Rolling enchiladas without having them break apart can be a frustrating experience. The enchilada filling often falls out of the tortilla as you try to roll it up, leaving you with a mess. However, there are some tips and tricks you can use to help keep your enchiladas intact.
Why Do Enchiladas Break When Rolling?
There are a few main reasons why enchiladas tend to break apart and not hold their shape when rolling:
- The tortilla is not pliable enough – If the tortilla is stiff or dried out, it is more likely to crack and split when rolled.
- The filling is too wet – Wet fillings like chile sauces, grated cheese, etc. can seep through and weaken the tortilla, causing it to tear.
- Overstuffing – Putting too much filling into each tortilla makes it very difficult to roll without ripping the tortilla.
- Rolling too tightly – Using too much pressure and forcing the tortilla to wrap too snug around the filling will also cause it to split open.
Tips for Rolling Enchiladas Without Breaking
Follow these tips for keeping your enchiladas intact when rolling:
Use Fresh, Pliable Tortillas
Be sure you are using fresh, soft corn or flour tortillas. Stale, dried out tortillas are going to crack and break no matter what you do. The tortillas should be pliable enough to roll without cracking but still have some structure.
Pre-cook Hard or Wet Fillings
If you are using very wet ingredients like chile sauce or grated cheese as part of your filling, pre-cook them first to reduce the moisture content. Similarly, raw vegetables or meat in the filling should be sauteed or pre-cooked before assembling the enchiladas to remove excess moisture.
Drain Excess Liquid from Fillings
After pre-cooking wet fillings, be sure to drain off any excess liquid or moisture before assembling the enchiladas. Using a slotted spoon or straining the mixture can help eliminate excess liquid that would otherwise seep out while rolling.
Use the Proper Filling Amount
Add too much filling and it will be impossible to roll the tortilla without tearing it. About 1/4 to 1/3 cup of total filling per enchilada is ideal. Spread the filling in a thin, even layer down the center of each tortilla.
Keep Filling Away from Edges
When spreading the filling onto the tortilla, leave about a 1/2 inch border clear of filling around the edges. This helps prevent the filling from seeping out the sides when rolled.
| Filling Amount | 1/4 cup | 1/3 cup |
|---|---|---|
| Tortilla Coverage | Thin layer in center | Thin layer in center |
Use Enchilada Sauce for Lubrication
Dip each tortilla in enchilada sauce before adding the filling. The sauce acts as a lubricant between the layers and helps the tortilla roll up without cracking. Just be sure to drain off any excess sauce.
Roll Tightly But Carefully
As you start rolling, do so in a tight cylindrical shape but without excessive force. Roll slowly and maintain even pressure throughout to avoid tearing the tortilla. Tuck in the edges as you complete the roll.
Use Toothpicks to Hold Shape
Insert toothpicks into the rolled enchiladas, going through the bottom and inserting through the top seam to help hold their shape during baking. Be careful not to puncture the tortilla. Remove toothpicks before serving.
Dip Rolled Enchiladas Back in Sauce
After rolling each enchilada, dip it back into the enchilada sauce to further seal and soften the tortilla. Flip over and coat both sides. Let any excess sauce drip off before transferring to a baking dish.
Place Seam Side Down When Baking
Once assembled in the baking dish, place enchiladas seam side down. This helps keep the seam together and filling inside while baking.
Best Fillings for Enchiladas
Some fillings hold up better when rolling enchiladas without breaking them. Ideal options include:
- Refried or black beans
- Shredded chicken or ground beef
- Sauteed vegetables like onions, peppers, spinach
- Seasoned rice or quinoa
- Shredded or grated cheese
Avoid very wet, saucy fillings like chile sauces, sour cream, or chunky salsas which tend to seep out and cause tearing.
Best Enchilada Sauces
For lubricating and softening the tortillas, opt for these enchilada sauce options:
- Red enchilada sauce
- Green enchilada sauce
- Mole sauce
- Queso or cheese sauce
- Sour cream mixed with chili powder and spices
Stay away from chunky salsas, guacamole, or cold sauces which can make the tortillas brittle and prone to cracking.
Step-By-Step Instructions
Follow this complete method for rolling perfect enchiladas every time:
- Prepare your enchilada sauce and filling ingredients.
- Pre-cook any raw ingredients in the filling mixture and drain if needed.
- Warm corn or flour tortillas to make them pliable.
- Dip each tortilla into the warm enchilada sauce to coat both sides.
- Add about 1/4 to 1/3 cup filling down the center of the tortilla.
- Roll the tortilla up tightly around the filling and tuck in edges.
- Secure rolled enchiladas with toothpicks through the seam if desired.
- Dip the rolled enchiladas back in sauce to seal and coat the outside.
- Arrange seam side down in a baking dish.
- Top with extra sauce and cheese if desired.
- Bake at 350°F until hot and bubbly, about 20 minutes.
- Let cool slightly before serving.
Common Enchilada Rolling Mistakes
Avoid these common mistakes when rolling enchiladas:
- Using expired or stale tortillas that easily crack
- Overfilling the tortillas with too much wet filling
- Not draining excess liquid from fillings
- Rolling too tightly and tearing the tortilla
- Allowing excess sauce to make the tortillas soggy
- Forgetting to tuck in the edges when rolling
Frequently Asked Questions
Should enchiladas be rolled tight or loose?
Enchiladas should be rolled just tight enough to contain the filling without ripping the tortilla. Over-rolling too tightly is one of the main causes of breaking. Roll snugly but not excessively.
What size tortillas are best?
6 to 8 inch tortillas are ideal for enchiladas. Very small tortillas are difficult to roll neatly and large tortillas fall apart more easily when rolled.
Can you freeze rolled enchiladas?
Yes, assembled unbaked enchiladas can be frozen for up to 3 months.Wrap them tightly in plastic wrap or foil before freezing. Thaw in the refrigerator before baking.
Should you pre-fry corn tortillas?
Pre-frying helps soften corn tortillas and prevent cracking when rolled. Fry briefly in oil until just softened but not crisp.
How do you prevent enchiladas from unrolling?
Use toothpicks to secure the rolled shape, dip tortillas in sauce before rolling, bake seam side down, and don’t overfill the tortillas to prevent unrolling when baked.
Conclusion
Rolling enchiladas neatly without them falling apart takes some practice. Be sure to use fresh, pliable tortillas and pre-cook wet fillings to remove excess moisture. Drain all fillings well, don’t overstuff the tortillas, and roll carefully without tearing. Dip rolled enchiladas in sauce to seal before baking. Follow these tips and enjoy perfectly intact enchiladas every time.