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How do u keep corn tortillas from tearing in enchilads

asked by monimoni over 4 years ago
12 answers 26756 views
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added over 4 years ago

All you have to do is pre heat your oven to 350 then wrap corn tortillas in foil. Allow about 10-15 minutes for them to heat through. Use immediately.

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added over 4 years ago

I heat them by putting them in hot oil just long enough to make them pliable. Them fill and roll. Do not overfill or that can make them difficult to roll and not break.

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added over 4 years ago

You can microwave them for about 30 seconds, or until soft, wrapped in a wet towel. Use them immediately, and definitely not overfilling them helps a great deal! I'm also just very gentle while handling them.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

I soak them in the enchilada sauce before filling and rolling rather than just pouring the sauce over the rolled up ones. Top with additional sauce and other elements of your choosing.

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added over 4 years ago

I do what my grandma always did, and lightly "fry" them first - add a small amount of the fat of your choice (could be a vegetable oil, could be a bit of lard or bacon grease) onto a hot griddle or skillet, let it melt, add the tortillas and cook briefly, flipping once, until soft and pliant. Wrap in a tea towel to keep warm while you do the rest, or else they'll firm up again.

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added over 4 years ago

I've done all of the above answers and they all work. I like the results bests frying them briefly in hot oil (don't let them get crisp- just a second or two on each side). It coats the tortillas better and the sauce sita on top better and doestnt soak into and sog out the tortillas as much while baking. And it adds flavor. But it is more time consuming and not as healthy. I made them last night at work and used the microwave method. Quick, easy and turned out great. I like to just microwave 3 or 4 at a time for 15 seconds or so.

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creamtea

Lisanne is a trusted home cook.

added over 4 years ago

I also lightly fry them on low heat in olive oil. I dip them in enchilada sauce and roll them sorta doubled but not perfectly aligned: two tortillas, stacked, then the top one shifted forward a bit and the bottom back a bit, that is, maybe an inch per.

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creamtea

Lisanne is a trusted home cook.

added over 4 years ago

...then I roll & cook right away. Well, it is not exactly right away, it is a bit of a production and a mess. But I don't fry or sauce ahead of time and let them sit around.

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added over 4 years ago

If you are uninterested in doing any of the above you can always make your enchiladas in layers rather than properly rolled. I've done this when my homemade tortillas turned out very much less than round and it turned out quite well, although I think they would no longer actually be called enchiladas... and you end up using a lot more filling.

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added over 4 years ago

I agree that you can make your enchiladas flat rather than rolled (my family has always made ours this way). This method is also much quicker and less messy! I'm pretty sure they are still called enchiladas (although I could be wrong), I've seen "flat enchiladas" at authentic Mexican restaurants in the past...

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added over 4 years ago

Flat or rolled, they're all enchiladas - if I recall correctly, the term mainly refers to the tortillas being "en chile" - coated in the chile sauce. And all this talk about them has made me want some!

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added over 4 years ago

I put them in a steamer and steam them gently, taking off one at a time as I work. It works but there is risk of burning: use tongs!