What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 enchilada casserole with flour tortillas that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Enchilada Casserole With Flour Tortillas
Beef Enchilada Casserole
Enchilada Casserole
Chicken Enchilada Casserole
Beef Enchilada Casserole
Beef Enchilada Casserole
Beef Enchilada Casserole
Beef Enchilada Casserole
Beef Enchilada Casserole
Beef Enchilada Casserole
Chicken Enchilada Casserole
Easy Chicken Enchilada Casserole
Chicken Enchilada Casserole
Enchilada Casserole Recipe
5-Ingredient Beef Enchilada Casserole
Chicken Enchilada Casserole
Can I use flour tortillas instead of corn for enchiladas?
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. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!
How do you make enchiladas with flour tortillas?
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).
How do you keep tortillas from getting soggy in a casserole?
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 are the ingredients for enchilada casserole?
Ingredients
- 1 can (10 ounces) enchilada sauce.
- 1 pound ground beef (90% lean)
- 1 cup salsa.
- 6 flour tortillas (10 inch)
- 2 cups fresh or frozen corn.
- 4 cups shredded cheddar cheese.
How do you make flour tortillas not soggy for enchiladas?
To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.
Do I need to fry flour tortillas for enchiladas?
Pre-fry your tortillas
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.
What happens if you fry flour tortillas?
Simply flash frying tortillas in hot oil brings out their wheaty flavor and creates a mind-blowing light crispy, yet flexible, texture with airy bubbles throughout. When frying, the tortillas puff up like balloons, then deflate a little, creating flaky layers.
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.
Can I use uncooked tortillas for enchiladas?
You can make these enchiladas with either flour or corn tortillas. My favorite brand of flour tortillas are the Tortilla Land or Fresca brand of uncooked flour tortillas. You cook them fresh at home, in a skillet. I buy mine from Costco, but they’re pretty commonly found at grocery stores.
Are enchiladas better with corn or flour tortillas?
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.
Should you cover enchiladas when baking?
Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve.
How do you soften 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.