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The way I was taught - by a woman from Michoacan by way of Chicago - was fresh corn tortillas, no pre-heat, dip in heated sauce, fill, roll. She didn't break any tortillas and I haven't yet either (although it's one of the messy recipes in my repetoire).
FWIW, the "stacked" enchilada has its roots in Southern Mexico (Oaxaca, Chiapas) where enchiladas are not rolled, yet still called enchiladas. The New Mexico adaptation (enchilada montadas) simply has more stuff (meat/egg) added as the Oaxacan version is usually just sauce, cheese and onion.
I only use flour tortillas for enchilada. I warm them up in the micro, dip them in sauce (I prefer the green versus the red), fill them, roll them up and bake them.
It took me a while to learn this, because like you, they always fell apart when serving. Master it
actually you can use either and do about the same thing, but I will say. of all the things I enjoy cooking, I think getting the art of tortillas down is one of the hardest.
Everything said above, *and* I found that putting the filling on the upper third of the tortilla instead of in the middle to start rolling really cut down on the tearing.
I use flour as well. I do not like the taste of corn tortillas.
You can use flour tortillas. You can use flatbread, wonton wrappers, or phyllo dough if you want to, but in any of those cases...they are no longer enchiladas.
In the U.S. and Mexico, a flour tortilla rolled around a filling is called a burrito or an arollada, not an enchilada.
But really you can call it whatever you want. In Costa Rica, an enchilada is like an empanada made with puff pastry according to a friend of mine who ordered enchiladas and got a surprise.
In the U.S. and Mexico, a flour tortilla rolled around a filling is called a burrito or an arollada, not an enchilada.
But really you can call it whatever you want. In Costa Rica, an enchilada is like an empanada made with puff pastry according to a friend of mine who ordered enchiladas and got a surprise.
In Cuban cooking enchilado is a shrimp with a spicy tomato sauce. It's one of the very few spicy dishes that exists in Cuban cooking which is commonly mild.
I prefer softening the tortillas in oil because of the way i prepare my enchiladas. The sauce is gonna be hot for one thing and rolling tortillas in hot sauce and adding cheese is painful and very messy. I prefer to ladle out a little sauce in the ovenware then roll tortillas adding cheese and then placing in cookware. When full of enchiladas more sauce on top to cover and then plenty shredded cheese on top. Bring to just a boil and remove.
BTW, I use plenty of paper towels to absorb oil from the tortillas. I simply like the results better my way.
This is the way to do them! You have to dip them in very hot oil and then the sauce.
I've never had tortillas break up.
But I rarely make them - once a year or so. Too much work. Easier to just go out to eat!!
Haven't tried blue corn yet. Those "stacked" as you call it, or layered tortillas sounds like it should be considered an enchilada casserole. I mean it wouldn't change the taste either way. Because of the method though it could be considered a casserole, I suppose. We do make a King Ranch casserole in which we layer tortillas with cheese and other ingredients.
You could make it as a casserole, but the way we fix them is soften the tortillas, put it in enchilada sauce, put the tortilla on a plate and add your toppings. Repeat for as many enchiladas as you like.
Quote:
Originally Posted by Rogarven
Well, now that is a totally different dish around here. We call that Chicken Sopa or Chicken Taco Pie. That layering tortillas with cream of chicken soup, green chile, shredded chicken and cheese. Then build it up with several layers, cooking for about an hour at 350 degrees. It is a great dish as well but NOT the same as flat enchiladas which are served right after layered. Some people really like a fried egg on top of their enchiladas. And having them made with fresh groundd red chile powder from Mesilla Valley or Chimayo is absolutely Heaven.
Definitely have to have an egg on top! That is truly the New Mexico way.
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That is truly the New Mexico way.
