I am not sure why flour tortillas would get gummy in the red sauce. I have been making enchiladas for 60 years and have yet have them get gummy.
Jessica Fisher
Interesting. That has always been my experience. Do you make them ahead of time?
Heather M
My go to enchiladas are my own easy creation: shredded cooked chicken mixed with equivalent of one can black beans not rinsed/drained(I’ve taken to making them in slow cooker and freezing 2 cups/quart-size bag instead of buying canned), salsa verde to taste(1/2 cup +), a little cumin. I fill whichever tortillas I have on hand. Spread a little enchilada sauce(I use trader joe’s) on bottom of 9×13, put rolled enchiladas in. spread more sauce over enchiladas, top with shredded mexican cheese mix(costco). Into the oven until heated through and cheese is bubbly. Oh yum! So easy. And depending on how much cheese you use, pretty darn healthy, as mexican food goes.
Sandi
I made the turkey and black bean version about 6 months ago. When fresh, they were good. When frozen and later baked, the tortillas had turned to total mush. 🙁 The flavor was still good but it was really difficult to get past the texture. Any suggestions to prevent this in the future? To be fair, I used a flour tortilla instead of corn since that is what I had (package of 10 for 39 cents was hard to turn down) but in my experience, corn tortillas tend to fall apart faster than flour so I think it would still be the same scenario.
Jessica
I never make enchiladas with flour tortillas. It’s a personal preference, but I think flour tortillas get gummy in the sauce. I fry corn tortillas in oil until they are just bendable. That helps them hold up better in freezing.
Hannah
If you are still on the lookout for a good Enchilada Sauce, I recommend the Red Chile Sauce from Paleo Comfort Foods by Julie and Charles Mayfield. Its a New Mexico style sauce that involves rehydrating chiles, and cooked onion, garlic, oregano, cumin and apple cider vinegar.
There is another option without tomatoes. I make crab enchiladas with green salsa/green sauce made with cooked tomotillos. Just a thought!
Jessica
I sometimes mix green salsa with sour cream. Super yum!
KimH
I come from the very bottom tip of Texas region, born & raised 3 miles from Mexico and how we make enchiladas is this.. Add about 1/4 cup chili powder to about half a cup of water, maybe more… and bring to a boil. and then turn the heat down low. It’ll be quite thin at this point.. Quite quickly slide your corn tortillas in the sauce & out (as fast as you can) and then add chopped onions & cheeses, roll up & place in greased baking dish… Continue to do this till all your enchiladas are done… your enchilada sauce will be super thick & you may have had to add more water to keep it on the thinner side… If you want, add garlic & a small can of green chilis here to the chili water and puree with a hand blender… or just use slightly thickened chili water, then pour over the enchiladas & bake.. True Mexican cooking us very very simple since it is truly peasant food… and delicious!
Jessica
Thanks for the tip!
Brooke Kingston
My family is from Santa Fe, and we make red chile sauce starting with 3 Tbsp bacon drippings. Med high heat, add a few cloves of chopped garlic. Add 1 Tbsp flour to thicken. Let the flour cook off a bit. Add 2 Tbsp red chile powder from Chimayó, stir paste for one minute only. Burnt chile powder is noxious! then stir in about 2 C chicken broth to form a thin liquid. Then let it simmer for an hour or so. Bacon drippings are essential, garlic makes it sing. Salt to taste.
Jessica
Sounds yummy! Thanks!
Julie
I have been trying to get inspired to use the shredded chicken that has been languishing in my freezer. This post did the trick.
Beverly
I am not sure why flour tortillas would get gummy in the red sauce. I have been making enchiladas for 60 years and have yet have them get gummy.
Jessica Fisher
Interesting. That has always been my experience. Do you make them ahead of time?
Heather M
My go to enchiladas are my own easy creation: shredded cooked chicken mixed with equivalent of one can black beans not rinsed/drained(I’ve taken to making them in slow cooker and freezing 2 cups/quart-size bag instead of buying canned), salsa verde to taste(1/2 cup +), a little cumin. I fill whichever tortillas I have on hand. Spread a little enchilada sauce(I use trader joe’s) on bottom of 9×13, put rolled enchiladas in. spread more sauce over enchiladas, top with shredded mexican cheese mix(costco). Into the oven until heated through and cheese is bubbly. Oh yum! So easy. And depending on how much cheese you use, pretty darn healthy, as mexican food goes.
Sandi
I made the turkey and black bean version about 6 months ago. When fresh, they were good. When frozen and later baked, the tortillas had turned to total mush. 🙁 The flavor was still good but it was really difficult to get past the texture. Any suggestions to prevent this in the future? To be fair, I used a flour tortilla instead of corn since that is what I had (package of 10 for 39 cents was hard to turn down) but in my experience, corn tortillas tend to fall apart faster than flour so I think it would still be the same scenario.
Jessica
I never make enchiladas with flour tortillas. It’s a personal preference, but I think flour tortillas get gummy in the sauce. I fry corn tortillas in oil until they are just bendable. That helps them hold up better in freezing.
Hannah
If you are still on the lookout for a good Enchilada Sauce, I recommend the Red Chile Sauce from Paleo Comfort Foods by Julie and Charles Mayfield. Its a New Mexico style sauce that involves rehydrating chiles, and cooked onion, garlic, oregano, cumin and apple cider vinegar.
Maybe they will have the book at your local library
http://www.amazon.com/Paleo-Comfort-Foods-Homestyle-Gluten-Free/dp/1936608936
Jessica
Thanks!
Lorrie
There is another option without tomatoes. I make crab enchiladas with green salsa/green sauce made with cooked tomotillos. Just a thought!
Jessica
I sometimes mix green salsa with sour cream. Super yum!
KimH
I come from the very bottom tip of Texas region, born & raised 3 miles from Mexico and how we make enchiladas is this.. Add about 1/4 cup chili powder to about half a cup of water, maybe more… and bring to a boil. and then turn the heat down low. It’ll be quite thin at this point.. Quite quickly slide your corn tortillas in the sauce & out (as fast as you can) and then add chopped onions & cheeses, roll up & place in greased baking dish… Continue to do this till all your enchiladas are done… your enchilada sauce will be super thick & you may have had to add more water to keep it on the thinner side… If you want, add garlic & a small can of green chilis here to the chili water and puree with a hand blender… or just use slightly thickened chili water, then pour over the enchiladas & bake.. True Mexican cooking us very very simple since it is truly peasant food… and delicious!
Jessica
Thanks for the tip!
Brooke Kingston
My family is from Santa Fe, and we make red chile sauce starting with 3 Tbsp bacon drippings. Med high heat, add a few cloves of chopped garlic. Add 1 Tbsp flour to thicken. Let the flour cook off a bit. Add 2 Tbsp red chile powder from Chimayó, stir paste for one minute only. Burnt chile powder is noxious! then stir in about 2 C chicken broth to form a thin liquid. Then let it simmer for an hour or so. Bacon drippings are essential, garlic makes it sing. Salt to taste.
Jessica
Sounds yummy! Thanks!
Julie
I have been trying to get inspired to use the shredded chicken that has been languishing in my freezer. This post did the trick.