To make cheese enchiladas, how do I keep the corn tortilla from tearing when wrapping it around the cheese?
Filed in Category How To Make Cheese
We love to make cheese enchiladas by wrapping corn tortilla around shredded cheese, covering with chilli and warming in the oven. However, we always have alot of trouble with the tortillas tearing and coming apart when wrapping around the cheese. We’ve tried microwaving a few seconds wrapped in wet towel, soaking in hot water, and putting in microwave soaking in hot water. They ALWAYS tear. How do I make the tortillas soft?
13 Comments so far
use less water and filling
heat the tortillas in the mocrowave first
heat them up. in a microwave or on a lightly oiled pan
i know!!! heat it in the microwave- totally works…it’s amazing!
heat them up
You’re using too much cheese. Too cheesy!
WELL PUT THEM IN A PLASTIC BAG AND MICROWAVE THEM FOR A MINUTE THEY WILL BE SOFT AND MANAGEABLE
I would definitely not wet the tortilla as this will make them tear easily. I would pan cook each one (but don’t cook them too much) then place the cheese in the middle of the tortilla and roll the tortilla. Adding a small amount of oil each time you cook a tortilla also helps (not very healthy). I would also try different brands of tortillas.
Corn tortillas will almost always break when rolled because of their consistency.
When I use corn tortillas to make enchiladas I usually make a less tradition version and grill them in a pan on the stove then flip the tortilla in two, so it looks like a taco.
Another way that you could try would be to steam heat them, then lightly rub olive oil on both sides of the tortilla!
quickly fry it in oil between 350* and 400*. Dont let them get crunchy, just a quick swipe through the oil, then pat off the extra. maybe you need to buy better tortillas.
Try a better brand of corn tortilla. They are a bitch, but good ones work much better! 20 – 30 cents more, whooptie do right? worth it…
I cook it in a few drops of oil in a non stick pan for about 30 seconds a side, then use them. You may also try another brand, because they shouldn’t be that fragile.
Do not use water and do not microwave. Do you think the Mexicans had microwaves 40 years ago? Water just dissolves the tortilla.
Whether you like it or not, you need to heat some oil, and quickly fry those corn tortillas for perhaps 10 seconds on each side. I’ve known many people with your same problem, and every single one of them did not fry their tortillas before stuffing. Just put the cooked tortilla on paper towels to soak up the oil, and pat with paper towels to remove excess on top.
I’ve been making homemade enchiladas for over 40 years and do not have any tearing problems because I fry the torts in oil first. Just don’t get them crunchy, and don’t simply quick turn them in the oil. They actually need to cook for a tad on each side.
This will help your problem. I’ve helped a few friends who’ve come to me your same issue. Please try it.