Slow Cooker Beef Enchilada Stack Recipe (2024)

FAQs

What is the secret to non soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Treat Your Tortillas Right

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll.

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

Oh, and I should note that I always use the Tortilla Land flour tortillas to make them. They are so soft and really make the enchiladas I think. I always buy mine at Costco but they also sell them at these stores. They are uncooked and you cook them yourself at home.

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

What can I add to canned enchilada sauce to make it taste better? ›

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.

Frying your tortillas in a hot skillet is another great way to soften your tortillas. Add enough oil, like avocado oil or olive oil, to cover the bottom of your skillet. Add tortillas when the oil starts to bubble and cook each side of the tortilla for 10-20 seconds. Use a paper towel to remove excess oil.

Lightly fry your yellow corn tortillas in some oil until they are flexible enough to roll up. This gives them a sort of “raincoat” that helps them make it through the baking process. It is important to spoon sauce over the ends of any tortillas that poke up through the surface.