My veggie enchiladas | Jamie Oliver recipes (2025)

FAQs

How do you make enchiladas crispy and not soggy? ›

Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.

Not Dipping the Tortillas in Sauce

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

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.

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

The trick to preventing your tortillas from breaking is to hydrate them. Once your enchilada filling is ready, pour some of your sauce into a saute pan and put some heat under it. You don't want to boil the stuff, just get it above room temperature. Have the pan you'll bake the enchiladas in ready and waiting too.

To prevent soggy enchiladas, try lightly frying the tortillas before rolling and layering them with sauce strategically—bottom, filling, then sauce on top! This helps maintain their texture while ensuring a flavorful bite every time.

Leave the edges of the tortillas bare.

That way, they'll crisp up in the oven, offering a great crunchy contrast to the gooey enchilada middles.

A dry cooking surface helps to crisp up the tortillas effectively. 2> Lightly Oil or Spray Tortillas: Brush or spray a very light coating of oil on both sides of each tortilla before placing them on the hot skillet. This helps in achieving a crispy texture.

How do you keep enchiladas from getting hard on the bottom? ›

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.