This article was co-authored by Randall Chambers. Randall (Randy) Chambers is a Personal Chef and the Owner of Luxury Meals From Home based in Arvada, Colorado. He has more than 16 years of commercial kitchen experience, five years of sous chef experience, and two years of experience as an executive chef. Chef Randy draws inspiration from his half Bolivian background and his forte is South American cuisine. He holds an Associate’s degree in Culinary Arts from The Art Institute.
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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
Choosing a Filling
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1Choose 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. 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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2Estimate 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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3Prepare 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.
- Meats that retain lots of savory juices are often popular choices.
Rolling Your Enchilada
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1Heat your tortillas. Heating your tortillas is important because it makes them more pliable before you roll.[1] [2] 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.[3]
- 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.[4]
- In the oven, wrap tortillas in aluminum foil and bake at 350 °F (177 °C) for 15-20 minutes.
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2Dip 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.[5]
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3Place 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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4Roll 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.
- Pouring sauce into your casserole dish before adding your enchiladas helps to prevent them from sticking.[6]
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5Pour 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.
Enchiladas Shopping List and Recipe
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.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://www.bhg.com/recipes/ethnic-food/mexican/how-to-make-enchiladas/
- ↑ https://mexicanfoodjournal.com/red-enchilada-sauce/
- ↑ https://www.foodnetwork.com/recipes/ree-drummond/white-chicken-enchiladas-5271098
About This Article
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!
