Why are my enchiladas mushy?

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.

What is the secret to good enchiladas?

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.

Should I bake enchiladas covered or uncovered?

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

How do you make enchiladas crispy and not soggy?

Bake the enchiladas before adding sauce Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

Should enchiladas be with or without foil?

Bake, uncovered, for 20-25 minutes until cheese is bubbly and melted. Note: For softer enchilada, bake covered for 10 minutes, then remove the foil for the final 10-15 minutes of baking .

Do enchiladas taste better with corn or flour tortillas?

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.

How do you keep enchiladas moist?

Covering enchiladas with sauce adds flavor and keeps them moist while cooking.

Will enchiladas get soggy if made ahead of time?

Top enchiladas with sauce just before baking – to prevent the enchiladas from becoming soggy, top them with the sauce only right before you are ready to bake . Cover pan with aluminum foil – make sure that the foil is sealed tightly over the pan to prevent the enchiladas from drying out.

My veggie black bean enchiladas | Jamie Oliver recipes (2024)

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My veggie black bean enchiladas

Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

PLAY

Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

“Looking for midweek inspiration? Give my expression of a beautiful Mexican-inspired veggie enchilada a try – it’s crisp and spicy, but also fresh and zingy. Plus, it’s a great way to get veg into your life. It’s just the kind of thing my kids go nuts for, and with it being a one-pan wonder, the clear up is super-speedy, too – big smiles all round! ”

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

VegetablesMexicanOne-pan recipesHealthy dinner ideasHealthy vegetarian recipesFamily one-pan recipes

Nutrition per serving

Calories 501 25%
Fat 19.7g 28%
Saturates 5.8g 29%
Sugars 13.3g 15%
Salt 1.8g 30%
Protein 21.3g 43%
Carbs 73.5g 28%
Fibre 14.8g -

Of an adult's reference intake

Ingredients

2 red peppers
2 fresh red chillies
8 spring onions
400 g ripe tomatoes
2 cloves of garlic
olive oil
1 bunch of fresh coriander , (30g)
2 limes
2 x 400 g tins of black beans
chipotle chilli sauce
50 g feta cheese
8 corn or flour tortillas
2 large or 4 small corn on the cob
extra virgin olive oil
natural yoghurt or soured cream , to serve

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Halve, deseed and remove the stalks from 2 red peppers and 2 fresh red chillies.
Blacken and char 6 spring onions, 400g of tomatoes, the peppers, chillies, and 2 cloves of garlic in a large dry ovenproof non-stick pan (or directly over the flame of a gas hob) on a high heat – you may need to work in batches.
Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g), reserving the leaves.
Add a good splash of water, then finely grate in the zest of 2 limes and squeeze in the juice of 1½, then blitz until smooth. Season to taste.
To make the filling, drain 2 x 400g tins of black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
Crumble in 25g of feta cheese and add 1 splash of olive oil, then roughly mash half the beans and stir back through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
Pour half the sauce into your pan and place over a medium-low heat.
Divide the filling between 8 tortillas, then roll up into thin cigars, placing into the pan as you go.
Pour over the remaining sauce and crumble over the remaining 25g of feta, then bake for 25 to 30 minutes, or until golden and bubbling.
To make a quick sweetcorn salsa, char 2 large or 4 small corn on the cob directly over the flame of a gas hob (or in a dry pan) on a medium heat for a few minutes, turning regularly, then slice off the corn kernels and place into a bowl.
Drizzle over 1 tablespoon of extra virgin olive oil and squeeze over the juice from the remaining ½ a lime.
Chop 2 spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of yoghurt or soured cream. Nice served with cold lager or tequila!

Tips

EASY SWAPS
Switch up the cheese you choose – Cheddar works well, if that’s what you’ve got in the fridge.

Feel free to use frozen or tinned sweetcorn, instead of fresh, if you prefer.

HEALTH & NUTRITION
This recipe also works well with wholemeal tortillas for extra fibre.

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