Air Fryer Beef Enchiladas - Recipe Diaries (2024)

FAQs

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.

Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

Bake uncovered 15 to 20 minutes or until hot.

Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery. I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.

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. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas.

What kind of cheese do Mexican restaurants use in enchiladas? ›

The dish's shimmering red base and fillings are capped with queso enchilada, an aged cheese whose rind is rubbed with chiles. Traditional Mexican enchiladas are usually finished with Mexican crema and queso fresco or cotija cheese, instead of the yellow cheese typical of Tex-Mex enchiladas.

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.

Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

Top with 10 ounces of cheese (or however much cheese you desire) and two cups green sauce. I usually use two cups sauce for eight enchiladas. Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up.

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). Microwave until warm and flexible, about 1 minute.

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.