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Enchiladas are savory delights that can be customized to your liking. The foundation of this traditional Mexican dish is the corn and flour tortilla. These unleavened breads can be wrapped around fillings of beef, chicken, beans, cheese, or whatever tickles your taste buds. Filling and rolling your own enchiladas can be a simple process that yields tasty treats.
Steps
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Choose the filling for your enchiladas. Enchiladas can be stuffed with just about anything you would like. Meats, poultry, beans, and various types of cheeses work well. [1] X Research source Seafoods like fish, lobster, crab, and shrimp also create succulent dishes.
- You can also enjoy vegetarian enchiladas, like ones filled with mushrooms, tofu, and various grilled peppers.
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Estimate the quantity of tortillas and filling you will need. Based on how many people you will serve, prepare enough so that everyone can enjoy your enchiladas. Plan for each person to eat at least 2 enchiladas.- One casserole dish may serve a small family, while multiple dishes may be needed to accommodate a mid-to-large-sized group.
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Prepare the filling. Slow-cooked and braised meats work well when paired with bean and cheese fillings. Using a slow cooker helps to save on time without having to sacrifice tenderness and flavor. To save even more time and effort, you can purchase prepared meats like grilled chicken strips for chicken enchiladas, or buy de-shelled crab meat and pre-cooked shrimp for seafood enchiladas. [2] X Research source
- Meats that retain lots of savory juices are often popular choices.
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Heat your tortillas. Heating your tortillas is important because it makes them more pliable before you roll. [3] X Research source [4] X Expert Source Randall Chambers
Personal Chef Expert Interview. 1 March 2022. You have options when it comes to heating, and the way you choose to heat may depend on time and level of ease.- Wrap your tortillas in a damp paper towel and microwave in 30-second intervals. [5]
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Expert Source
Randall Chambers
Personal Chef Expert Interview. 1 March 2022. - Place your tortillas in a non-stick pan that is lightly coated with olive oil and fry on medium heat for about 30 seconds on each side—even 10 seconds might be enough. [6]
X
Expert Source
Randall Chambers
Personal Chef Expert Interview. 1 March 2022. - In the oven, wrap tortillas in aluminum foil and bake at 350 °F (177 °C) for 15-20 minutes.
- Wrap your tortillas in a damp paper towel and microwave in 30-second intervals. [5]
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Expert Source
Randall Chambers
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Dip both sides of your tortillas in enchilada sauce. If you choose not to heat your tortillas before rolling, soften them with your enchilada sauce (canned or homemade). Place one side of your tortilla in the enchilada saucepan and allow it to steep for a few seconds. Flip it over and let the other side absorb the sauce. Be sure that both sides are thoroughly coated.
- You can heat and dip your tortillas if you would like.
- The texture of the sauce should be consistent with a medium-to-thin gravy. [7] X Research source
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Place your filling in the center of the tortilla. Distribute approximately 1/3 cup of filling per tortilla. Be careful not to over stuff. Doing so may make it difficult to fold the enchiladas without their contents spilling out. Overfilling may also make it hard to keep the seams of the enchiladas closed.
- As you fill the tortillas be mindful that each should receive about the same amount.
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Roll the enchilada from end to end. Pull one end of the tortilla over the filling, and tuck in its contents. Roll the enchilada over onto itself until you reach the other end of the tortilla. Repeat the process for each enchilada. Place your enchiladas into a casserole dish in which enchilada sauce has already been poured. Place the enchiladas on their seams so they don't come unrolled while baking. [8] X Research source
- Pouring sauce into your casserole dish before adding your enchiladas helps to prevent them from sticking.
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Pour the remainder of the enchilada sauce evenly over the enchiladas. Covering the enchiladas with the rest of the sauce helps to keep them moist. If you are topping your enchiladas with shredded cheese, add the cheese first, then pour on the sauce. The sauce will help prevent the cheese from burning before the enchiladas are heated through. Cover your casserole dish with foil and bake at 350 °F (177 °C) for 25 minutes. [9] X Research source
- Depending on your enchilada fillings and personal preferences you can use a tomato-based red enchilada sauce, [10] X Research source or a tomatillo sauce that includes tomato verdes (tomatillos/husked green tomatoes) and chiles serranos. There are also white sauces that are perfect for creamy chicken enchiladas. [11] X Research source
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Tip
- If you’re not comfortable with the process of tucking and rolling your enchiladas, simply fold each end of the tortillas over the filling so that the ends overlap, and place the enchiladas into the casserole dish, seams down.
Warning
- Use an oven mitt when removing the hot casserole dish from the oven.
References
- ↑ https://www.tastingtable.com/1072779/loaded-beef-enchilada-recipe/
- ↑ https://www.bbcgoodfood.com/recipes/chicken-and-bean-enchiladas
- ↑ https://www.thekitchn.com/ready-to-eat-three-ways-to-war-117346
- ↑ Randall Chambers. Personal Chef. Expert Interview. 1 March 2022.
- ↑ Randall Chambers. Personal Chef. Expert Interview. 1 March 2022.
- ↑ Randall Chambers. Personal Chef. Expert Interview. 1 March 2022.
- ↑ https://mexicanfoodjournal.com/red-enchilada-sauce/
- ↑ https://youtu.be/-HYoYW2Lm_w?t=33
- ↑ https://www.food.com/recipe/chicken-enchilada-casserole-12832
About This Article
Article Summary
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To roll an enchilada, warm up your tortillas for 30 seconds on each side in a non-stick pan coated with olive oil over medium heat. Alternatively, soften your tortillas by coating them on both sides in enchilada sauce. Lay a tortilla out on a flat surface and place your filling at the center. Aim to put about 1/3 cup of filling in each tortilla. Pull one side of the tortilla over the filling and tuck it in, then roll the enchilada over on itself to create a narrow roll. Line the rolled enchiladas up in a casserole dish with a little enchilada sauce spread over the bottom. Sprinkle some shredded cheese on top of the enchiladas, then cover them with enchilada sauce. Cook them in the oven for 25 minutes at 350 °F. For tips on how to choose and prepare filling for your enchiladas, keep reading!
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Reader Success Stories
- "I used ground beef, salsa, tomatoes and cheese for the filling. I put sauce on both sides, put each enchilada on a piece of foil, put more sauce and sealed the foil. It was easy to fold the enchilada after watching this. Baked for 25 minutes, opened up the packs and put cheese on top, returned to the oven for 5 minutes to melt the cheese. Put on a plate and topped it with salsa and guacamole. Very tasty, thank you!" ..." more
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"I used ground beef, salsa, tomatoes and cheese for the filling. I put sauce on both sides, put each enchilada on a piece of foil, put more sauce and sealed the foil. It was easy to fold the enchilada after watching this. Baked for 25 minutes, opened up the packs and put cheese on top, returned to the oven for 5 minutes to melt the cheese. Put on a plate and topped it with salsa and guacamole. Very tasty, thank you!"
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"You know what's a great one? Buy a tomatillo salsa from the store, chicken breast and garlic. I roast the garlic beforehand, until golden brown. Blend the garlic with the tomatillo salsa. Marinate the chicken for 2 hours in it. Then I bake the chicken at 425 for 10 minutes. Shred. It's fantastic!"
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"I always made enchilada casserole because I didn't know how to fold/roll the tortillas. Other sites kept showing flour/burritio size tortillas. This had good, easy to follow directions with pictues and it worked. Thank you."
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"I would never really use the internet, but wikiHow is amazing I love how it shows you step by step. I really reccomend wikiHow!!"
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