Cheese enchiladas
#46
Original Poster
Join Date: Aug 2005
Posts: 3,438
Still searching for that perfect home made enchilada and thought of this thread.
For the past several years I've been using this recipe for the sauce, so I think I have that down to my satisfaction.
http://www.cookingclassy.com/red-enc...-from-scratch/
Tried my hand at making corn tortillas from scratch and that didn't work so back to store bought. Currently using corn tortillas from The Cool Chile company in London.
Only problem is I just cannot replicate the exact texture I want. The tortilla is always somewhere between too soggy/disintegrating, or too dry. I want those tortillas intact, but soft! Now I'm thinking that maybe I'm not cooking them for the proper time, recommendations for which are all over the map. I've seen anywhere from low temp for 25 to 30 minutes, to high temp for 5 minutes, and anywhere in between. Does it really matter?? Still talking about just cheese and onion
For the past several years I've been using this recipe for the sauce, so I think I have that down to my satisfaction.
http://www.cookingclassy.com/red-enc...-from-scratch/
Tried my hand at making corn tortillas from scratch and that didn't work so back to store bought. Currently using corn tortillas from The Cool Chile company in London.
Only problem is I just cannot replicate the exact texture I want. The tortilla is always somewhere between too soggy/disintegrating, or too dry. I want those tortillas intact, but soft! Now I'm thinking that maybe I'm not cooking them for the proper time, recommendations for which are all over the map. I've seen anywhere from low temp for 25 to 30 minutes, to high temp for 5 minutes, and anywhere in between. Does it really matter?? Still talking about just cheese and onion
#47
Join Date: Oct 2010
Posts: 1,922
Still searching for that perfect home made enchilada and thought of this thread.
For the past several years I've been using this recipe for the sauce, so I think I have that down to my satisfaction.
http://www.cookingclassy.com/red-enc...-from-scratch/
Tried my hand at making corn tortillas from scratch and that didn't work so back to store bought. Currently using corn tortillas from The Cool Chile company in London.
Only problem is I just cannot replicate the exact texture I want. The tortilla is always somewhere between too soggy/disintegrating, or too dry. I want those tortillas intact, but soft!
For the past several years I've been using this recipe for the sauce, so I think I have that down to my satisfaction.
http://www.cookingclassy.com/red-enc...-from-scratch/
Tried my hand at making corn tortillas from scratch and that didn't work so back to store bought. Currently using corn tortillas from The Cool Chile company in London.
Only problem is I just cannot replicate the exact texture I want. The tortilla is always somewhere between too soggy/disintegrating, or too dry. I want those tortillas intact, but soft!
Now I'm thinking that maybe I'm not cooking them for the proper time, recommendations for which are all over the map. I've seen anywhere from low temp for 25 to 30 minutes, to high temp for 5 minutes, and anywhere in between. Does it really matter?? Still talking about just cheese and onion
#48
Original Poster
Join Date: Aug 2005
Posts: 3,438
The way I do this is to brush the individual tortillas lightly with vegetable oil, stack them in a tortilla warmer, and microwave them for one minute. Then, dredge them quickly one-by-one in the enchilada sauce. Not sure this will yield the exact texture that you are looking for, but it works for me.
I usually finish them off by drizzling the sauce on top and topping with a light sprinkling of cheese, then into a 350F oven for 15 - 20 minutes.
I usually finish them off by drizzling the sauce on top and topping with a light sprinkling of cheese, then into a 350F oven for 15 - 20 minutes.
Update - Pa Kettle: This turned out well. Thanks! The tortillas held their structure about as well as I could have hoped for. My only mistake was putting too much of the sauce on them before cooking. When they came out the sauce had cooked along with the enchiladas. Would have been much better to heat the sauce separately and drench the enchiladas after they came out.
Last edited by VivoPerLei; Nov 2, 2016 at 3:35 am