tacos and tostadas (which are served with fried corn tortillas).

 

[NMAmy]

I use corn tortillas and fry them lightly, then blot with paper towels. Stokes green chile chicken sauce is the only canned sauce I use and I have to mail order it by the case now that I live in Michigan. It's way easier than making my own sauce (especially since I live in an area where it's difficult to get fresh green chile) and it's very good. I use one can of sauce mixed with the chicken and cheese that's in each enchilada and then I use another can over the top.