How to soften corn tortillas for enchiladas

Steve Freides

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Apr 3, 2014, 12:19:10 PM4/3/14

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My wife, inspired by the chicken enchiladas verde we had a few days ago,
asked me to pick up some corn tortillas. We were lacking quite a few of
the ingredients so the dish she created wasn't the same as the one we
had from the restaurant, but they were chicken enchiladas, nonetheless.

The problem was in getting the corn tortillas to wrap around the filling
without cracking. I suggested that next time we might microwave them
after sprinkling them with a little water, or steam them on a rack over
a pot of boiling water. Am I headed in the right direction here, or is
there some sort of special corn tortilla one needs for enchiladas? I
bought the only soft corn tortillas they had a WF yesterday.

Thanks.

-S-

Paul M. Cook

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Apr 3, 2014, 12:58:24 PM4/3/14

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"Steve Freides" <st...@kbnj.com> wrote in message
news:bq5fvt...@mid.individual.net...

I dip them in water for a second them place on a gas burner for a few
seconds per side. You can also use the traditional method to dip in hot oil
for a few seconds but that does add more oil to the dish. You can also make
them stacked which is how you see them made in Mexico. That is my preferred
method. When I make them that way I like to cook the tortilla in hot oil
until just stiff then into the sauce then onto the stack.

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James Silverton

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Apr 3, 2014, 1:05:13 PM4/3/14

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I've usually had the oven on at 350F. Bending corn tortillas over the
bars in the oven shelf and then heating for 30 seconds does it.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

jmcquown

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Apr 3, 2014, 1:10:12 PM4/3/14

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On 4/3/2014 12:19 PM, Steve Freides wrote:

I think you are heading in the right direction. The corn tortillas need
to be kept moist or they will crack when you add filling and roll them
up. Microwaving them between sheets of damp paper towels, briefly,
should work. However you do it, don't want them to dry out or stick
together while you're assembling the dish.

IIRC the last time I made enchiladas I dredged the (moist) soft corn
tortillas in the enchilada sauce, one at a time. Then into the baking
dish they went, where I filled and rolled them. It was messy work, but
delicious results. Topped off with the remaining sauce and some freshly
crumbled Mexican cheese which melted very well. Probably Queso Fresco
or Oaxaca. Those cheeses melt really nicely. :)

Jill

Nancy2

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Apr 3, 2014, 1:48:20 PM4/3/14

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You can also dip them in warm or hot enchilada sauce before filling and putting in the dish. That is what
my recipe says.

N.

Paul M. Cook

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Apr 3, 2014, 1:52:16 PM4/3/14

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"Nancy2" <ellor...@gmail.com> wrote in message
news:0bff3fe5-3678-4aec...@googlegroups.com...

> You can also dip them in warm or hot enchilada sauce before filling and
> putting in the dish. That is what
> my recipe says.
>

Yes if the sauce is hot. Doesn't work well if it is cold.

Janet Wilder

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Apr 3, 2014, 2:09:50 PM4/3/14

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I put some of the sauce in a skillet and heat it till warm then dip each
side of the tortilla in the warm sauce. That softens the tortillas and
doesn't add anything else to the dish.

--

Janet Wilder
Posting from the Netbaby

Janet Wilder

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Apr 3, 2014, 2:11:08 PM4/3/14

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On 4/3/2014 12:10 PM, jmcquown wrote:

>
> IIRC the last time I made enchiladas I dredged the (moist) soft corn
> tortillas in the enchilada sauce, one at a time. Then into the baking
> dish they went, where I filled and rolled them. It was messy work, but
> delicious results. Topped off with the remaining sauce and some freshly
> crumbled Mexican cheese which melted very well. Probably Queso Fresco
> or Oaxaca. Those cheeses melt really nicely. :)
>
> Jill

That's what I do. Love Oaxaca cheese. Shredded Jack cheese also works.

Whirled Peas

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Apr 3, 2014, 3:47:01 PM4/3/14

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My preference is to briefly heat the corn tortillas in light oil, such
as Canola or safflower. Dipping in hot enchilada sauce softens them all
right, but leaves them mushy, to my taste. It doesn't take long to heat
them in oil, maybe 4 seconds per side. They will sizzle and start to
blister.

You don't need special tortillas. The soft corn tortillas are part wheat
flour, so you probably don't want to use them, except for soft tacos,
maybe, or wraps.

One other alternative is not to roll the enchiladas at all. Layered or
stacked enchiladas, especially popular in New Mexico, are entirely
legitimate. A layer of corn tortillas straight from the bag, a layer of
filling, another layer of tortillas and filling and a third layer of
both, all topped with shredded cheese and enchilada sauce, then baked.
Easy peasy.

Brooklyn1

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Apr 3, 2014, 4:19:37 PM4/3/14

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Steve Freides wrote:
>
> My wife, inspired by the chicken enchiladas verde we had a few days ago,
> asked me to pick up some corn tortillas. We were lacking quite a few of
> the ingredients so the dish she created wasn't the same as the one we
> had from the restaurant, but they were chicken enchiladas, nonetheless.
>
> The problem was in getting the corn tortillas to wrap around the filling
> without cracking. I suggested that next time we might microwave them
> after sprinkling them with a little water, or steam them on a rack over
> a pot of boiling water. Am I headed in the right direction here, or is

> bought the only soft corn tortillas they had a WF yesterday.

I wrap about a dozen in a damp tea towel and nuke on medium for about
5 minutes... then let rest for a few minutes before removing from
oven... I can't give an exact time as every microwave is different.
Don't over heat or they'll stick together.

notbob

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Apr 3, 2014, 4:38:30 PM4/3/14

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On 2014-04-03, Steve Freides <st...@kbnj.com> wrote:

> Am I headed in the right direction.....

Basically, yes.

My late mother-in-law learned to cook Mexican food from a Hell's Angel
who was born and raised in Sonora Mexico. He would make his by
putting ground dried red chile (CA, NM, or ancho) powder in water
until it reconsituted into a thick sauce, then dip the corn tortillas
in that water/chile sauce jes before filling and wrapping. Messy, but
the best enchiladas ever. ;)

nb

Julie Bove

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Apr 3, 2014, 5:06:31 PM4/3/14

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"Steve Freides" <st...@kbnj.com> wrote in message
news:bq5fvt...@mid.individual.net...

The traditional way is to dip them in the sauce. I just microwave briefly.
I don't even dampen them.

Steve Freides

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Apr 3, 2014, 7:03:45 PM4/3/14

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A wealth of good information from all who replied - thank you very much.

-S-

sf

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Apr 4, 2014, 12:50:49 AM4/4/14

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On Thu, 3 Apr 2014 12:19:10 -0400, "Steve Freides" <st...@kbnj.com>
wrote:

"They" say to use oil, but I just do it the regular way in a dry pan.
Store them in a tortilla "warmer" until you're ready to roll and put
the lid back on quickly after you remove one to rolls, so they don't
cool off.

--

Good Food.
Good Friends.
Good Memories.

sf

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Apr 4, 2014, 12:52:33 AM4/4/14

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On Thu, 3 Apr 2014 09:58:24 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

> You can also make
> them stacked which is how you see them made in Mexico. That is my preferred
> method.

Ditto that. Stacked in popular in New Mexico - but if I felt
compelled to dip them in anything, I'd dip them in enchilada sauce.

bigwheel

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Apr 5, 2014, 5:43:47 PM4/5/14

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'Steve Freides[_2_ Wrote:
> ;1921149']My wife, inspired by the chicken enchiladas verde we had a few

That should work. We just heat them up for a few seconds on each side in
a dry skillet. Dont take much..just breaking the chill and warming them
slightly.