I like to make enchiladas both chicken and vensison (in place of beef). My problem is they are difficult to get out of the pan in one piece. Taste is the same but they just do not look like enchiladas. I am just wondering what the secret is. I was thinking maybe I should just heat the sauce up separate instead of pouring over the top.

Cook the tortillas in a mixture of tomato sauce, oil and chili powder until just until they are soft. Then roll and pour sauce over the top. This will make them stand up to the heat and sauce.

Nice tip leever... I usually dip them in the sauce mix and it softens them enough for the fold over...

The problem I have is not in preparation but after cooking. It is very difficult to get them out of the pan in one piece.

I use a Pyrex glass dish and I always coat the bottom of the dish before I put the enchiladas in the dish and I never have them stick.

I do the same. It is not a sticking problem.

Frying the tortillas a bit, in the hot oil mixture will toughen them up. Thus preventing them from breaking up so badly.

I know what you're saying stump. We have the same issue sometimes as they come out of the dish somewhat falling apart and looks more like an enchilada casserole, lol. leevers advice does help though.

Yep pyrex with cooking spray and enough sauce to cover the pan,,, bout to put some frozen ones from last week in now...

THIS^^^^^^^--just did some chicken tonight and no rips-or ravels...

+2....

just make stacked enchiladas and don't worry about them being a tube.

Leever has it. Also, use good fresh tortillas. Go into any mexican market and they're usually in an ice chest by the front door. Fresh ones are tougher and wont creak as easily. The hot oil trick is the right thing.

Anyone have a good recipe they'd care to share?

as mentioned, fry up the tortilla just a little bit and drain the grease. the best way to make them like the restaurants is to find heavy oven safe plates, make the food to order and throw the plates in the oven to warm up. it seriously takes seconds to fold up a few enchiladas and throw the plate in the oven. i've stopped trying to make them in a pyrex dish because it always came out as a casserole... this isn't very practical for feeding a family of 8 or something but it's the best way to do it for taste and look. and that's the reason why your plate always comes out screaming hot.