Enchiladas are a delicious Tex-Mex dish that can sometimes end up with a soggy bottom layer when the filling releases liquid during baking. Keeping the tortilla layers from getting soggy on the bottom takes a few simple tricks.
Use Corn Tortillas
Corn tortillas are less likely to get soggy than flour tortillas. The corn variety has a firmer texture that holds up better to moist fillings. Flour tortillas tend to quickly become saturated with liquid. Opting for yellow or white corn tortillas can help prevent a soggy enchilada bottom.
Dry Out the Tortillas
Before filling and rolling the enchiladas, it helps to pre-bake or fry the tortillas first. This dries them out slightly so they are less likely to get soggy from the wet ingredients. To pre-bake, simply place them on a baking sheet and bake at 350°F for 5-10 minutes until they are pliable but not crispy. Alternatively, you can quickly fry them in a bit of oil for 20-30 seconds per side.
Blot Excess Moisture from Fillings
If your enchilada fillings contain a lot of liquid, be sure to drain off any excess before assembling the dish. For example, if using a juicy protein like shredded pork, chicken or beef, cook it first and blot away moisture with paper towels. Chopped vegetables can also be drained of excess liquid. This removes liquid that would otherwise soak into the tortilla.
Use a Binding Agent
Adding a starch to your enchilada filling can help bind up extra moisture. Try stirring in 2-3 tablespoons of masa harina, corn starch or flour when mixing the filling ingredients. This will thicken up the liquid released while cooking. Cheese and cooked rice can also act as binders.
Pre-Bake Enchiladas Before Topping
After rolling up the enchiladas and placing seam-side down in a baking dish, consider partially pre-baking just until the tortillas start to fuse together, about 5 minutes at 375°F. This firms them up before adding sauce and cheese on top which would make the bottom soggy.
Add a Thin Layer of Filling
Using a thin layer of filling in each tortilla prevents excess moisture. Overstuffed enchiladas are more likely to leak liquid downward while baking. Be judicious when filling and resist overpacking. A few tablespoons of filling per tortilla is plenty.
Use a Water-Reducing Filling
Certain fillings are less prone to creating a soggy situation. Enchiladas stuffed with drier ingredients like cheese, rice, eggs or potatoes will release less moisture than wet ingredients like chilis, tomatoes and juicy meats. Opt for less-watery fillings.
Line the Baking Pan
Before placing the filled enchiladas in the baking dish, line the bottom with a tortilla or two. This creates a protective barrier that prevents liquid from soaking into the bottom-most layer as it bakes. The lining tortilla(s) will absorb excess moisture instead.
Blanch Vegetables
If using veggies like spinach, zucchini or peppers, be sure to blanch or roast them first to remove excess water. Raw veggies will release liquid as they cook, so pre-cooking them keeps the inside of the enchiladas drier.
Use Absorbent Ingredients
Adding some dried rice, breadcrumbs or cubed potatoes to the enchilada filling boosts the absorption factor. The starch and fiber in these ingredients will soak up some of the liquid exerted from other fillings as they bake.
Choose the Right Sauce
Skip the really wet sauces and opt for a thicker, less fluid enchilada sauce. Traditional red or green enchilada sauces have a thin consistency that tends to make the tortillas soggy. Go for a cheese, white, mole, nacho or ranchero sauce instead.
Let Fillings Drain Before Adding
If working with really juicy ingredients like chopped tomatoes, let them drain in a fine mesh strainer for 15-30 minutes before using in your enchilada filling. This removes some of the excess liquid that would otherwise seep into the tortillas.
Brush with Oil
Brush the tortillas lightly with vegetable oil or melted butter before tightly rolling them up. This creates a bit of a moisture barrier and waterproofs them slightly so they don’t absorb as much liquid from inside.
Use a Non-Stick Pan
Choose a good quality non-stick baking pan rather than a traditional metal one. The non-stick coating prevents the bottom tortilla layer from sticking as readily when things get soggy. The enchiladas will still bake evenly.
Elevate Enchiladas off Pan Bottom
Place a wire rack inside the baking pan before assembling the dish. This elevates the enchiladas up off the very bottom of the pan so liquid can drip through and the tortillas won’t sit in it. The rack keeps them separated from collected drippings.
Blot Sauces
When topping enchiladas with sauce and cheese, put down a thin layer of sauce first. Place enchiladas on top, then use paper towels to blot up any excess sauce pooling around the sides. Top with remaining sauce and cheese.
Cook Enchiladas Separately
For really wet, saucy enchiladas, cook them in ramekins or shallow gratin dishes instead of a large casserole. This keeps excess moisture from pooling on the bottom layers. Simply fill and roll each tortilla individually, then transfer to a small baking dish before topping with sauce and cheese.
Deep Fry Tortillas
Frying tortillas gives them a water-resistant quality that helps prevent sogginess. Either deep fry or pan fry them in at least 1 inch depth of 350°F oil for 1-2 minutes per side first. Blot dry and assemble enchiladas as normal.
Choose a Better Baking Dish
Standard glass and metal baking pans can cause sticking and sogginess. Opt instead for a ceramic, earthenware or tempered glass pan which allows for easier release. The enchiladas will lift out cleanly after baking without sticking to the bottom.
Add Cheese First
After rolling the enchiladas and placing them in the baking dish, sprinkle shredded cheese into the crevices between them first. Top with sauce afterward. The cheese will melt and form a moisture barrier along the bottom as it bakes.
Cook Enchiladas on a Rack
Place a sheet of parchment paper down in your baking pan, then top with a wire rack. Assemble the enchiladas directly on the rack so air can circulate underneath as they bake. The parchment catches any drips.
| Method | Pros | Cons |
|---|---|---|
| Use corn tortillas | – More sturdy texture – Holds up to moisture |
– Can be difficult to roll – Crack easily if over-baked |
| Dry out tortillas | – Prevents saturation – Sturdies up tortillas |
– Time consuming prep -Can make tortillas too crispy |
| Blot excess moisture from fillings | – Removes liquid – Keeps inside drier |
– Time consuming – Some moisture remains |
| Use a binding agent | – Thickens up liquid released – Helps retain moisture |
– Changes flavor and texture – Can make filling gummy |
| Pre-bake enchiladas | – Firms up tortillas – Prevents saturation |
– Time consuming – Can dry out or crack tortillas |
| Add a thin layer of filling | – Prevents leakage – Stops overstuffing |
– Less filling per enchilada – More prep work |
| Use a water-reducing filling | – Naturally drier ingredients – Less moisture released |
– Limits variety of fillings – Boring flavors |
| Line pan with tortillas | – Barrier prevents sogginess – Absorbs extra moisture |
– Uses up ingredients – Adds extra layer |
Conclusion
Preventing soggy enchilada bottoms takes a few simple preparation techniques. Choose corn tortillas and dry them out first before filling and rolling. Limit excess moisture in the fillings themselves and use a binding agent to thicken. Partially pre-baking helps firm up the tortillas as does using less filling per roll. Lining the pan, choosing the right sauce and baking dishes can also help. With these tips, you can enjoy enchiladas with a crisp, not soggy, tortilla bottom.