Easy Vegetarian Breakfast Enchiladas - Low Carb Recipe! (2024)

FAQs

What is the secret to good enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Pre-fry your tortillas

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.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

Monterey Jack is a mild, creamy cheese that melts easily and adds a smooth texture to the enchiladas.

Thinly sliced and baked eggplant can serve as a low-carb, nutrient-dense substitute for tortillas. They provide a similar texture and soak up the enchilada sauce, making for a delicious and healthier alternative.

– Enchiladas: Most of the enchiladas that you eat in an authentic Mexican restaurant will be served using corn tortillas.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

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.

Can I prepare my enchiladas ahead of time? ›

Make a whole casserole's worth of enchiladas in advance and you've got a satisfying meal that's ready to go when you want it — or quick, easy-to-heat lunches for the rest of the week. You can also serve them for a dinner party — they're just that good!

Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.

Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.

6Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly. 7Remove it from the oven and let it sit for 15-20 minutes before serving.