To fix soggy enchiladas, remove each enchilada from the tray and place them into a hot pan with a ½ cup (120 ml) of oil. Fry the enchiladas on every side before removing them and putting them back into the baking tray. Cover the enchiladas with sauce and cheese and reheat until the cheese melts.
See below for more information on implementing these tips for fixing your soggy enchiladas. I’ll also give you some advice on how to prevent them!
1. Remove Enchiladas From the Tray
Upon discovering that your enchiladas are not crispy and golden but are instead a soggy mess, you’ll need to remove them from the baking tray. Be careful when taking out your enchiladas, as they can easily break apart when saturated.
Remove the enchiladas one at a time, not all in one go, as they will stick together and tear when you try to remove the sogginess. Place the enchiladas onto a clean tray or plate, leaving space between individual enchiladas.
You should also save the sauce that’s in the tray; you can put this into a container for later or leave it in the roasting tray. I’ll get to why this is important later in the process.
2. Heat ½ Cup (120 ml) of Cooking Oil in a Frying Pan
The next thing you need to do is have a half cup (120 ml) of cooking oil hot in a frying pan. You are free to use any kind of cooking oil that you choose; however, if I were to choose one, I would probably go with vegetable oil because it can be used for frying and doesn’t significantly alter the flavor of the food.
However, many people enjoy using olive oil as it adds a distinctive flavor and is great for frying also. However, I prefer my enchiladas just the way they are and don’t want to mess with the flavor balance too much.
Warm the oil for cooking until it produces a bubbling sound when an enchilada is dropped into it after it has been heated. If you do not heat the oil to the appropriate temperature, it will seep through the enchilada, making it even more difficult to chew.
3. Place the Enchiladas, One at a Time, Into the Oil
As soon as the oil reaches a temperature suitable for frying, add the enchiladas to the pan one by one. You could cook two enchiladas at the same time in a pan if you have a particularly large frying pan or if the enchiladas are on the smaller side.
It is important not to crowd the enchiladas in the pan while they are cooking in the hot oil because this will cause them to stick together and become unappetizing. When you turn the enchiladas or remove them from the pan, this may cause them to tear. Also, they may fall apart.
4. Fry All Sides of Every Enchilada Until Golden Brown
Fry your enchiladas one at a time, until the tortilla on each one begins to become golden. When this occurs, the oil hardens the exterior of the enchilada and creates a barrier between the tortilla and the sauce. This prevents the sauce from penetrating the tortilla. This barrier is what gives your enchiladas their crisp texture, saving them from becoming soggy.
Fry the enchiladas until they are uniformly golden brown. After you have finished with this process, you’ll need to repeat it for each individual enchilada before removing them from the frying pan.
5. Place the Enchiladas Back Into the Dish
Now that your enchiladas are brown and crisped up, it’s time to place them back into the roasted tray that you cooked them in. Arrange the enchiladas, so they’re evenly spaced, and then coat them with the sauce you put aside earlier.
Alternatively, you can place the enchiladas directly onto plates for serving at this stage. However, you will need to reheat the sauce you saved earlier before pouring it on top and serving. (You’ll get better results by putting them back into the tray and reheating them again.)
6. Cover the Enchiladas With Sauce and Cheese
After placing your enchiladas back into the tray, you’ll need to cover them with the sauce you cooked before. However, you can make more sauce if there isn’t enough to cover the enchiladas. Just try not to add too much sauce, or your enchiladas could become soggy again.
You can also add cheese to the enchiladas for some extra flavor. You’ve two options when doing this; entirely covering the top of the enchiladas with a layer of cheese or mixing some cheese with the sauce and pouring it over the dish.
7. Reheat Until the Sauce Boils and the Cheese Melts
Once you’ve covered the dish in sauce and cheese, you’ll need to heat them up again. Place the baking tray back into the oven and cover it with foil. Leave it in the oven for another 10 to 20 minutes or until the cheese melts, and the sauce boils.
For some added crispiness, remove the foil after 10 minutes of cooking. Then place the enchiladas back into the oven for a further 10 minutes. Just make sure that you are paying attention to them, as the tortillas can burn when not covered with foil while baking.
Your enchiladas are now ready to serve without any soggy tortillas that fall apart when you lift them from the tray. I like to enjoy my enchiladas with a small side salad, or even some fries, however, enchiladas are a meal on their own, and you don’t need to worry about side dishes for this meal.
While this method certainly works for rescuing your soggy enchiladas, the easiest way to avoid soggy enchiladas is by adding a step into the cooking process and preventing them. See below for more.
Now, let’s cover some common queries, questions, and concerns home cooks have when making enchiladas, including how to prevent soggy enchiladas and make them crispy from the start. See below for solutions and answers.
How To Make Crispy Enchiladas
To prevent your tortillas from becoming soggy and make crispy enchiladas, you need to cook them in oil before wrapping them in a tortilla. Cooking the tortilla in oil creates a barrier between the soft tortilla and the wet filling of your enchiladas.
You can use whatever cooking oil you like for cooking your tortillas; just make sure to heat it up enough to brown the tortilla before wrapping it. Just be careful not to cook the tortillas for too long because if they become too crispy, you won’t be able to shape them into enchiladas.
Cook the tortillas for about 10 seconds on each side or until they start to turn brown before quickly taking them out and filling them with your enchilada mix. Place the wrapped enchilada into a baking tray and cover with sauce and cheese as usual. Then when your enchiladas are cooked, the tortilla won’t be soggy.
Another trick for preventing soggy enchiladas is to preheat your tray in the oven before cooking. This prevents the tortillas from sticking to the tray. When this happens, more moisture can get into the tortilla, causing it to become soggy.
You can also bake your enchiladas before you add the sauce. This allows the tortillas to cook and become crispy before they are coated in the sauce and cheese. When the tortillas are baked, they dry out and won’t absorb as much moisture from the sauce, and won’t become soggy as a result.
Lastly, avoid using too much sauce when you’re making enchiladas. If you put some sauce on the inside and outside of the enchiladas, this should add enough flavor. Don’t add so much sauce that it submerges the enchiladas, as this causes them to become soggy.
If, on the other hand, you prefer a saucier version, frying the tortillas in oil first should allow you to maintain their crispness even after covering them in the sauce. Just make sure that you don’t cook them for too long before wrapping your enchiladas otherwise, they’ll break apart.
Why Are My Enchiladas Soggy?
Your enchiladas are soggy because the tortillas have absorbed too much of the sauce’s liquid. Soggy enchiladas tend to fall apart, and many people dislike the taste. To stop your enchiladas from becoming soggy, fry the tortillas in oil before wrapping them in your mix and placing them on the tray.
How Do You Fix Soggy Flour Enchiladas?
To fix soggy flour enchiladas, remove the enchiladas from the baking tray. Fry each enchilada in hot oil on a frying pan until all sides are golden brown in color. Place the enchiladas back into a baking tray, cover with sauce, and bake for 10 minutes in an oven without foil.
Should You Fry Flour Tortillas for Enchiladas?
You should fry flour tortillas for enchiladas if you like your enchiladas crispy. Be careful when frying the tortillas as if you overcook them, they will be difficult to shape into enchiladas. If you want your enchiladas to be soggy, don’t fry the flour tortillas in oil before making the enchiladas.
Why Do My Corn Tortillas Fall Apart When I Make Enchiladas?
Your corn tortillas fall apart when you make enchiladas because they have become soggy. This happens when the tortillas absorb too much water from the enchilada sauce. To prevent this from happening, fry the corn tortillas for 10 seconds per side in hot oil before rolling the enchiladas.
Can I Use Uncooked Tortillas for Enchiladas?
You can use uncooked tortillas for enchiladas if you like your enchiladas soggy. Cooking the tortillas prevents them from absorbing the moisture in the sauce. However, many people like soggy enchiladas; as a result, cooking the tortillas first is a matter of preference and not a necessity.
Should I Cover Enchiladas When Baking?
You should cover your enchiladas when baking, as leaving them uncovered can cause the dish to burn before it’s thoroughly cooked. Covering the enchiladas with foil allows them to heat entirely without their tops burning. You can, however, uncover the enchiladas for the last few minutes of baking.
Just remember: Uncovering enchiladas for the last few minutes of baking is a way of crisping up the tortillas in the dish. However, if you crisp them up too much, they’ll darken and turn black. This spoils all of your hard work and ruins your delicious enchiladas.
Are Enchiladas Good Reheated?
Enchiladas are good reheated, especially if you cover them and reheat them in an oven, as opposed to heating them in a microwave. This means that you can cook enchiladas in advance and then reheat the dish when dinner time comes around.
How Do You Reheat Soggy Enchiladas?
To reheat soggy enchiladas, you can place them on a baking tray and cover with foil. Place the tray in a preheated oven at 350 °F (180 °C) for 10 minutes. Remove the foil after 10 minutes, then put them back into the oven for another five to ten minutes. Then serve and enjoy.
Alternatively, you can use a microwave to reheat soggy enchiladas by following these steps:
- Place the enchiladas into a microwave-safe dish.
- Cut small holes in the enchiladas to release pressure. If you don’t, they could explode.
- Cover the enchiladas and heat on full power for 2 minutes.
- If the enchiladas are not warm after 2 minutes, continue to heat them at 30-second intervals until warm.
Enchiladas come in a variety of forms and can be made using different sauces, fillings, cheeses, and levels of crispiness. Some people love crispy enchiladas; however, it’s difficult to pull this off without knowing a few tricks. Cooking the tortillas in oil before wrapping and baking the tortillas is one way of making your enchiladas crispy.
You can also rescue your soggy enchiladas by removing them from your oven dish after baking, and frying them in a pan until golden. Then all you’ve got to do is cover them in sauce and serve.
For more, don’t miss How to Thicken Enchilada Sauce | The Best Way.
Anne James has a wealth of expertise in a wide array of interests, including quilting, cooking, gardening, camping, and making jelly.
She has a professional canning business and has been featured in the local newspaper, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.
With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass.
Lovingly known as “Jelly Grandma” by her grandkids, Anne hopes your visit here has been a sweet one.