What is the secret to non soggy enchiladas?

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.

What is white enchilada sauce made of?

What's in white enchilada sauce? It's a classic sour cream-based enchilada sauce that starts with a quick roux made with equal parts of butter and flour. Then you stir in some chicken broth, chiles, and sour cream. Then, comes the cheese .

Should flour tortillas be fried before making 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.

Should you cover enchiladas while baking?

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Are enchiladas better with corn or flour tortillas?

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.

How do you keep tortillas from getting mushy in enchiladas?

You have to dip them in hot cooking oil before filling and rolling them . Don't put so much sauce on them that it soaks the enchiladas. And importantly, don't leave them in the oven too long so that the tortillas get mushy.

Why do my tortillas fall apart when I make enchiladas?

Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan. Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly , which can also cause them to break apart.

How to keep enchiladas from getting hard on the bottom?

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.

How do you keep enchiladas from getting soggy when baking?

Preheat your pan Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

How do you keep corn tortillas from getting soggy in a casserole?

Lightly fry your yellow corn tortillas in some oil until they are flexible enough to roll up . This gives them a sort of “raincoat” that helps them make it through the baking process. It is important to spoon sauce over the ends of any tortillas that poke up through the surface.

Recipe—Creamy Chicken Enchilada Roll Ups (2024)

Appetizers

July 16, 2013January 26, 2018 Diva di Cucina

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
Roll up the tortilla and as you finish each place on a cutting board or plate.
Continue until the filling is gone.
Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
Slice the rolls into 1 inch thick pieces and arrange on a plate.
Refrigerate until ready to serve.

Published by Diva di Cucina

I'm a wife, mom, graphic designer, & blogger. I love my life, especially when in the kitchen or with my boys. I started a cooking blog in November 2011 to share my recipes with family, friends, and anyone else that may be interested.View all posts by Diva di Cucina

They sound delicious!
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what kind of olives are used, it just says olives? I’m not a huge olive fan so I’m wondering if they are necessary, otherwise these sound awesome and I was thinking of bringing them to a work baby shower potluck.
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1. Oh wow! How did I not specify? Lol. My apologies, I used black olives. These are still great without the olives I’m sure. 🙂
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I didn’t really love these as is. Not sure what it was. I took the leftover wraps and fried them in a pan with a little butter. Delicious! So creamy!
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1. Oh my goodness! Those sound dangerously good! 🙂
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Have you ever made them the night before? I am just wondering how far in advance I can make them and still have them taste fresh? Thanks for the recipe!
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1. I have not made them the night before. I’m sure they will be fine though. Perhaps use a thicker tortilla so that it doesn’t get too soft and will hold up better or maybe just make the spread the night before and then assemble day of. 🙂
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  1. I made them the night before and was worried that the wraps I had gotten would be too thin and get soggy but they held up well not just til the next night but I was snacking on the end scraps well into the next week 😉
  2. Glad to hear! I am always eating the end scraps, but they never make it past me assembling them. 😉
About how much chicken do you use? Rotisserie chickens can yield up to 3+ cups of chicken–I know it’s variable, but am just curious about what worked best for you. Thanks for a great recipe as summer approaches!
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1. I’d say about 3 cups of chicken worked great! Thanks for checking. I hope you enjoy these!
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Looking for something for an open house, these sound great! About how many did this recipe make?
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1. These would be perfect for your event! It all depends on how thick you cut them and how thin you spread out the filling. I cut mine about 1″ thick and got about 40. If you cut them thinner you could get upwards of 80 or so.
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Are the tomatoes supposed to be drained
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1. Yes! I have updated the recipe to specify so. Thanks for asking. 🙂
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Do you think it would work with zucchini strips to keep it more low carb?
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1. It may. I know several people that use zucchini strips for roll ups and they have been very good. Not quite sure how zucchini will compliment the mexican flavors. I also am a fan of the whole wheat low carb wraps you can get at the store. If you give the zucchini a try please comment back here and let me know how it goes. I would love to hear. 🙂
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Do you roll these like a burrito and tuck in the ends?
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1. I didn’t. I cut of the ends and enjoyed them as a snack. But you certainly could do that. 😉
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I think I’m going to make these ahead and send them with my daughter for school lunch. I’ll probably half the recipe so they’ll all get eaten before they could get soggy. Thanks!
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1. Great idea!I found the whole wheat wraps tend to hold up a little longer when doing those sorts of things. Might want to consider giving those a try. 🙂
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I made these for a party recently and they were great! I would recommend leaving the cream cheese out for a bit or using neufchatel since it is a bit softer. I had a hard time folding in the chicken, tomatoes, etc. Thanks!
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I just made these and they are pretty good! (no olives as most of my friends don’t like olives) Not as savory as I was hoping. A little bland. So I added salt and some cayenne. Better but I’m hoping the flavors will intensify before Saturday morning. 🙂 I will use more tomatoes next time though. That’s the best part. I froze mine before cutting them. Could you add somewhere in the recipe about how many rolls this makes?
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these are absolutely lovely. thank you for the recipe. yummooo!!!!
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Can u make these a day ahead and keep refrigerated?
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1. Definitely!
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I added drained black beans
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1. Yum! I bet that was a wonderful addition! 🙂
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I tried these this weekend . It is a great recipe! I would note however to get the biggest tortillas available; and make sure you put the mixture on the tortilla in a very thin layer. Yummy!
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1. Glad you liked them! 🙂
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Once they are cut place them on a cookie sheet top with a sprinkle of your favorite cheese then take them to your holiday pot luck. AWSOME !
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Recipe—Creamy Chicken Enchilada Roll Ups (2024)

Published by Diva di Cucina

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What is the secret to non soggy enchiladas? ›

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