Beef Enchilada With Corn Tortillas Recipe (2024)

FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Not Frying the Tortillas

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas. Corn tortillas tend to be a sturdier tortilla and can hold up with they are soaked and drenched in the enchilada sauce.

Do you cook corn tortillas before making enchiladas? Yes, you have to warm up the tortillas to soften them enough so they can be rolled up easily. Many recipes call for cooking the tortillas in a skillet in oil. This definitely helps to increase their flavor and makes gold star, perfect enchiladas.

A hefty dose of preservatives allows commercially-made corn tortillas to sit on grocery store shelves for long periods of time without spoiling. However, the preservatives also negatively affect the flavor of the tortillas. "The preservatives add a slight sourness.

Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Do you put enchilada sauce before or after cooking? ›

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

Corn tortillas are seen as more authentic to Mexican dishes, corn has been a staple ingredient in Mexican cooking for thousands of years. Wheat, on the other hand, has only been around since the Spanish brought the crop with them when they arrived in the Americas.

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

white onions are more commonly used in Mexican cuisine but yellow onions are just as good in a pinch.

individually.... if they have already been steamed ...you put a dozen or so in a baking pan unwrapped but with a lot of extra sauce... the wrap is to keep them from drying out in the oven unless they have already been steamed to the 90% cooked range,A sprinkling of pitted black olive pieces it good inside the ...