Q: Can I use flour tortillas for enchiladas?

A: While you can use flour tortillas, they tend to absorb more sauce, making them more likely to get soggy. Corn tortillas are a better choice for enchiladas because they hold up better during baking.

Q: How do I fix soggy enchiladas?

A: If your enchiladas turn out soggy, try reheating them in the oven uncovered. This will help evaporate some of the excess moisture and crisp them up a... bit. Once the foil is off, the top layer can crisp up beautifully.

Q: How do I make enchiladas ahead of time without them getting soggy?

A: The best way to make enchiladas in advance is to assemble them without adding the sauce. Store the sauce separately and pour it over the enchiladas just before baking. This keeps the tortillas from soaking in the sauce while stored, preventing them from becoming soggy.

Q: Should I cover enchiladas while baking?

A: Yes, but only for the first half of the baking time. Covering them initially helps retain moisture and ensures even cooking. Removing the foil for the last 10 minutes allows the cheese to melt and crisp up without trapping too much steam, which could cause sogginess.

Q: What’s the best way to store leftover enchiladas?

A: Let the enchiladas cool completely before refrigerating them. Store them in an airtight container to preserve freshness for up to three days. For freezing, assemble the enchiladas without the sauce and freeze them. Add the sauce just before baking when you’re ready to cook.

Q: How do I reheat enchiladas without making them soggy?

A: The best way to reheat enchiladas is in the oven at 350°F. Cover them with foil to prevent drying out and heat for 10-15 minutes. If you want to re-crisp the edges, remove the foil for the last 5 minutes of baking.

Why Do My Enchiladas Come Out Soggy? 5 Tips to Fix It Fast!

Ingredients

Scale

(For a basic Tex-Mex cheese enchilada version, inspired by the article)

12 corn tortillas
2 cups shredded cheddar cheese
2 cups shredded Oaxacan cheese (or mozzarella as substitute)
2 cups Tex-Mex chili gravy (homemade, thickened)
Vegetable oil for frying
Optional toppings: cotija cheese, cilantro, sour cream

Instructions

Fry tortillas: Quickly fry each tortilla for 2–3 seconds per side in hot oil to prevent sogginess.
Sauce dip: Dip fried tortillas into warm chili gravy and stack them. Let rest 15–25 minutes.
Fill and roll: Add cheese blend to each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Top and bake: Lightly drizzle remaining sauce and top with more cheese. Bake at 375°F for 15 minutes until melted and bubbling.

Serve: Garnish with cotija, cilantro, or sour cream. Serve warm.

Notes

Always use thick, reduced, and warm sauce to prevent soggy results.
Resting the dipped tortillas helps them absorb flavor without becoming mushy.

For chicken enchiladas, use seared, shredded chicken thighs and salsa verde instead of chili gravy.

Author: Emilie Faivre
Prep Time: 25 minutes
Cook Time: 15 minutes
Cuisine: Tex-Mex