Home Cooking

Enchiladas

disintegrating enchiladas

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 41

disintegrating enchiladas

tarabell | Oct 18, 2005 06:54 PM

I'm making chicken enchiladas tonight and would like to know how to keep my corn tortillas from disintegrating into a mushy mess.

I let each tortilla fry a moment in a little hot oil before adding in my chicken, cheese and sauce. By the time they're filled, I notice the tortillas are already practically falling apart. And after they've baked in the oven 15-20 min, the tortillas have lost all form and are practically cornmeal mush. What am I doing wrong? Maybe flour tortillas work better?

Want to stay up to date with this post?

Recommended From Chowhound