Air Fryer Beef Enchiladas - Recipe Diaries (2024)

FAQs

How do you make beef enchiladas not soggy? ›

Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery. I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

To make enchiladas, get some oil in a skillet or frying pan, get it hot (but not smoking hot), and heat the tortilla in the hot oil for a few seconds each side. Put the tortilla in a plate and remove the excess oil with a paper napkin. If you do this, when you roll the enchiladas the tortilla will not break.

Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

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.

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Should you let enchiladas rest? ›

I usually use two cups sauce for eight enchiladas. Bake until the sauce is bubbling and cheese is beginning to brown, about 20 to 25 minutes. Let sit for 10 minutes and eat them right up. Now tell your family it's time for an enchilada re-do, and get in there and make some great enchiladas.

Mix a small amount of the starch (about 1 tablespoon per cup of liquid) with a little cold water to form a slurry, then whisk the slurry into the hot sauce. Cook and stir for a few minutes until the sauce thickens. Cooking the sauce for a longer period of time to allow some of the liquid to evaporate.

Foil Covering: Most enchiladas are covered with foil while baking. This helps to trap steam and heat, ensuring that the enchiladas cook evenly and stay moist. The foil is typically removed towards the end of the baking time to allow the cheese on top to melt and develop a golden brown crust [1].