How To Make Enchiladas

If you think making enchiladas is just rolling tortillas, wait until you see everything behind this delicious dish

Making enchiladas might seem simple, right? You just need tortillas, a bit of sauce, and you're done. But the truth is that behind this traditional dish, there is an art that goes far beyond simply rolling tortillas. From choosing the right ingredients to mastering the technique so the tortillas don’t break, every step counts to create perfect enchiladas that transport you straight to Mexico with every bite.

Moreover, enchiladas are not just a dish; they are a celebration of flavors and textures. Whether you prefer the classic red or green enchiladas, or venture into variations like suizas or mole, each type has its own charm. So, if you thought making enchiladas was easy, get ready to discover all the secrets that will make your enchiladas unforgettable. Let’s get started! Let me know if you need any further adjustments!

Key ingredients for making enchiladas

Here are the necessary ingredients for the tortillas, sauce, and filling, along with some optional extras to give a special touch at the end.

For the tortillas:

• Nixtamalized corn flour (260g): The base for making fresh tortillas.
• Hot water (250ml): Hydrates the flour to form the dough.
• Salt (1 pinch): Enhances the flavor of the tortillas.

For the sauce:

• Ancho chiles (2): Provide a deep flavor and dark color to the red sauce.
• Guajillo chiles (6): Add a mild spicy touch and smoky flavor.
• Garlic (2 cloves): Adds an intense aroma and flavor to the sauce.
• White onion (¼ piece): Balances the flavors of the sauce.
• Salt (¾ teaspoon): Seasons the sauce to taste.
• Black pepper (¼ teaspoon): Adds a spicy touch.
• Dried oregano (to taste): Provides a traditional herbal flavor.
• Cumin (¼ teaspoon): Gives an earthy touch to the red sauce.
• Vegetable oil (½ tablespoon): Used to fry the ingredients for the sauce.

For the filling:

• Shredded chicken (500g): A classic filling, providing protein and a mild flavor that pairs well with any sauce.
• Grated manchego cheese (200g): Melts easily, adding creaminess and a smooth but distinctive flavor to the filling.

Optional:

• Additional grated manchego cheese (100g): Adds extra creaminess when serving the enchiladas.
• Sour cream (½ cup): Provides freshness and contrast to the final dish.
• Sliced radishes (to taste): Add a crunchy and fresh touch when serving.
• Fresh cilantro (2 tablespoons chopped): Adds a fresh aroma and flavor at the end.

How to make enchiladas from scratch

Below, I explain step by step how to make enchiladas from scratch, starting with the tortillas and the sauce, all the way to the final assembly.

Step 1: Prepare the corn tortillas

• In a large bowl, mix 260g of nixtamalized corn flour, 250ml of hot water, and a pinch of salt. Knead until you get a soft and manageable dough.
• Divide the dough into small balls about the size of a walnut.
• Place each ball between two plastic sheets in a tortilla press or flatten them with a rolling pin.
• Cook each tortilla on a hot griddle for about 30 seconds on each side, until they are cooked but still flexible.
• If you can't make tortillas at home, you can opt to buy pre-made corn tortillas.

Step 2: Prepare the red sauce

• Toast 2 ancho chiles and 6 guajillo chiles on a griddle for a few seconds, being careful not to burn them.
• Place the chiles in a pot with 3 cups of water and boil them for 10 minutes until they are soft.
• Blend the chiles with 2 garlic cloves, ¼ white onion, and some of the cooking water. Add salt, pepper, oregano, and cumin to taste.
• Heat ½ tablespoon of vegetable oil in a pan and pour in the blended sauce. Cook over medium heat for 10 minutes.

Step 3: Fry the tortillas (optional)

• In a pan with hot oil, briefly fry each tortilla on both sides (about 10 seconds) to prevent them from breaking when rolled.

Step 4: Fill the tortillas

• Place approximately 50g of shredded chicken or 30g of grated manchego cheese in the center of each tortilla.
• You can add other ingredients like refried beans or roasted vegetables to vary the filling.

Step 5: Assemble the enchiladas

• Dip each tortilla in the hot sauce until it is well covered.
• Roll up the filled tortillas and place them on a plate or tray.
• Pour more sauce over the enchiladas and sprinkle grated cheese on top.

Step 6: Serve the enchiladas

• Serve the enchiladas with sour cream, chopped onion, sliced radishes, and fresh cilantro to taste.

Corn vs. Flour Tortillas: Which is better for enchiladas?

Here is a comparison table between corn tortillas and flour tortillas for enchiladas:

If you're looking for an authentic flavor and a firm texture that holds up well to the sauce, corn tortillas are the best option for your traditional enchiladas. However, if you prefer something softer and more flexible, especially for Tex-Mex or Swiss recipes, flour tortillas can also be a good choice.

Is it better to fry or not fry the tortillas before making enchiladas?

Frying the tortillas before making enchiladas is a key step that can make a big difference in the final result of the dish. By briefly frying them, the tortillas become more flexible and resistant, which prevents them from breaking when rolled or becoming too soggy with the sauce. Additionally, frying helps intensify the flavor of the tortilla, giving it a slightly crispy touch without losing its softness.

On the other hand, if you decide not to fry them, you run the risk of the tortillas absorbing too much sauce, which can cause the enchiladas to fall apart and end up with a mushy texture. Although frying adds an extra step, it only takes a few seconds per tortilla and ensures that your enchiladas hold their shape and have a better texture when served. 

How to prevent tortillas from breaking or getting too soggy

For your enchiladas to turn out perfect, it’s important that the tortillas maintain their shape and don’t fall apart. Below are some key tips to prevent them from breaking or becoming too soggy:

• Lightly fry the tortillas: Fry them for a few seconds in hot oil so they become more flexible and resistant to the sauce.
• Don’t soak them too much in the sauce: Quickly pass the tortillas through the sauce, avoiding them from absorbing too much liquid.
• Use fresh tortillas: Same-day tortillas are more flexible and less likely to break.
• Heat the tortillas before using them: If you’re not going to fry them, heat them on a griddle to make them more manageable.
• Don’t overfill with stuffing: Place a moderate amount of filling to avoid the tortillas breaking when rolled.

How to personalize your enchiladas according to taste

Enchiladas are a very versatile dish that you can adapt to different preferences and lifestyles. Here are some ideas to personalize them according to the tastes of those who enjoy them:

• Varied fillings: Swap the traditional chicken filling for beef, pork, beans, roasted vegetables, or even seafood.
• Vegetarian or vegan options: Use ingredients like lentils, tofu, mushrooms, or zucchini instead of meat.
• Sauces to taste: Try red sauce, green sauce, mole, or even a creamy white sauce to give it a different touch.
• Spice levels: Adjust the spice level by adding more or fewer chiles depending on each person’s tolerance for heat.
• Sides and toppings: Add ingredients like sour cream, grated cheese, avocado, fresh cilantro, or radishes for a personalized final touch.

Ideal sides for enchiladas

Enchiladas are a complete dish on their own, but pairing them with traditional sides can further elevate the experience. Here are some classic and delicious options to complement your enchiladas:

• Refried beans: A classic side that provides a creamy texture and comforting flavor.
• Whole beans (Frijoles de la olla): Perfect for those looking for a lighter and fresher option.
• Mexican red rice: Rice seasoned with tomato and spices is the ideal complement to absorb the enchilada sauces.
• Fideo soup: A light and tasty option, ideal to serve as an appetizer before the enchiladas.
• Lettuce, tomato, and cucumber salad: Adds freshness and a crunchy touch that contrasts with the richness of the enchiladas.
• Nopal salad: Refreshing and nutritious, it’s a traditional side that pairs very well with Mexican flavors.

Can enchiladas be frozen? Tips for freezing them correctly

Yes, enchiladas can be frozen, both before and after cooking, and they can stay in good condition for up to 3 months. Here are some tips for freezing them correctly:

• Cool completely: If the enchiladas are cooked, let them cool to room temperature before freezing. Freezing hot enchiladas can cause them to become soggy.
• Wrap well: Wrap the enchiladas individually or in a tray with plastic wrap or aluminum foil. Make sure they are tightly sealed to prevent freezer burn.
• Use freezer-safe containers: Place the wrapped enchiladas in an airtight container or freezer-safe bags. This helps maintain their freshness and prevents them from absorbing freezer odors.
• Label and date: Don’t forget to label the container with the freezing date to ensure you consume them within the recommended 3 months.
• Slow thawing: For best results, thaw the enchiladas in the refrigerator overnight before reheating.

Frequently Asked Questions (FAQs)

Q: How to prevent enchiladas from getting soggy

A: To prevent enchiladas from becoming too soggy, it’s recommended to lightly fry the tortillas before dipping them in the sauce. This creates a barrier that prevents them from absorbing too much sauce.

Q: Is it better to use corn or flour tortillas for enchiladas?

A: Corn tortillas are more traditional and hold up better to the sauce without falling apart, while flour tortillas are softer and more flexible but can get soggy faster.

Q: How long should enchiladas be baked?

A: If you decide to bake the enchiladas, it’s best to preheat the oven to 180°C (350°F) and bake them for about 15-20 minutes, just enough to heat them through and melt the cheese.

Q: Can enchiladas be frozen?

A: Yes, enchiladas can be frozen. It’s best to freeze them before baking or after they have completely cooled. Make sure to wrap them well to avoid freezer burn.