How to Make Better Enchiladas at Home, According to Chefs

Enchiladas are a staple on just about every Mexican and Tex-Mex restaurant menu, and for good reason. Warm corn tortillas are wrapped around savory fillings like meat or beans, then the whole dish is blanketed with cheese and sauce, typically a flavorful chile sauce. Each bite has that ideal combination of rich sauce, tender tortillas, melty cheese, and satisfying filling.

While preparing the dish is straightforward, homemade enchiladas rarely reach the sublime levels of your neighborhood Mexican restaurant — and much of it comes down to texture. There are a handful of techniques chefs rely on to ensure tasty enchiladas that don’t get disappointingly soggy or mushy.

Read on to learn how to improve your enchilada game at home, according to chefs.

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Lightly toast the tortillas

“The tortillas are a very important component,” says Jonathan Felix, banquet chef de cuisine at JW Marriott Miami Turnberry Resort & Spa . “I recommend avoiding using thin, over-processed tortillas and instead find a thicker, more coarse corn tortilla.”

Then, lightly fry or toast them. “I ‘blanch’ my tortillas in oil for about 10 seconds at 350°F and put them to the side on a plate or tray,” explains Manny Barella , chef and co-owner of Riot BBQ in Denver. Barella, who was born in Monterrey, Mexico, says this step makes the tortillas pliable. “This can be in a pan with about a half-inch of oil, and refill as needed.”

You can get similar results by simply heating the tortillas on a griddle, says Blake Edmunds, culinary director of Señor Bear and other Denver restaurants. “It makes them more pliable and sets the outside of the tortilla, which helps keep the tortilla from soaking up too much sauce.”

Cool the filling slightly

Enchiladas may be stuffed with a wide assortment of meats, beans, and cheeses, but whatever filling you use, it’s important to let it cool a bit, says Chris Valdes , a chef, TV personality, and celebrity caterer. “I recommend letting your filling cool slightly before rolling; trapped steam is often the hidden culprit behind soggy enchiladas.”

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Try folding

While rolled enchiladas may be the most common for home cooks, consider making them dobladas-style, Edmunds says. “This style is a folded enchilada rather than rolled, and I like to take it a step further and griddle the folded enchiladas like you would a quesadilla. This gives it a great crispy exterior and the sauce becomes a texture contrast.” A folded method also helps avoid overstuffing, which can lead to tearing, leaking, and sogginess.

Avoid oversaucing

While a rich and flavorful sauce is an important element of great enchiladas, using too much can lead to a soggy and almost mushy dish. “I always say sauce is the supporting actor, not the star,” Valdes says. “You want balance. Lightly coat the tortillas and spoon just enough sauce over the top to cover them — you should still see texture. If you drown them, you lose structure. Serve extra sauce on the side so guests can customize.”

The consistency of the sauce is crucial, says Edmunds. “If it’s too watery or wet, you are definitely running the risk of having soggy enchiladas. Also, a sauce with a tighter consistency is likely to have a more concentrated flavor, which means you’ll need less.”

Barella says the amount of sauce you use is often a personal preference, but he recommends using about a quarter cup per six-inch tortilla.

Pick the right cheese

Chefs suggest reaching for a low-moisture Mexican cheese like Oaxaca, Chihuahua, queso fresco, or Cotija. If you incorporate cheese into your filling, pick one that won’t melt and ooze out, like queso fresco, Barella says.

If topping the rolled tortillas in cheese before baking, use one or a combination of cheeses that melt. “Go for meltability and flavor,” Valdes says. “Oaxaca, Chihuahua, or Monterey Jack melt beautifully.”

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Edmunds finishes cooked enchiladas with a fresh or soft cheese, like queso fresco, queso panela, or requesón. “I like to crumble or spoon them over the finished dish,” he says.

Covering the enchiladas in cheese helps create a golden crust when they bake. “This lightly fries the tortillas with the fat from the cheese,” Felix says.

Rest before serving

Whether you’re making a casserole dish filled with enchiladas or baking them individually (or in pairs), you may be tempted to dig right into the bubbling cheesy wraps. But resting is an important part of the process, Valdes says.

“Don’t skip the resting time — give enchiladas five to 10 minutes after baking so everything sets,” Valdes says. “That’s the difference between good and restaurant-level. Most importantly, cook them with intention. Enchiladas are about comfort and connection; when you respect the layers and the balance, they’ll always deliver.”

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