Making enchiladas with flour tortillas
I was born in the US, and grew up in a low-income neighborhood, surrounded by Mexican families, where our next door neighbors sometimes sent over a steaming stack of fresh tortillas (and where hunch backed Mexican grannies often literally peddled hot, fresh, homemade tamales door to door without being able to speak a word of English, just to make a bit of extra income for their struggling families). These childhood memories probably have something to do with the fact that I still LOVE, and crave, my Mexican food....in spite of the fact that I now live in a small village in Central Europe. You can picture the situation; When I want a bean burrito, I have to make my own flour tortillas from scratch, and my own refried beans starting with dry beans. Etcetera. But it's worth it. Like, I said, I love and crave it. But on to my present dilemma.
I am making enchiladas for my husband's birthday tomorrow, but sadly there will be no corn tortillas. Masa harina is impossible to come by here. I have tried to do tortillas from corn flour made without slaked lime, but it's hopeless. So, yes, enchiladas with flour tortillas...
I know (from experience) that they will be a bit gooey/gluey. I am just trying to figure out a way to, at least, somewhat reduce that effect. And I knew chowhounds would be the right people to help me brainstorm.
So far, I was thinking about skipping the dunking of each tortilla in sauce before rolling, instead stuffing and rolling them up dry and placing them that way in a lightly oiled casserole, then pouring the sauce just over the top and sides. Would that work? Any thoughts on that? Or should I lightly fry my homemade flour tortillas in oil before stuffing +rolling. Any insights here would be much appreciated! Thanks in advance.
Oh, my heart bleeds for you. I had a friend from Texas who lived in New Zealand back in the eighties. He grew everything he needed to make Mexican food, because nothing was available there. Down to growing field corn, drying it, slaking it, and grinding it.
Maybe something like Chimichangas would work? Fill the flour tortillas like a burrito, fry, and serve the sauce at the table? Not enchiladas, but could be good.
If you are set on something truly "enchilada" like, I would dry griddle the flour tortillas rather than fry them. Fill them, sauce them bake them until just hot. Good luck
Consider making an enchilada casserole instead. I've found that layering flour tortillas between all the fillings somehow negates a bit of the gluey factor--maybe there's less tortilla in each forkful? Just a thought...
And I certainly feel for you--hubs is Indian, and we married long before ready-made chapattis were available (not to mention finding spices or cilantro). Used to make 'em from scratch nearly every day, along with from scratch wrappers for samosas. Oh, what we go through to make the food we want!!
Yes, you are on the right track. Don't dunk the tortillas first and just stuff & roll them dry. I have done that before. I wouldn't fry them first either, that may make them too dry & split easily. I would just pour sauce or salsa on the top, but not around the sides. If they are swimming in sauce, they will get mushy.
I second this. Some of the enchiladas we made at Don Pablos (hey while a chain we made almost every thing from scratch) were with flour tortillas.
Best would be have your filling hot and your sauce hot and assemble a few per plate as you eat them rather than baking them ahead of time. Do not dip the flour tortilla before filling them.
For what it's worth, I like fresh flour tortillas more than fresh corn tortillas. I love the gluiness of fresh flour tortillas and think they are superior with melted cheese. Of course, sauce can make them a little soggy, but this hasn't stopped many a fine TexMex restaurant from serving burritos "ranchero style."
My mom's recipe for enchiladas calls for flour tortillas - the slight gumminess is part of what I love about them. However, she doesn't dip the tortillas - she just coats the bottom of the pan with a little sauce, then places the filled, rolled enchiladas in the pan and pours more sauce over. Put them immediately into the oven and you're good to go. I make her recipe from time to time and I've found that by adding a thin layer of refried beans to the insides, you reduce the gumminess factor even further (although I still prefer the original beanless recipe!).