Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 Audrey, I think I know why your corn tortillas fell apart. You need to gently fry your corn tortilla in a small amount of hot oil before filling them. That means a quick fry on both sides for just a couple minutes. You want the tortilla to be *limp* and not crisp. Then *drain* the tortilla on a paper towel and fill. Cover with sauce and bake. Don't overcook. They just need to be heated until the cheese melts and the sauce is hot. The extra work makes for a perfect Enchilada but is time consuming. Deanna in Colorado Also at recycled_gardens ********************************************************************** Audrey Snyder <AudeeBird wrote: The enchiladas tasted great, but my problem is that the corn tortillas kind > of disintegrated while the enchiladas baked! I don't know what happened, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 Ah... ok. I warmed them up in the microwave for a few seconds so they'd be soft enough to wrap around the filling. I probably baked them too long, too. I will quick-fry them first next time. Thanks! Audrey S. On Sun, Mar 8, 2009 at 10:39 AM, genny_y2k <genny_y2k wrote: > Audrey, > I think I know why your corn tortillas fell apart. > You need to gently fry your corn tortilla in a small amount of hot oil > before filling them. That means a quick fry on both sides for just a couple > minutes. You want the tortilla to be *limp* and not crisp. Then *drain* the > tortilla on a paper towel and fill. Cover with sauce and bake. Don't > overcook. They just need to be heated until the cheese melts and the sauce > is hot. > The extra work makes for a perfect Enchilada but is time consuming. > Deanna in Colorado > Also at recycled_gardens <recycled_gardens%40> > ********************************************************************** > Audrey Snyder <AudeeBird wrote: > The enchiladas tasted great, but my problem is that the corn tortillas kind > > of disintegrated while the enchiladas baked! I don't know what happened, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 You don't have toi fry them. V ery lightly warm them so they fold and dip in sace, fill, roll and place in your casserole dish. Save the calories from the oil this way. Make sure your filling is watery. I believe you had them too soft and flimsy. Donna Sent from my Verizon Wireless BlackBerry Audrey Snyder <AudeeBird Sun, 8 Mar 2009 10:53:44 Re: Re: Enchiladas problem Ah... ok. I warmed them up in the microwave for a few seconds so they'd be soft enough to wrap around the filling. I probably baked them too long, too. I will quick-fry them first next time. Thanks! Audrey S. On Sun, Mar 8, 2009 at 10:39 AM, genny_y2k <genny_y2k wrote: > Audrey, > I think I know why your corn tortillas fell apart. > You need to gently fry your corn tortilla in a small amount of hot oil > before filling them. That means a quick fry on both sides for just a couple > minutes. You want the tortilla to be *limp* and not crisp. Then *drain* the > tortilla on a paper towel and fill. Cover with sauce and bake. Don't > overcook. They just need to be heated until the cheese melts and the sauce > is hot. > The extra work makes for a perfect Enchilada but is time consuming. > Deanna in Colorado > Also at recycled_gardens <recycled_gardens%40> > ********************************************************************** > Audrey Snyder <AudeeBird wrote: > The enchiladas tasted great, but my problem is that the corn tortillas kind > > of disintegrated while the enchiladas baked! I don't know what happened, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 Dip them in the sauce before I fill them? Ok. Did you mean to say " make sure your filling is watery " or is NOT too watery? Audrey S. On Sun, Mar 8, 2009 at 10:59 AM, <thelilacflower wrote: > You don't have toi fry them. V ery lightly warm them so they fold and > dip in sace, fill, roll and place in your casserole dish. Save the calories > from the oil this way. Make sure your filling is watery. I believe you had > them too soft and flimsy. > Donna > Sent from my Verizon Wireless BlackBerry > > > Audrey Snyder <AudeeBird <AudeeBird%40gmail.com>> > > Sun, 8 Mar 2009 10:53:44 > < <%40>> > > Re: Re: Enchiladas problem > > > Ah... ok. I warmed them up in the microwave for a few seconds so they'd be > soft enough to wrap around the filling. I probably baked them too long, > too. > I will quick-fry them first next time. Thanks! > > Audrey S. > > On Sun, Mar 8, 2009 at 10:39 AM, genny_y2k <genny_y2k<genny_y2k%40>> > wrote: > > > Audrey, > > I think I know why your corn tortillas fell apart. > > You need to gently fry your corn tortilla in a small amount of hot oil > > before filling them. That means a quick fry on both sides for just a > couple > > minutes. You want the tortilla to be *limp* and not crisp. Then *drain* > the > > tortilla on a paper towel and fill. Cover with sauce and bake. Don't > > overcook. They just need to be heated until the cheese melts and the > sauce > > is hot. > > The extra work makes for a perfect Enchilada but is time consuming. > > Deanna in Colorado > > Also at recycled_gardens <recycled_gardens%40> > <recycled_gardens%40> > > ********************************************************************** > > Audrey Snyder <AudeeBird wrote: > > The enchiladas tasted great, but my problem is that the corn tortillas > kind > > > of disintegrated while the enchiladas baked! I don't know what > happened, > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 I lightly heat them so they are soft, dip in sauce and fill. The filling should not be watery. Try it, they make up fast, I never fry them in oil. Donna Sent from my Verizon Wireless BlackBerry Audrey Snyder <AudeeBird Sun, 8 Mar 2009 11:23:12 Re: Re: Enchiladas problem Dip them in the sauce before I fill them? Ok. Did you mean to say " make sure your filling is watery " or is NOT too watery? Audrey S. On Sun, Mar 8, 2009 at 10:59 AM, <thelilacflower wrote: > You don't have toi fry them. V ery lightly warm them so they fold and > dip in sace, fill, roll and place in your casserole dish. Save the calories > from the oil this way. Make sure your filling is watery. I believe you had > them too soft and flimsy. > Donna > Sent from my Verizon Wireless BlackBerry > > > Audrey Snyder <AudeeBird <AudeeBird%40gmail.com>> > > Sun, 8 Mar 2009 10:53:44 > < <%40>> > > Re: Re: Enchiladas problem > > > Ah... ok. I warmed them up in the microwave for a few seconds so they'd be > soft enough to wrap around the filling. I probably baked them too long, > too. > I will quick-fry them first next time. Thanks! > > Audrey S. > > On Sun, Mar 8, 2009 at 10:39 AM, genny_y2k <genny_y2k<genny_y2k%40>> > wrote: > > > Audrey, > > I think I know why your corn tortillas fell apart. > > You need to gently fry your corn tortilla in a small amount of hot oil > > before filling them. That means a quick fry on both sides for just a > couple > > minutes. You want the tortilla to be *limp* and not crisp. Then *drain* > the > > tortilla on a paper towel and fill. Cover with sauce and bake. Don't > > overcook. They just need to be heated until the cheese melts and the > sauce > > is hot. > > The extra work makes for a perfect Enchilada but is time consuming. > > Deanna in Colorado > > Also at recycled_gardens <recycled_gardens%40> > <recycled_gardens%40> > > ********************************************************************** > > Audrey Snyder <AudeeBird wrote: > > The enchiladas tasted great, but my problem is that the corn tortillas > kind > > > of disintegrated while the enchiladas baked! I don't know what > happened, > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 Also remember, not all tortillas are created equal. I shop around for the ones that hold their shape better (and only contain 3 ingredients rather than 50...). I place them on a dry skillet until pliable and fill too, but if you make them frying they are really yummy. I would do this on special meals but I have mexican food way too often to fry them all the time... , thelilacflower wrote: > > You don't have toi fry them. V ery lightly warm them so they fold and dip in sace, fill, roll and place in your casserole dish. Save the calories from the oil this way. Make sure your filling is watery. I believe you had them too soft and flimsy. > Donna > Sent from my Verizon Wireless BlackBerry > > > Audrey Snyder <AudeeBird > > Sun, 8 Mar 2009 10:53:44 > > Re: Re: Enchiladas problem > > > Ah... ok. I warmed them up in the microwave for a few seconds so they'd be > soft enough to wrap around the filling. I probably baked them too long, too. > I will quick-fry them first next time. Thanks! > > Audrey S. > > On Sun, Mar 8, 2009 at 10:39 AM, genny_y2k <genny_y2k wrote: > > > Audrey, > > I think I know why your corn tortillas fell apart. > > You need to gently fry your corn tortilla in a small amount of hot oil > > before filling them. That means a quick fry on both sides for just a couple > > minutes. You want the tortilla to be *limp* and not crisp. Then *drain* the > > tortilla on a paper towel and fill. Cover with sauce and bake. Don't > > overcook. They just need to be heated until the cheese melts and the sauce > > is hot. > > The extra work makes for a perfect Enchilada but is time consuming. > > Deanna in Colorado > > Also at recycled_gardens <recycled_gardens%40> > > ********************************************************************** > > Audrey Snyder <AudeeBird@> wrote: > > The enchiladas tasted great, but my problem is that the corn tortillas kind > > > of disintegrated while the enchiladas baked! I don't know what happened, > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 I wondered if they were a little dried out, but I'm not really sure what they're supposed to look and feel like. I usually just encounter them already baked in a good restaurant! Audrey S. On Sun, Mar 8, 2009 at 10:25 PM, FHawley <FHawley wrote: > There is a possibility that the corn tortilla were aged and dried. > > Fred/Diane Hawley > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 it has to do with the tortilla. there are some tortillas that are especially made for enchiladas. I have no idea where you would buy them but one time I found some and all my enchiladas came out perfectly. ________________________________ Audrey Snyder <AudeeBird Monday, March 9, 2009 2:43:50 PM Re: Enchiladas problem I wondered if they were a little dried out, but I'm not really sure what they're supposed to look and feel like. I usually just encounter them already baked in a good restaurant! Audrey S. On Sun, Mar 8, 2009 at 10:25 PM, FHawley <FHawley (AT) escapees (DOT) com> wrote: > There is a possibility that the corn tortilla were aged and dried. > > Fred/Diane Hawley > > Quote Link to comment Share on other sites More sharing options...
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