It looks really quite gross. Sorry. My problem is the corn tortillas. They always split open. ALWAYS. It is very annoying. I have tried rolling them cold. I have tried rolling them warm. I have tried rolling them with sauce. I have tried rolling them warm with sauce. Etc.Does anyone else have this problem? Does anyone have a solution? Please, please, please share your secrets with me. I would like to have enchiladas that look good to eat. I will say that these enchiladas tasted good. They just weren't eye-appealing.
Maybe I should stick with take-out when I want Mexican food.
11 comments:
No tips. Just praise for your efforts. Or you could smother it in cheese, cheese and more cheese! That always looks good.
I am a great cook, and an adventurous cook and I have never had a batch of chicken enchiladas turn out. What is supposed to be an easy throw together meal makes me pull my hair out. I've never attempted beef. Can't wait to hear the advice you get.
Hmm, Mexican take-out sounds good!
i have the same problem!! i made pork enchiladas last week and i was very annoyed that the corn tortillas kept spliting! arrgh! I am interested to see if anyone has a solution!
Split or not, they still look yummy! Are they filled too full? I never have very good luck with the corn tortillas.
That's what I do. It saves on dish soap!
I turned mine into Enchilada Pie. I could never get my corn tortilla to roll without breaking, so now I layer everything in a round casserole dish. It works well!
Could you make them in flour tortillas? I don't know much about cooking either, sorry. That's why I asked the internet to help me. Maybe you'll get some answers!
Whenever I use corn tortillas I cut them up into triangles and layer them in a casserole dish with the other ingredients like holly said. I have never done this, but I remember my mom always used corn tortillas growing up and she always put them in a frying pan with hot oil, took them out with tongs, layed them on some paper towels and then rolled them. It would add quite a bit of fat to do it that way but maybe it works and that's why she did it.
My mom always fryed the tortillas in oil too. I just don't want to add that much fat. It must make them work though!
you know what, I think they look delicious even though they're coming apart. In fact, now I'm hungry!
I usually put some sort of refried beans in my enchiladas, and use a little of that to stick them closed. But actually now that I think about it I think I usually use flour tortillas, and they're a little more cooperative. Hmmm.
Hi Amanda! I read Behka's blog and noticed yours on her link page. I am going to be brave and comment. We have some experience with corn tortillas because Chantry can only eat corn and not flour. This is what we have found to work. Some brands seem better than others, they have to be warm enough--even hot, and rolling them the "right way" helps them not crack. The edges of the tortilla will naturally start to curl a little bit so it will roll better the way it has started to curl than the opposite way. We warm ours in the microwave first wrapped in paper towels. If they crack they might not be warm enough. Hope this helps! Happy cooking.
I was so excited that I was actually going to have a tip that nobody else knew...until I got to Margaret! That's exactly what I was going to say. Zap 'em! Works like a charm. Either that you can smoother them with cheese and pretend it's healthy. :)
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