How do you wrap enchiladas without the corn tortilla shell cracking when i try to roll it?

Question

Also does anyone have a great chicken or beef enchilada recipe?

Answer 1

Warm cooking oil and dip the tortillas in the oil first. Don't let it soak in but if the oil is warm it will soften them enough to roll with breaking them.

Answer 2

Heat some oil in a pan, roughly the size of the tortillas, and before putting the filling, pass each tortilla thru the oil. This will make them more flexible and you will be able to roll them up no trouble.

Answer 3

I use flour tortillas when making my enchilads.

Brown your beef or cook your cut boneless chicken sliced in angles until done
Drain and set aside if cooking with chicken set the chicken aside.
Add your enchilada seasoning following directions
Wrap meat in the flour tortilla with sauce placing the tortillas in a greased pan open side down.
Sprinkle cheese on top
Bake in oven at 350 for about 15-20mns until cheese is completely melted

Answer 4

You warm them in a frying pan - I usually spray the pan with Pam and then toss in one tortilla at a time. After they are warm they are really easy to roll up with no cracking. Good luck!

Answer 5

what i do is get a small pan and warm the shells up one at a time this makes them a little soft and easier to roll

Answer 6

Ghostmom's right. Use flour tortillas.

Answer 7

You use floppy corn tortillas, not the shells. I would not use flour tortillas for enchiladas.

Warm the tortillas to make them softer.

Traditionally, you heat up a skilletful of oil and another skilletful of enchilada sauce. Using tongs, you dip the tortilla quickly in the oil, then in the sauce.

Skip the oil, though. Instead heat up a skilletful of fat-free chicken broth. Using tongs, dip the tortilla quickly in the broth, then in the warmed-up enchilada sauce. Don't leave it in the broth to get all soaked, just dip it quick.

Then put the tortilla in a baking dish, put a couple of tablespoons of filling on it (Shredded cooked chicken is what I use). Roll it up into a cigar shape. Repeat the process with more tortillas till the baking dish is full.

Pour more sauce over, top with shredded cheese, and bake.

What do I do for enchilada sauce? Here's a good green sauce:

* couple of small cans of Herdez salsa verde
* fistful of fresh cilantro
* clove or two of minced garlic
* couple of chopped serrano chiles

Whiz this in the Cuisinart and use for enchilada sauce.

Answer 8

you buy and use SOFT corn tortillas not the hard baked ones...

Answer 9

microwave the shell for 30 seconds first then wrap it

Answer 10

Start with soft corn tortillas. Heat up about 2Tbsp of oil (preferably olive oil) to a medium temp. Once oil is warm, warm the tortilla in the oil on both sides (usually only 10ish seconds per side). Do this with all of the tortillas, one at a time until the desired amount of tortillas has been used up.

Once tortillas have been prepared, take them individually and spread your desired filling into it (usually a good TBSP of whatever it is you are using). Roll the tortilla and place on a non-stick surface for cooking. If you are using a red enchilada sauce, take each prepared tortilla individually, dip it into the heated enchilada sauce so both sides are coated. THEN put your desired filling on the tortilla and roll.

Hopefully I haven't confused you. This is a traditional Mexican enchilada as my grandmother used to make.

For a not so traditional filling, mix the following ingredients together.

-shreadded chicken (I usually shread half of a baked chicken)
-2 cups of sour cream
-1 cup of cooked and drained chopped spinache
-1 cup of shreaded cheese (whatever kind you like)
-chopped red onion (however much you like)
-salt, pepper and garlic powder to your liking

Obviously you can tweak the ingredients any way you like.

Once you fill the tortillas, put about 1 TBSP of enchilada sauce on each enchilada, sprinkle with more cheese and bake for about 10ish minutes.

mb