Do you love Mexican food? So do we! Our favorite Central American dish has to be a dish of steaming hot enchiladas, fresh out of the oven. Crisp tortillas filled with delicious marinated chicken smothered in sauce and finished with cheese – what a tasty treat.
Enchiladas taste great from fast food outlets like Taco Bell and Chick-fil-A – but they’re even better when you prepare them at home. A Homemade batch of enchiladas won’t last long at the dinner table, watch as your family dives into the dish to devour these delicious Mexican marvels.
Our chefs put together a list of 15 tips for making enchiladas at home. Now you no longer need to rely on the fast-food joints for your fix of Mexican cuisine. There’s a method to the madness, and our team discovered the secrets you need to know to make a perfect batch of enchiladas, read on and give these tips a try for yourself!
1. Use Corn and Flour Combination Tortillas
If there’s one signature ingredient in a batch of enchiladas that makes the meal – it’s the tortillas. You can’t replicate or replace these soft wraps with anything else- taco shells and pita pockets won’t taste the same. The tortillas provide texture and enhance the flavors – they provide structure in the dish and bring together all of the components of the recipe to form a magical taste experience.
Most enchiladas recipes come with directions to use either flour or corn tortillas. However, if you look hard enough, you can find brands that offer the best of both worlds – corn and flour. A blended corn and flour tortilla have a different texture when compared to traditional tortillas, and we find that they crisp better in the oven than plain flour or corn tortillas.
Tortillas typically come in packs of eight, ten, or twelve. So, what do you do with the leftover wraps? We like to draw the air out of the packaging and reseal it. Using this strategy allows us to keep the leftover tortillas in the freezer for use in the next batch.