My veggie enchiladas | Jamie Oliver recipes (2024)

FAQs

Why are my homemade enchiladas soggy? ›

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.

In a week, he goes vegan for a day and a half and then goes vegetarian twice a week, the remaining days he sticks to his usual diet. It's definitely a step in the right direction. He also believes that this is the right way for meat eaters to make a smooth transition, by including vegan days into their weekly routine.

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking.

Top enchiladas with sauce just before baking – to prevent the enchiladas from becoming soggy, top them with the sauce only right before you are ready to bake. Cover pan with aluminum foil – make sure that the foil is sealed tightly over the pan to prevent the enchiladas from drying out.

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.

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

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.

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

Tips for keeping your flour tortillas from getting soggy in enchiladas. Try preheating your enchilada pan in the oven before you start cooking. 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.

Bake uncovered 15 to 20 minutes or until hot. In 1 cup glass measuring cup, stir 3 tablespoons milk and contents of topping mix pouch (from Hamburger Helper box) 30 seconds; drizzle over enchiladas.

Can you assemble enchiladas the day before? ›

This is a wonderful enchilada recipe which I've been making for about 20 years now. It's good and basic and you can add ingredients and spices to suit your taste. For a hassle-free dinner prep, make the filling and assemble the enchiladas a day ahead of time.

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. Cool down the sauce and bottle it again. Use a roux made of some (equal amounts) of cooking oil (fat) & some starch (like all purpose Flour or corn starch).

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.

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.