Use Corn Tortillas for Extra Crunch
Enchiladas get their signature crispy edges from frying the tortillas before filling and rolling them. This step helps the tortillas hold their shape and seals in the filling. Corn tortillas are ideal for achieving a nice crunch because they contain no fat or oil like flour tortillas, so they get ultra crispy when fried. Make sure to fry each tortilla in a skillet with hot oil until lightly browned and crispy around the edges. Allow excess oil to drip off before filling. The crispy fried tortilla ensures you get that satisfying crispy texture with each bite.
Roll Tightly and Snugly
A common mistake when making enchiladas is rolling them too loosely. This can cause the edges to unroll and prevent them from getting as crispy. Make sure to tightly roll up each enchilada, tucking in the sides as you go. The tighter you can roll them, the better they will hold their shape. Don’t overstuff them either, as too much filling can make them prone to unrolling. Get in the habit of rolling up enchiladas as snugly as possible. This ensures the tortilla sticks together and fries up extra crispy.
Use a Shallow Baking Dish
The size of the baking dish you use can impact how crispy your enchiladas get in the oven. Overcrowding them in a small pan can make it hard to get crispy edges. On the flip side, spreading them out in a dish that’s too large can prevent them from crisping up too. A shallow baking dish works best to help them fry to a crisp golden perfection. The shallow depth means the edges won’t get soggy or steamed. Aim for a dish just large enough to hold them snugly in a single layer. Glass baking dishes conduct heat well for even crisping.
Preheat the Oven High
Starting your enchiladas in a hot oven is key for crisping. Preheat your oven as high as it will go, ideally between 400-450 degrees F. The initial blast of heat firms up the tortillas and gives the edges a head start on getting crispy and browned. You can reduce the temp after the first 10-15 minutes to prevent burning, but always start high heat. Watch them carefully near the end to pull them out once the edges reach your desired level of crispness. Don’t risk overbaking or they may end up dried out.
Skip the Sauce Bath
While it’s tempting to drown enchiladas in sauce for extra flavor, too much liquid will make it impossible to get crispy tortillas. Use a light hand when saucing the filled enchiladas, just enough to coat them without creating a pool of sauce at the bottom of the dish. Spoon over a bit more sauce at the end for flavor and color, but restrain yourself. Let the interior fillings provide most of the moisture so the tortilla outer layers can get super crispy.
Brush with Oil or Butter
Brushing the enchiladas with a thin layer of oil or butter before baking gives the tortillas an extra crispiness boost. Any neutral tasting oil will work, like canola or vegetable oil. Spread a light coat on the top and edges of the rolled enchiladas. As the oil heats up, it helps the tortillas fry to a crisper finish. You can also use melted butter for a richer flavor. Just a thin brushing delivers major crisp without adding too much grease.
Top with Cheese
Sprinkling shredded cheese over the enchiladas before baking allows the cheese to melt down the sides, crisping up the edges even more. Opt for a cheese that melts smoothly like cheddar, Monterey jack, or Oaxaca. Avoid cheeses that separate and become greasy when melted, like mozzarella. A light sprinkling of cheese delivers crispy edges without making the dish overly greasy. Mixing two cheeses gives you the best meltability and flavor.
Finish under the Broiler
If your enchiladas need an extra crisping boost at the end, finish them for 1-2 minutes under a broiler. Keep a close eye to avoid burning. The high overhead heat helps any soggy edges crisp up in a hurry. You can also crisp just the edges using a kitchen torch. Just be careful when broiling or torching to not blacken or char the tortillas. A quick pass under high heat puts the perfect final touch of crispness on your enchiladas.
Let Them Rest
After baking, resist the urge to immediately dig into the hot enchiladas. Letting them rest 5-10 minutes allows for carryover cooking to complete and the crispy edges to set. Digging in too quickly can cause a loss of crispiness and lead to soggy edges. The short rest gives the insides a chance to firm up while the outer shell stays ultra crispy.
Consider a Crispy Topping
Adding an extra crispy topping is a foolproof way to give your enchiladas some crunch. Toppings like crushed tortilla chips, pork rinds, or chicharrónes add great texture contrast. Drizzle the crispy topping over the cheesy enchiladas near the end of baking so they get slightly toasted. Fritos corn chips, crushed and sprinkled on top, also make for an iconic crispy enchilada topper.
Fry Leftover Enchiladas
If your leftover enchiladas need a little crisping up the next day, try frying them briefly in oil. Carefully slice the leftovers into rounds. Fry a minute or two per side in hot oil until warmed through and crispy. Top with salsa, crema, and queso fresco for amazing crisp enchilada tacos. This is also a tasty way to repurpose any less-than-crispy ones.
Conclusion
Achieving the perfect level of crispy enchilada edges takes some technique, but is so worth it. With a few tricks like frying the tortillas, tightly rolling, using corn tortillas, and controlling sauce amount, you can get crunchy enchiladas every time. Don’t forget toppings for extra crunch and always letting them rest before serving. Master these crispy enchilada tips and you’ll have a new go-to dinner recipe that will impress any crowd. Now enjoy those satisfying crispy edges on your enchiladas!
Crispy Enchilada Tips
| Method | Result |
|---|---|
| Fry tortillas first | Seals in filling, crispy edges |
| Roll tightly | Holds shape, crisps better |
| Use corn tortillas | Get ultra crispy |
| Shallow baking dish | Prevents sogginess |
| Preheat oven high | Quickly crisps edges |
| Limit sauce | Avoids sogginess |
| Brush with oil | Boosts crispiness |
| Top with cheese | Melts for crispy edges |
| Finish under broiler | Last-minute crisping |
| Let rest before eating | Locks in crispiness |
| Add crispy topping | Extra crunch factor |