I have a top drawer Enchilada Casserole recipe that I love to do more like a lasagna, layered with corn tortillas laid flat between the layers of filling. (i.e., not rolled up like enchiladas).
Anyhow, I struggle to keep the tortilla shells from getting mushy. I have tried using them right out of the bag, and I have tried frying them just slightly on a grill before using them. I think the slightly toasted ones came out worse than just plain.
Any ideas for keeping some integrity in these things with all the filling and baking going on?
OK, I just thought of this while writing: You could argue that it doesn't need to bake like a lasagna, why not just heat/cook the filling, layer it with the shells and cheese, slice and serve (before they have time to sog).
Now another idea: maybe take another run at frying these things first but include a little oil to try to crisp up a slightly more protective layer (as opposed to just drying them out on a dry frying pan).
Any ideas, or feedback on these ideas, greatly appreciated!
Anyhow, I struggle to keep the tortilla shells from getting mushy. I have tried using them right out of the bag, and I have tried frying them just slightly on a grill before using them. I think the slightly toasted ones came out worse than just plain.
Any ideas for keeping some integrity in these things with all the filling and baking going on?
OK, I just thought of this while writing: You could argue that it doesn't need to bake like a lasagna, why not just heat/cook the filling, layer it with the shells and cheese, slice and serve (before they have time to sog).
Now another idea: maybe take another run at frying these things first but include a little oil to try to crisp up a slightly more protective layer (as opposed to just drying them out on a dry frying pan).
Any ideas, or feedback on these ideas, greatly appreciated!