Not Frying Your Tortillas For Enchiladas Is Your Biggest Mistake

Enchiladas are one of the greatest foods in the world — at least in our humble opinion. Tortillas are rolled around a savory filling made from everything from chicken and beef to pork and shrimp, and lots of veggies. They seem easy enough to make, and even though you may have only enjoyed enchiladas at a restaurant you should give them a whirl at home. But there are some rules to follow that will elevate your enchiladas from ordinary to extraordinary. And there are some things that can go wrong, too.

The tortillas can break when you roll them up with the filling inside. They can almost dissolve in the sauce, turning your nicely rolled enchiladas into more of a mushy casserole. And the tortilla can seem remarkably bland.

But there is a way to fix these problems in one fell swoop: fry the tortillas before you fill them and roll them up. But, you ask, won't that make the tortillas too hard to roll? After all, frying is how you get tortilla chips! Don't worry — there's a trick to this method.

First, a bit about the tortilla to use. You may have noticed that most restaurants use corn tortillas, which is the traditional choice, according to Chapala Mexican Restaurant. They add more flavor and the corn tortilla is more likely to stand up to the rich sauce that covers the enchiladas without absorbing too much moisture. You can use flour tortillas if you like. After all, it's your kitchen.

Once you have made the filling and the sauce, and have grated the cheese, it's time to make the enchiladas. Fill a pan with about half an inch of vegetable oil, heat it over medium heat until a drop of water sizzles in it, then fry the tortillas for about eight to 10 seconds on each side (via Greatist). Don't step away from the pan though. You'll notice the color deepens a bit and the tortilla will get slightly crispy but will still be pliable enough to roll, per Cook123. Put the tortilla on a paper towel for a second, then fill it, roll it up, put it in the sauce in the casserole, and keep frying, filing, and rolling. 

Here's why this works: That little bit of frying hardens the tortilla slightly, so it won't absorb too much moisture and fall apart. The heat also brings out the flavor of the tortilla, caramelizing the sugars slightly, which really complements the savory filling. You can also warm lightly oiled tortillas in the oven, per America's Test Kitchen.

Now that you know the most important secret for the best enchiladas, what are you waiting for? Buy the groceries to make this delicious main dish and get started. It's best to have all of the components ready before you start frying and filing the tortillas. You can, if you'd like, dip the fried tortillas in some red or green sauce to add even more flavor after frying and before you fill them.

If the recipes don't tell you to fry the tortillas, just do it anyway and follow the rest of the recipe as it reads. Make some perfect queso fresco enchiladas served with cool sour cream or try classic chicken enchiladas suizas. Black bean enchiladas is another dish that is very simple to make. 

No matter which recipe you choose, you can be confident that your enchiladas will be the best on the block. Enjoy every bite.