My veggie black bean enchiladas | Jamie Oliver recipes (2024)

FAQs

How do you make enchiladas crispy and not 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.

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.

Traditional enchiladas are made with less sauce but, because the tortillas are coated in sauce, it's more evenly distributed throughout the dish. And, with less sauce, it's less likely your tortillas will sog out and disintegrate.

Bake uncovered 15 to 20 minutes or until hot.

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

Before you roll your enchiladas to bake in a baking dish, gently fry your tortillas in a little vegetable oil. Not too long though because you need to roll them. The oil will keep the corn tortillas from getting soggy.

Leave the edges of the tortillas bare.

That way, they'll crisp up in the oven, offering a great crunchy contrast to the gooey enchilada middles.

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.

Yes, you can make crispy tortillas on the stove without frying by baking them in the oven. Simply preheat the oven to a low temperature, arrange the tortillas on a wire rack over a baking sheet, brush with oil, sprinkle with salt if desired, and bake until crispy and slightly golden, flipping halfway through.