Description
This comprehensive guide explores whether flour tortillas should be fried before making enchiladas. Learn expert techniques, pros and cons of frying, traditional vs. modern approaches, prep tips, rolling methods, and answers to frequently asked questions to elevate your enchilada game.
Ingredients
Scale
- 1 pack flour tortillas (soft, 8–10 inch size)
- 2 tablespoons cooking oil (for frying, optional)
- 1 cup enchilada sauce (homemade or store-bought)
- 1 ½ cups shredded cheese (cheddar, Mexican blend, or jack)
- 1 cup cooked and seasoned meat or vegetables
- Optional toppings: sour cream, avocado, chopped cilantro
Instructions
- Warm the tortillas to make them pliable—use a skillet, microwave, or oven.
- If frying, lightly fry each tortilla in a small amount of oil for 10–15 seconds per side, then drain on paper towels.
- Place your filling in the center of each tortilla.
- Roll the tortillas tightly and place them seam-side down in a baking dish.
- Pour enchilada sauce evenly over the rolled tortillas.
- Top with shredded cheese and bake at 375°F (190°C) for 15–20 minutes.
- Garnish with your favorite toppings and serve hot.
Notes
- If you skip frying, make sure to warm the tortillas first to prevent cracking.
- Lightly baked or steamed tortillas can be good alternatives for a lower-fat option.
- Frying adds structure and prevents sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Frying (optional)
- Cuisine: Mexican / Tex-Mex
Nutrition
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg
Keywords: should flour tortillas be fried before making enchiladas, flour tortilla prep, enchilada tips, tortilla frying, enchilada method