I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The main difference seems to be that the recipes I've seen call for putting some sauce in a casserole pan, adding the enchiladas, and then adding more sauce and cheese before baking. This always comes out soggy. It's still good, but it's not the same as I'm getting in a restaurant (or on my recent trip to Mexico), which seems more like they just broil the enchiladas for long enough to melt the cheese.
I guess the question(s) fall a couple of different ways:
Is this the right way to be making enchiladas?
What are the restaurants doing that is different?
Are there different styles of this dish that explain the discrepancy?
Best Answer
Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery.
I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.
I've heard that corn tortillas are more resistant to going soggy than flour ones, but couldn't comment from experience.