Soggy enchilada bottoms.....

K

karennoca

Well-known member
We love enchiladas and I have many recipes for them, but I have a problem. I cook them in the oven, covered for about 45 minutes, then take the cover off, and cook until the flour tortilla shells puff up, and the cheese is bubbly. The bottoms are always soggy and slimy. I make my enchiladas in the morning, cover and put into the refer. I then bring them to room temp. before putting into the oven. Any suggestions for getting a less soggy bottom?

 
The flour tortillas start to disintegrate, maybe assemble and bake immediately, then re-heat

for serving.

Sorry, I meant to say - as soon as the flour tortillas get wet, they will begin to disintegrate, and become slimy.

 
When I make enchiladas ahead (flour or corn), I store them in frig or freezer without sauce.

When I go to bake the enchiladas, I put some sauce on the bottom of casserole, add enchiladas, top with more sauce and cheese. Cover for only half of cooking time, uncover and bake until heated through. I try not to bake for a long time since everything is already cooked.

 
You must log in or register to reply here.
Back
Top