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Lol! Just step away from the flour tortillas, folks! If you don't want to use the oil method, you can dip them in the sauce--sometimes it's the tortillas themselves causing the problem. Some are just drier than others & break more easily. Don't overstuff them, either.
Flour tortillas do not belong in enchilada sauce. That's just a gummy mess.
Quote:
Originally Posted by gentlearts
I don't make enchiladas very often because of the prep work with the tortillas. Flip them very briefly in hot oil, until they go limp, and drain on paper towels until they're cool enough to handle. Then dip in enchilada sauce (although this step is optional, because they'll be pliable enough to roll after the frying step).
LOVE enchiladas, and the tortillas have to be corn, not only to be authentic, but because my husband has to be gluten free. I don't have so much trouble with them breaking, and actually I usually just fold mine over once, but my problem is they fall apart in the pan when I bake them.
I nuke them in the micro before I fill them, AND have sauce in the pan under them and on top of them. If they aren't totally covered with sauce, they get chewy and even hard when they're baked. Anybody else have THIS problem? I use my sister's sauce recipe, and when SHE makes them, they stay intact! Neither of us can figure out what the difference is, we're using the same sauce, same method, same tortillas. Puzzling.
i just saw this on you tube yesterday, but can't find it now. He warmed up a pan w/veg oil, guessing med heat(not smok'n hot) and fried it for just a few seconds in the oil(the pan had enough oil to cover the tortilla easily). Then put your stuff in, wrap, and into the dish.
He also had some of his sauce in the dish that would go to the oven. Then some on top.......then a bunch of cheese.
Hope this helps
the guy was some chef from food network......i think.
LOVE enchiladas, and the tortillas have to be corn, not only to be authentic, but because my husband has to be gluten free. I don't have so much trouble with them breaking, and actually I usually just fold mine over once, but my problem is they fall apart in the pan when I bake them.
I nuke them in the micro before I fill them, AND have sauce in the pan under them and on top of them. If they aren't totally covered with sauce, they get chewy and even hard when they're baked. Anybody else have THIS problem? I use my sister's sauce recipe, and when SHE makes them, they stay intact! Neither of us can figure out what the difference is, we're using the same sauce, same method, same tortillas. Puzzling.
That's why you do cover them in sauce. Should be topped with extra cheese also. Grease your pan. You dry (no oil) M/W'ed your tortillas. If there's no oil at all in the sauce they're gonna stick. I still recommend cooking tortillas a couple seconds each side in hot oil. Heat your finished enchiladas to a boil and they're done! Just want to melt the cheese.
LOVE enchiladas, and the tortillas have to be corn, not only to be authentic, but because my husband has to be gluten free. I don't have so much trouble with them breaking, and actually I usually just fold mine over once, but my problem is they fall apart in the pan when I bake them.
I nuke them in the micro before I fill them, AND have sauce in the pan under them and on top of them. If they aren't totally covered with sauce, they get chewy and even hard when they're baked. Anybody else have THIS problem? I use my sister's sauce recipe, and when SHE makes them, they stay intact! Neither of us can figure out what the difference is, we're using the same sauce, same method, same tortillas. Puzzling.
Could be a difference in pans you and your sister are using.
If you cover the enchiladas with sauce and bake them too long, the tortillas will cook to bits. If everything is hot (sauce, tortillas, oven) they don't really have to bake at all. Just fill them quickly and put them in the oven a minute or two for the cheese to melt.
Flour tortillas are a whole different thing. Great for tacos not for enchiladas in my opinion.
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