My veggie enchiladas | Jamie Oliver recipes (2024)

FAQs

How do you make cheese enchiladas not soggy? ›

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. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Bake uncovered 15 to 20 minutes or until hot.

Versatile and nutritious, enchiladas are easily customizable to suit personal preferences. With such a wide variety of meats, cheeses, and toppings, they are a great choice for anyone seeking to get a taste of a traditional Mexican dish that has a long and rich history.

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.

Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top. Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.

It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas.

Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

How do you keep enchiladas moist? ›

Covering enchiladas with sauce adds flavor and keeps them moist while cooking. Here's how to make enchilada sauce from scratch: In a small saucepan heat 2 teaspoons canola oil over medium heat. Stir in 2 teaspoons all-purpose flour; cook and stir 1 minute.

They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa! Subscribe to our free CTP download, to be kept up to date with all cookery items.

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

The simplest would be to make a thin paste of 1 teaspoon of cornflour or corn starch and water, add it to the sauce, and simmer it for 3 minutes. Cool down the sauce and bottle it again. Use a roux made of some (equal amounts) of cooking oil (fat) & some starch (like all purpose Flour or corn starch).