Yellow corn tortillas have a stronger corn flavor, whereas white tortillas have an almost oaky, nutty flavor when toasted. I personally like white tortillas for tacos and enchiladas , and use yellow ones for fried tortillas and corn chips when I want that corn taste to really come through.
Which corn tortillas are best for enchiladas?
Sturdy yellow corn tortillas hold up better in these enchiladas than more delicate white corn tortillas. (Do not use flour tortillas for this recipe; the flavor isn’t right.) The corn tortillas must be softened before they are rolled and baked in the casserole.
What kind of tortillas are used for enchiladas?
Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, just about any style of tortillas will work in this recipe.
How do you soften yellow corn tortillas for enchiladas?
Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
Should enchiladas be made with corn or flour tortillas?
Corn tortillas are traditional for enchiladas, but flour tortillas also work Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans.
Do you fry the tortillas for enchiladas?
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
What kind of cheese do Mexican restaurants use in enchiladas?
Monterey Jack is a cheese that was developed in a monastery in Monterey, Alta California in the 18th century, when Alta California was still a Mexican territory. Its use in northern México is mainly to make enchiladas.
How do you make enchiladas crispy?
Rebecca, try this: Heat one cup vegetable oil in a medium skillet over medium-high heat until the oil bubbles immediately when you stick the edge of a tortilla onto the surface. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side).
Why does my corn tortillas fall apart?
The main reason corn tortillas crack is that they aren’t warm enough You know how restaurants always serve fresh tortillas in a special container or wrapped in aluminum foil? That isn’t just so they can give that “fresh from the kitchen” allure.
How do you roll corn tortillas?
How to Roll a Corn Tortilla Perfectly Rolled Corn Tortilla. Start with warm fresh corn tortillas. This is the key to a great roll. Place the tortilla over your palm and fingertips. With your fingertips lift the back edge of the tortilla. In one motion push your hand forward to roll the tortilla.
How do you make store bought tortillas taste better?
Pre-heat your oven to 350 degrees Fahrenheit. Wrap a stack of about five tortillas in aluminum foil and place the package in the oven for 15 to 20 minutes until they are heated through. How you heat and warm your tortillas will have a direct impact on how they will hold and taste when used in your recipes!.
What is the best way to heat corn tortillas?
You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side If the tortillas smell toasty, with a few browned or darkened spots, you’re doing it right.
How do you roll enchiladas without breaking them?
Soak your tortillas in a little of your enchilada sauce before you begin rolling , and they will be moist enough to roll and have extra flavor. A saucy dish such as enchiladas will also cover up any small cracks that do appear in your tortillas.