Common Questions
Should I use corn or flour tortillas?
Either works. Corn tastes more classic and gives better toasted edges, but it can crack. Flour rolls easily and stays soft and cozy. If you use corn, warm them first so they bend without breaking.
How do I keep enchiladas from getting soggy?
A little softness is the point, but here is the move: do not drown the pan. Use sauce under and over, then bake covered first so the center heats through, and uncover at the end so the top can blister and the edges can crisp.
Can I make these less spicy?
Yep. Choose a mild salsa verde and skip the jalapeño. You can also stir in an extra tablespoon or two of sour cream to calm things down.
What is the best chicken for enchiladas?
Rotisserie chicken is the weeknight cheat code. Otherwise, shredded chicken thighs stay extra juicy. If you only have breasts, add a splash of broth to the filling so it stays tender.
Can I use green enchilada sauce instead of salsa verde?
Yes. Green enchilada sauce is usually smoother and a little more cooked. If it tastes flat, squeeze in a little lime and add a pinch of cumin.
Help, my corn tortillas are still cracking
Two fixes: give them a quick pass in a warm dry skillet, or do a quick dip in the warm sauce (just a second) before filling. Either one makes them more flexible and way less dramatic.
My salsa verde tastes really tangy. How do I mellow it?
Salsa verdes vary a lot. Stir in another spoonful of sour cream, add a bit more cheese, or (if it needs it) a tiny pinch of sugar to round out the sharpness.
