Soggy enchiladas are a common problem when making chicken enchiladas. The tortilla gets soaked through by the sauce, making it soft and mushy instead of crispy. However, with a few simple tweaks to your recipe and method, you can keep your chicken enchiladas nice and firm.
Use Corn Tortillas Instead of Flour
Flour tortillas tend to get soggy more easily than corn tortillas when baked in sauce. The corn variety has a more rigid structure that is better at maintaining its shape and texture. Switching to corn tortillas is one of the easiest ways to prevent sogginess.
Look for yellow corn tortillas rather than white or blue, as the yellow ones have a heartier corn flavor that pairs well with chicken enchiladas. You can find them in the international foods section of most grocery stores.
Pre-Bake the Tortillas
Baking the tortillas before filling and rolling them helps remove excess moisture and makes them more sturdy. To pre-bake, simply place them on a baking sheet and bake at 350°F for 5-10 minutes until lightly browned and crispy.
Let the baked tortillas cool slightly before filling so they don’t become soft again. Pre-baked tortillas will hold up much better when baked again with the enchilada sauce.
Use Thicker Sauce
A thin, watery sauce will make your enchiladas soggy as it saturates the tortillas. Make sure your enchilada sauce has a thick, gravy-like consistency. If the sauce seems too thin, there are a few ways to thicken it up:
- Simmer the sauce uncovered to reduce excess liquid.
- Mix in a teaspoon of cornstarch dissolved in 1-2 tbsp water.
- Blend in a small amount of masa harina (corn flour).
Adding a thickener helps coat the tortillas without excess moisture that leads to sogginess.
Roll Tightly
Make sure you roll up the enchiladas nice and snug. Any gaps in the rolled tortilla can allow sauce to seep in and make that area mushy. Fill with just enough chicken and other ingredients so you can fully wrap the tortilla around the filling.
Use Less Sauce
It may seem counterintuitive, but less sauce is actually better when it comes to non-soggy enchiladas. Ladle just enough sauce on the bottom of the baking dish to lightly cover. Too much sauce will overwhelm the tortillas.
You can always serve extra sauce on the side or on top of the plated enchiladas for adding more flavor.
Blot Excess Sauce
After rolling the filled tortillas and placing them seam-side down in the baking dish, blot away any excess sauce pooling around them with a paper towel. This prevents the tortillas from sitting in and absorbing extra sauce before baking.
Add Fillings Strategically
Wet fillings like salsa, beans, or green chilies will make your enchiladas more prone to sogginess. Limit these to just a spoonful in the center of the tortilla, rather than covering the whole surface.
On the other hand, dry fillings like shredded chicken, cheese, rice, or veggies will help absorb moisture. Make sure to distribute them evenly throughout the tortillas.
Bake Uncovered
Baking your enchiladas uncovered helps excess moisture evaporate rather than condensing on the tortillas and making them soggy. Remove any foil or lid about halfway through the baking time to uncover the enchiladas.
Let Them Rest
Once baked, let the enchiladas sit for 5-10 minutes before serving. This gives time for any residual moisture to distribute throughout the tortillas instead of pooling in one area and creating a soggy spot.
Add Fresh Toppings
Serve your chicken enchiladas with lots of fresh toppings like lettuce, diced tomatoes, sliced avocado, chopped onion, cilantro, lime wedges, and cheese. The extra textures and flavors will help mask any sogginess issues.
Sour cream is also a great topping that helps cut through any excessive sauce on soggy enchiladas.
Conclusion
It takes a little trial and error to get the method just right, but with these tips you can look forward to chicken enchiladas with crispy, intact tortillas. The key is controlling the moisture through the sauce, fillings, and baking technique. With a few adjustments, you’ll be serving restaurant-quality enchiladas at home.
Some other helpful tricks include:
- Brush tortillas with oil before baking for an extra crispy shell.
- Add crushed tortilla chips between layers for more crunch.
- Chill the assembled enchiladas before baking so the tortillas don’t soak up as much sauce.
- Sprinkle a little cornstarch on the tortillas before rolling to repel moisture.
Now that you know how to keep your chicken enchiladas crispy, it’s time to enjoy this flavorful Tex-Mex favorite. Adjust the spices to your taste and add different fillings like shrimp, beef, or cheese for endless tasty variations. Serve with rice, beans, guacamole, and plenty of tortilla chips for a delicious and hearty meal everyone will love!
Frequently Asked Questions
Should I dip the tortillas in the sauce before filling and rolling?
It’s best not to dip the tortillas in sauce before filling and rolling them, as this will make them soggy right from the start. Instead, just lightly ladle a thin layer of sauce on the bottom of the baking dish before adding the rolled and filled tortillas.
Is there a better type of cheese to use?
Aged, hard cheeses work best for avoiding soggy enchiladas. Good options include cheddar, Monterey Jack, cotija, and Parmesan. Soft cheeses like queso fresco tend to add more moisture.
Should I add extra sauce after baking?
Only add extra sauce after baking if your enchiladas seem dry rather than soggy. Gently ladle a bit more sauce on top of the finished enchiladas just before serving. Be careful not to overdo it or the tortillas may become soggy.
What’s the best way to reheat leftover enchiladas?
To reheat enchiladas and maintain a crispy tortilla, use the oven instead of the microwave. Place them on a baking sheet and cover loosely with foil. Bake at 350°F for 10-15 minutes until warmed through. The oven will crispen them back up.
Can I make the enchiladas ahead of time?
It’s best to bake the enchiladas shortly before serving. However, you can prep all the components in advance – make the sauce, cook the chicken filling, pre-bake the tortillas. Just wait to assemble and bake the finished enchiladas until ready to eat.
Recipe
Ingredients
- 12 corn tortillas
- 3 cups shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar, Monterey jack, etc.)
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
- Place tortillas on a baking sheet and bake for 5-10 minutes until lightly browned and crispy. Allow to cool.
- In a bowl, mix together shredded chicken and 1/2 cup enchilada sauce until well-coated.
- Evenly distribute chicken mixture among the tortillas. Roll up tightly and place seam-side down in baking dish.
- Pour remaining 1 1/2 cups enchilada sauce over the top to lightly cover tortillas.
- Sprinkle shredded cheese evenly over the enchiladas.
- Bake for 20 minutes until hot and bubbly.
- Remove from oven and let rest 5 minutes before serving.
- Garnish with chopped cilantro. Enjoy!
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 500 |
| Carbohydrates | 36g |
| Protein | 35g |
| Fat | 24g |
| Saturated Fat | 10g |
| Sodium | 1200mg |
Make sure to use low sodium enchilada sauce and sodium-free seasonings on the chicken to keep the sodium content lower if you have dietary restrictions. Increase veggies and reduce cheese to cut back on fat and calories.