Enchiladas are a delicious Tex-Mex dish that is loved by many. However, a common issue that arises when making enchiladas at home is that the tortillas can become soggy. There are a few key reasons why enchilada tortillas may end up soggy, but thankfully there are also some simple tricks you can use to keep them nice and crispy. In this article, we’ll explore the top causes of soggy enchilada tortillas and provide solutions to help you achieve the perfect crispy enchilada shells every time.
Reasons Why Enchilada Tortillas Become Soggy
There are a few main culprits that can lead to soggy enchilada tortillas:
Using the Wrong Type of Tortillas
Not all tortillas are created equal when it comes to enchiladas. Some types of tortillas just don’t hold up well to moist fillings and sauce. The best tortillas for enchiladas are corn tortillas. Corn tortillas have just the right thickness and structure to maintain their shape and resist becoming soggy. Flour tortillas tend to fall apart and become mushy more easily.
Not Warming the Tortillas Properly
Enchilada tortillas need to be warmed before filling and rolling to make them pliable enough to roll without cracking. However, warming the tortillas too much can start to make them soggy. It’s important to warm them just long enough to make them flexible. The best way is to quickly heat them for just 10-30 seconds per side either directly on the stove burner or in the microwave. Overheating causes them to become soft and lose their sturdiness.
Using Too Much Filling
It’s tempting to overstuff enchiladas, but this can backfire and cause sogginess. Too much wet filling packed into the tortilla makes it difficult for the tortilla to hold its shape and resist moisture. For structural integrity, stick to a couple tablespoons of filling in each tortilla. Focus on making sure the filling is tightly rolled up in the center of the tortilla rather than mounded too high.
Not Draining the Filling
Any type of moist filling can seep moisture into the tortilla. Things like salsa, cheese, beans, and sauce should be drained before filling the tortillas to remove excess liquid. Use a mesh strainer or paper towels to drain canned beans, ground meat mixtures, and grated cheese. Blotting with paper towels will also help remove moisture from salsa and cooked vegetables. This prevents the fillings from leaking out and making the tortilla soggy.
Saucing Too Soon
It’s tempting to ladle hot sauce all over the enchiladas as soon as they are rolled up and in the baking dish. However, saucing them too soon before baking allows time for the tortillas to soak up all that sauce. Instead, wait until right before baking to pour the sauce over the top of the enchiladas. This way, the sauce doesn’t have time to soak into the tortilla.
Tips for Keeping Enchilada Tortillas Crispy
Now that we know what causes soggy tortillas, here are some tips to ensure your enchiladas have nice crispy shells:
Use Corn Tortillas
As mentioned above, corn tortillas hold up the best when making enchiladas. Purchase fresh corn tortillas or make your own for the crispiest shells. If using store-bought, look for brands without preservatives.
Heat Tortillas Just Before Filling
Warm up the tortillas in a hot skillet, directly on the burner, or in the microwave right before filling and rolling them. Take care not to overheat them. They should be just warm and pliable enough to roll without cracking.
Limit Filling to 2 Tablespoons
About 2 tablespoons of filling per tortilla is sufficient. Overstuffing them will make it hard to tightly roll up the tortilla around the filling.
Drain Excess Moisture from Fillings
Always drain beef, beans, salsa, cheese, and any other wet filling before using. Blot with paper towels if needed. This prevents fillings from leaking moisture into the tortilla.
Roll Tightly
Make sure to fold in the sides and roll the tortillas up as tightly as possible around the filling. This helps prevent fillings from falling out and leaking moisture.
Wait to Add Sauce
Only add sauce right before baking so the tortillas don’t have time to soak it up and become soggy.
Brush with Oil or Butter
Brushing the tortillas with a small amount of olive oil, butter, or other fat before cooking helps create a barrier to moisture and keeps them crispy.
Cook Uncovered
Baking enchiladas uncovered helps moisture escape rather than steaming the tortillas and making them soggy.
Broil at the End
Finish enchiladas by broiling them for just 1-2 minutes at the end. This crisps up the edges of the tortillas nicely.
Let Stand Before Serving
Allow baked enchiladas to rest for 5-10 minutes before serving. This helps firm up the tortillas and prevents them from becoming soggy from any residual steam or moisture.
Most Common Enchilada Fillings
Enchiladas can be filled with almost any type of savory ingredients. Here are some of the most popular fillings:
| Filling | Ingredients |
|---|---|
| Ground Beef | Ground beef, onions, garlic, spices |
| Shredded Chicken | Cooked shredded chicken, salsa, spices |
| Cheese | Grated cheese like cheddar, Monterey Jack, or Mexican blend |
| Beans | Refried or black beans |
| Veggies | Onions, bell peppers, zucchini, etc. |
Some other great fillings include shredded pork, chorizo sausage, turkey, butternut squash, spinach, and more. Get creative with what’s in season!
Most Popular Enchilada Sauces
The sauce is what really makes or breaks enchiladas. Here are some yummy sauce options:
| Sauce | Ingredients |
|---|---|
| Red Enchilada Sauce | Chili powder, garlic, cumin, oregano, tomato sauce or chili gravy |
| Green Enchilada Sauce | Tomatillos, garlic, cilantro, jalapeno, onion |
| Mole Sauce | Chilies, spices, chocolate, broth |
| Cheese Sauce | Melted cheese with spices |
| Salsa Verde | Tomatillos, garlic, onion, cilantro |
| Salsa Roja | Tomatoes, garlic, onion, chili peppers |
Experiment with traditional red and green sauces as well as fun twists like mole, cheese sauce, salsas, and more.
Step By Step Instructions for Making Enchiladas
Follow these simple steps for homemade enchiladas with crispy tortillas every time:
Prep the Fillings
Chop, cook, and drain any fillings before assembling. Shred chicken, beef, or pork. Cook ground meat with onions and seasoning. Drain beans, cheese, etc.
Warm the Tortillas
Heat tortillas 10-30 seconds per side just until pliable either in a pan, directly on the burner, or in the microwave. Take care not to overheat.
Fill the Tortillas
Place about 2 tablespoons of desired fillings down the center of each tortilla.
Roll Up the Tortillas
Fold in both sides and roll tortillas up tightly around the filling. Place seam side down in a baking dish.
Pour on Sauce
Choose your desired sauce and ladle it over the rolled up enchiladas right before baking.
Top with Cheese
Cover with shredded cheese like cheddar, Monterey Jack, queso fresco, etc.
Bake Uncovered
Bake at 350°F until hot and bubbly, 15-20 minutes.
Broil
Broil for 1-2 minutes at the end to crisp the tortillas.
Let Stand before Serving
Allow to sit for 5-10 minutes before serving to firm up the tortillas.
Garnish and Enjoy!
Top with extras like lettuce, tomatoes, avocado, cilantro, sour cream. Dig in!
Troubleshooting Soggy Enchilada Tortillas
If you’re still ending up with soggy tortillas, here are some tips for troubleshooting:
- Use fresh, high quality corn tortillas – avoid ones with preservatives
- Ensure tortillas are just warm, not overheated before filling
- Blot excess moisture from fillings before filling tortillas
- Avoid overstuffing tortillas with too much filling
- Roll up tortillas as tightly as possible
- Limit amount of sauce and add it just before baking
- Bake uncovered at a high enough temperature (325-350°F)
- Allow to rest before cutting and serving
With the right techniques, getting crispy, perfectly rolled enchilada tortillas is easy. Now that you know how to keep your tortillas from getting soggy, you can enjoy all your favorite enchilada recipes without the mushiness. Time to get rolling! ¡Buen provecho!