- 1 How can I use leftover tortillas?
- 2 Do enchiladas use corn or flour tortillas?
- 3 Which is better flour or corn tortillas?
- 4 Why do my enchiladas come out soggy?
- 5 How do you make flour tortillas not soggy for enchiladas?
- 6 How do you make crispy enchiladas?
- 7 Why do my tortillas fall apart when I make enchiladas?
- 8 How do you keep corn tortillas from cracking when making enchiladas?
How can I use leftover tortillas?
You can use leftover tortillas to make French toast, baked cups for dip, or crispy wrappers for vegetables.
Do enchiladas use corn or flour tortillas?
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. Test Kitchen Tip: Corn tortillas are more pliable and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
Which is better flour or corn tortillas?
If you’re looking for the healthier option, corn tortillas outshine their flour alternative. Corn tortillas deliver fiber, whole grains, and other nutrients while being lower in fat and calories than flour tortillas. Still, you may want to choose flour tortillas for heavier fillings, as they tend to be sturdier.
Why do my enchiladas come out soggy?
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.
How do you make flour tortillas not soggy for enchiladas?
How do you make crispy enchiladas?
Rebecca, try this: Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side).
Why do my tortillas fall apart when I make enchiladas?
Try toasting the tortillas, they are probably just soaking up a lot of moisture. See, I’d say go the opposite way; bump up the oil and shallow fry them a bit. The oil helps prevent the tortillas from absorbing too much moisture (and I think it improves the texture).
How do you keep corn tortillas from cracking when making enchiladas?
Steam corn tortillas in the microwave so they stay pliable and don’t split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).