Recipe—Creamy Chicken Enchilada Roll Ups (2024)

FAQs

Should tortillas be fried before making enchiladas? ›

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.

What is white enchilada sauce made of? It's a classic sour cream-based enchilada sauce that starts with a quick roux made with equal parts of butter and flour. Then you stir in some chicken broth, chiles, and sour cream. Then, comes the cheese!

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.

First, it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid completely disintegrating. Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown. Finally, it adds richness from the oil.

Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

Salsa Verde is a fantastic replacement for green enchilada sauce. Most salsa Verde is a little simpler than green enchilada sauce, often just a mix of tomatillos and jalapenos without other spices. Enchilada sauce is often a bit more complicated, including onions, garlic, spices, and other additions.

Queso fresco: This spongy white cheese is grainy and mildly acidic. It's usually made with a combination of cow's milk and goat's milk. It is often crumbled over salads, refried beans, tacos, enchiladas and soups. It can also be sliced and eaten with fruit.

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Should you toast tortillas before making enchiladas? ›

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

MICROWAVE 45 SECONDS

Then transfer the plate to the microwave and microwave on medium-high heat/power for about 45 seconds. This quick and simple move creates steam around your tortillas, making them perfectly bendy and easy to roll! Ready to give this method a try? Give our Green Enchiladas a go!

Oh, and I should note that I always use the Tortilla Land flour tortillas to make them. They are so soft and really make the enchiladas I think. I always buy mine at Costco but they also sell them at these stores. They are uncooked and you cook them yourself at home.

Warming the tortillas is usually our last step when we're having fajitas for dinner or making a batch of enchiladas. With a little heat, they get soft and pliable – perfect for wrapping around the filling.

Rather than frying the tortillas, I spray one side lightly with vegetable or canola oil cooking spray and then heat them briefly in a hot skillet on both sides. The result is perfect tortillas for enchiladas that aren't messy or greasy. I stuffed my enchiladas with cooked leftover chicken that I had on hand.