Restaurants use a variety of methods to keep enchiladas from getting soggy while holding them hot before serving. Here are some of the main techniques they employ:
Use Corn Tortillas
Corn tortillas are less likely to get soggy than flour tortillas when holding enchiladas hot. The corn tortilla has a firmer structure that resists moisture better. Flour tortillas absorb sauce and steam more readily, resulting in a soggy texture.
Pre-Fry the Tortillas
Many restaurants pre-fry corn tortillas in oil briefly before filling and rolling the enchiladas. This firms up the tortilla and creates a bit of a protective layer that prevents excessive moisture absorption.
Limit Sauces
Using sauces sparingly, especially wet sauces like chili gravy, prevents the tortilla from getting soggy. Sauces can be served on the side for adding at the table instead.
Blot Sauces
If sauced enchiladas are necessary, blotting excess sauce off with paper towels after filling and rolling can remove excess moisture that would soak in. Just enough sauce for flavor should be retained.
Fillings
Wet fillings like chilies, ground beef, beans, etc. should be well drained to remove excess moisture before filling the tortillas.
Fold Over Ends
Folding over the ends of the tortilla while rolling traps in steam and moisture to make enchiladas soggy. Leave the ends open while rolling to allow for ventilation.
Pan/Tray Material
Holding enchiladas in stainless steel hotel pans or aluminium trays allows moisture to dissipate rather than pooling and sogging the tortillas. Avoid plastic pans.
Vent Pans
Panning up enchiladas with space between them in a hotel pan allows air flow and prevents sogginess. Overcrowding causes steam buildup.
Heat Lamps
Keeping enchiladas under heat lamps or warmers allows moisture to evaporate gently so they don’t get soggy.
Quick Cooling
Spending less time in the temperature danger zone minimizes sogginess. Quickly cooling filled rolls in the fridge before a hot rethermalize later reduces risk.
Oven Holding
Holding enchiladas in a low oven (e.g. 175°F) on a sheet pan or dish allows moisture to evaporate instead of pooling and sogging.
Frying
Some restaurants briefly pan-fry or deep-fry enchiladas after filling/rolling to create a crispy tortilla layer resistant to moisture.
Conclusion
Using corn tortillas, limiting excess sauce, allowing ventilation, holding in ovens or under lamps, and other techniques allow restaurants to serve hot enchiladas that remain crispy and intact. Proper preparation is key to preventing sogginess.