Enchiladas in a tray
The Tortilla Mistake You're Making When It Comes To Enchiladas
Enchiladas are a fairly wet dish overall, which can easily turn from saucy to soggy if you skip this one crucial step: frying your tortillas briefly before using them in your dish.
Tortillas that are fried for a hot second absorb some of the oil you cook them in, so they're less likely to soak extra liquid later on, keeping their structural integrity intact.
Yet, the tortillas won't be so stiff that they reject the sauce completely. Plus, any sugar it has will slightly caramelize in the pan, adding sweetness and a depth of flavor.
Select corn or flour tortillas, turn a pan with oil to medium-high heat, and fry them for about 10 seconds on each side until they're golden and crispy, but still nice and bendy.