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.

How do you make cheese enchiladas not soggy?

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.

How to jazz up enchiladas?

If you want to go all out, serve your Enchiladas with sour cream, Guacamole or Avocado Sauce, and/or Pico de Gallo (tomato salsa) to dollop on top .

Should you cover enchiladas when you bake them?

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Are enchiladas better with corn or flour?

Sturdy yellow corn tortillas hold up better in these enchiladas than more delicate white corn tortillas. (Do not use flour tortillas for this recipe; the flavor isn't right.) The corn tortillas must be softened before they are rolled and baked in the casserole.

What is the best melting cheese for enchiladas?

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

How to keep enchiladas from getting hard on the bottom?

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.

What brand of tortillas are best for enchiladas?

Don't settle for the same old, same old tortillas. CHI-CHI'S® Enchilada Style Tortillas Flour & Corn are the ideal way to wrap up your next batch of enchiladas.

How to make enchiladas more crispy?

Try preheating your enchilada pan in the oven before you start cooking. Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

How do you make enchiladas crispy and not soggy?

Bake the enchiladas before adding sauce Another thing you can try is baking your enchiladas after filling them until the tortillas are just be-ginning to get brown and starting to crisp. Then, add your cheese and sauce on top and bake them again until the cheese is melted.

How do you keep enchiladas from getting hard on the bottom?

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.

How do you make enchiladas without falling apart?

Here's what I do. Dip the tortillas in the enchilada sauce for a light coating. Then fill and wrap. Put a very light layer of suace on top and cover with cheese. Reserve the rest of the suace for plating. You actually want the enchiladas to be fairly dry in the dish when you bake. Add more suace when you plate.

Strawberry S'more Enchiladas with Warm Vanilla Sauce

The Recipe Rebel / Breakfast

written by Ashley Fehr

No ratings yet

Prep Time 30 minutes mins

Total Time 42 minutes mins

Servings 6 servings

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Last updated on April 11, 2022

Easy crepes filled with fresh strawberries, chocolate, and marshmallows, all rolled up and baked in a pan like enchiladas! Topped with vanilla custard sauce and toasted marshmallows, it’s the perfect make ahead breakfast or dessert!

Strawberry S'more Enchiladas with Warm Vanilla Sauce - The Recipe Rebel (2)

I remember when we were growing up, we’d be so excited when mom was making pancakes or waffles for supper. It was like getting away with eating dessert without having to suffer through the rest! I understand now that my mom must have been pretty excited when it was pancakes/waffles-for-dinner night, too, as I now understand how quick they can be to whip up when you have nothing else kicking around in the fridge.

I hadbeen dreaming about doing a dessert enchilada using crepes for a long time when I came up with these. This is another old recipe that I have redone and reworked to be simpler in method and in ingredients and I am so happy I did!

It had kind of been bugging me that when I made these crepes and posted the recipe about 14 months ago, that they weren’t actually “enchiladas” in any form.

“Why did I use the word enchilada? That is so lame, they are nothing even close to an enchilada! You can’t just go throwing the word enchilada around like it doesn’t mean anything.”

And so when I was getting ready to rework this recipe, I figured I should probably roll them up and bake them in true enchilada fashion. I am so glad I did!

When you roll up the crepes with the filling and place them in the pan, it makes them an easy make ahead breakfast that you can leave in the refrigerator overnight! Since everything is already cooked and just needs to be heated and crisp up a bit, they bake so quickly in the morning.

I topped my strawberry s’more filled crepes with a warm vanilla custard sauce like my mom used to make. This was always the best part of eating waffles at my parents’ house. When I was in University, I remember making instant pudding and heating it in the microwave to attempt to make this sauce for pancakes.

I like to think I’ve come a long way since then!

Strawberry S'more Enchiladas with Warm Vanilla Sauce - The Recipe Rebel (3)

I’ve included a few photos of some of the steps below, just so you can see what they look like at different stages. You’ll notice that I rolled them up and put them in a large pan in true family-style enchilada fashion. But then I burnt that pan (and if you’ve ever cooked with a 3 year old and a 6 month old underfoot, you’ll understand how), and had a few crepes leftover to remake them with.

Strawberry S'more Enchiladas with Warm Vanilla Sauce - The Recipe Rebel (4)

You can make them as the recipe says, and roll them up with the filling inside and bake them in a large pan. Or, you can make them as they appear here: lay a crepe down in the pan and sprinkle your filling overtop. When everything starts to melt, simply fold it up like the most delicious omelet you’ve ever laid eyes on.

Strawberry S'more Enchiladas with Warm Vanilla Sauce - The Recipe Rebel (5)

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Strawberry S’more Enchiladas with Warm Vanilla Sauce

written by Ashley Fehr

No ratings yet

Strawberry S’more Crepe Enchiladas: Easy crepes filled with fresh strawberries, chocolate, and marshmallows, all rolled up and baked in a pan like enchiladas! Topped with vanilla custard sauce and toasted marshmallows, it’s the perfect make ahead breakfast or dessert! www.thereciperebel.com

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Cuisine American

Ingredients

Crepes:

▢ 2 large eggs
▢ 3/4 cup milk I use 1%
▢ 1/2 cup flour I use whole wheat
▢ 1 tsp sugar

Vanilla Custard Sauce:

▢ 1 cup milk 1%
▢ 2 tbsp flour I use all-purpose
▢ 2 tbsp sugar
▢ 1 tsp vanilla

For the enchiladas:

▢ 1 1/2-2 cups diced strawberries
▢ 1 1/2 cups mini marshmallows
▢ 3/4 cup chocolate chips

Instructions

Make the crepes: In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.
Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.
Repeat until all batter is used.
Make the custard sauce: In a small pot, combine milk, flour, sugar, and vanilla with a whisk until combined. Cook over medium heat, whisking frequently, until thickened. Set aside.
Make the enchiladas: In the center of each crepe, place a small amount of strawberries, chocolate, and marshmallows and roll up. Place in a lightly greased 9×13″ pan as pictured. Repeat until all filling and crepes are used. (*At this point, you can cover with plastic wrap and refrigerate up to 24 hours before baking)
Preheat oven to 400 degrees F.
Bake enchiladas, uncovered, for 10 minutes or until hot and starting to brown at the edges. Preheat the broiler. Drizzle with custard sauce and top with a handful of marshmallows and broil for 1-2 minutes (keep an eye on them!) just until marshmallows turn golden brown. Sprinkle with more fresh strawberries if desired.

Nutrition Information

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

Hannah says
June 25, 2015 at 10:36 am
My good gobstopper! These are tempting me something serious at 8:30 in the morning. I am both hating and loving the temptation right now. Thank you for sharing this horrible wonderful recipe!
Reply
- Ashley says
  June 25, 2015 at 2:03 pm
  Haha, thank you! I love all things s’mores in the summer!
  Reply
  See Also
  Keto Chocolate Bars (Award Winning Recipe!) - The Big Man's World ®
Cyndi - My Kitchen Craze says
June 23, 2015 at 12:53 am
Another recipe I am so glad that you’ve redone so I can see it and make it!! These sound delicious and I can’t wait to make them for dinner okay probably dessert, but dessert is okay for dinner right? Pinned! Gorgeous pics too Ashley! 🙂 Pinned!
Reply
Stacey @ Bake Eat Repeat says
June 22, 2015 at 10:39 pm
What a great idea for breakfast! This would be such a treat, and so great that you can make them ahead of time too!
Reply
Erin @ Miss Scrambled Egg says
June 22, 2015 at 7:53 pm
Ashley – First of all…I want to come to your house for breakfast. Second of all…this recipe is divine. 🙂
Reply
Rachel @ Bakerita says
June 22, 2015 at 7:21 pm
Oh my goodness, I’m dying over this!!! These look so incredibly good, I need to try them. You’re a genius, and I’m so glad you rephotographed these so I could discover them, and they look GORGEOUS! Pinned!
Reply
Dorothy Dunton says
June 22, 2015 at 5:00 pm
Hi Ashley! I had s’mores for the first time at girl scout camp a VERY long time ago, but these are upscale restaurant quality! Most people call supper “dinner”, but dinner is actually “lunch”, at least that’s what we called it on the farm!
Reply
- Ashley says
  June 22, 2015 at 5:09 pm
  I love all things s’mores Dorothy! It’s funny how we all have different terms for things!
  Reply
June @ How to Philosophize with Cake says
June 22, 2015 at 3:11 pm
Dessert enchiladas? I love that idea! Using crepes makes a lot of sense. Sounds delicious 🙂
Reply
Kelly - Life Made Sweeter says
June 22, 2015 at 2:56 pm
These are so fun! We LOVE enchiladas and a sweet strawberry s’mores dessert version sounds even more amazing! They look gorgeous!
Reply
Medha @ Whisk & Shout says
June 22, 2015 at 1:31 pm
What a fun idea! So creative and love the combo of strawberries and s’mores flavors 🙂
Reply
Alice @ Hip Foodie Mom says
June 22, 2015 at 10:51 am
Ashley, so glad you re-made these!!!! THESE are brilliant!!! Seriously, the BEST idea!
Reply
marcie says
June 22, 2015 at 10:03 am
These look like the tastiest enchiladas ever, Ashley –and they’re so creative! Love the strawberry s’more twist, too — pinned!
Reply
Christin@SpicySouthernKitchen says
June 22, 2015 at 9:57 am
Enchiladas made with crepes are such a fabulous idea! Love the marshmallows!
Reply
Tori@Gringalicious.com says
June 22, 2015 at 7:34 am
UM……..is this real? No WAY! Such pure awesomeness!
Reply
Gayle @ Pumpkin 'N Spice says
June 22, 2015 at 6:15 am
Wow my mind is blown! These look absolutely gorgeous, Ashley! So loving your creativity. What a fun way to eat smores for breakfast! Pinned!
Reply
Diana says
May 2, 2014 at 2:15 am
Came across your blog via Facebook…We tried sweetened coconut as filling for crepes
Reply
- Ashley says
  May 2, 2014 at 6:46 am
  I love coconut! I’ll have to try that sometime Diana 🙂
  Reply
Erin {Delightful E Made} says
April 24, 2014 at 7:11 pm
Stopping by from Freedom Friday, and had to come check out these amazing crepes!! Wowwie, they look so good!! Pinning!
Reply
- Ashley says
  April 24, 2014 at 8:26 pm
  Thanks Erin! Just checked out your site — super fun design! Also found you on Pinterest 🙂
  Reply
Linda says
April 24, 2014 at 7:03 pm
Wow…look great and sound awesome! On my to-try menu for this weekend. Found your blog via Foodgawker.
Reply
- Ashley says
  April 24, 2014 at 8:28 pm
  Thanks Linda! I hope you like them 🙂
  Reply

Strawberry S'more Enchiladas with Warm Vanilla Sauce - The Recipe Rebel (2024)

Strawberry S’more Enchiladas with Warm Vanilla Sauce

Ingredients

Crepes:

Vanilla Custard Sauce:

For the enchiladas:

Instructions

Nutrition Information

Meet Ashley

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What is the secret to good enchiladas? ›

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