Frying flour tortillas beforehand is a common practice when making enchiladas. It’s how they’re traditionally made in Mexico! Lightly frying the tortilla before preparing the enchiladas will prevent it from soaking up too much sauce.
Do you fry tortillas for enchiladas?
Sturdy yellow corn tortillas hold up better in these enchiladas than more delicate white corn tortillas. … The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.
How do you keep flour tortillas from getting soggy in enchiladas?
Not Dipping the Tortillas in Sauce
After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.
How do you make flour tortillas crispy for enchiladas?
Rebecca, try this: Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side).
Do you cook flour tortillas before making enchiladas?
Pre-fry your tortillas
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart. No one wants that!
Is it better to use corn or flour tortillas for enchiladas?
After deciding on a recipe, it’s time to choose the tortillas. Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. … Test Kitchen Tip: Corn tortillas are more pliable and easier to roll if heated first.
Can I substitute flour tortillas for corn tortillas?
If you prefer corn tortillas, you can substitute them for flour tortillas in this recipe. You will need more tortillas than listed in the recipe because corn tortillas are smaller. They also tend to get a bit more crumbly when cooked in a casserole.
How do I make tortillas soft for enchiladas?
Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
Why are restaurant enchiladas so good?
because most restaurants flash fry the corn tortillas in oil before adding filling and rolling. most home cooks aren’t aware of this step or can’t manage to fill and roll without burning themselves on the hot oil covered tortilla. Originally Answered: How do restaurants make everything taste better than homemade?
What tastes better flour or corn tortillas?
Yes, it’s familiar, but it’s lacking in flavor. On its own, a corn tortilla isn’t particularly tastier than a flour tortilla, but when it’s combined with other ingredients, the flavor of the corn tortilla joins in as its own distinct and powerful flavor.