What do you put inside enchiladas?
Enchiladas are not only a delicious dish, but what makes them so delicious is that you can put whatever filling you like in them. Like tacos, burritos, or honestly any type of sandwich, feel free to fill your enchiladas up with your favorite meat or vegetarian option that you choose.
Not only can you fill your enchiladas with what you would like, you can also top it with whatever you like as well. This recipe calls for red enchilada sauce, but feel free to use green sauce, salsa, salsa verde, and even top with your favorite taco or nacho toppings.
Can I use flour tortillas for enchiladas?
Yes, you can use flour tortillas when making your enchiladas. Now traditionally enchiladas are made with corn tortillas as that is a main difference between them and burritos, but do not let that stop you.
To be quite honest with you, the only real difference is that it will change the flavor slightly, but not enough that it will change the outcome of your meal.
Why are my chicken enchiladas soggy?
Soggy enchiladas are the number thing that can go wrong with this dish if you are not careful. The best thing to do is to brown the tortilla in a skillet until it begins to harden but is still pliable. This will allow the shells to absorb the sauce, but still remain intact.
The other thing to do, is to allow the enchiladas to cook before adding the cheese so that the sugars in the sauce begin to caramelize on top of the enchiladas which will harden them slightly.
Should I cover enchiladas while baking?
This subject has been the topic of many conversations about cooking enchiladas. Honestly, if you are comfortable covering your enchiladas, by all means cover them.
However, for the absolute best results, it is best to leave them uncovered. This is because it aids in keeping the enchiladas a little crunchy, and also because of the slight caramelization of the sauce.
Is it OK to make enchiladas ahead of time?
Yes, it is absolutely okay to make your enchiladas ahead of time. Though as this recipe suggests, only make the filling and store that in the refrigerator. You have to heat the enchiladas anyway right, so might as well have a fresh one without having to make the filling.
Plus, if you were to make and store the entire enchilada, it would become very soggy and if you used a corn tortilla, it tends to be dry even in the sauce. If you do not mind soggy, dry enchiladas then by all means go for it, I would rather have a fresh one though.