I have tried makeing enchiladas alot and have used every recipie I can find.The problem is they allways turn out soggy.Even the ones that the tortillia is fried and dipped in the sauce,filled and baked without additional sauce.I have never worked in a restuarant so I am only guessing that each enchalada plate is made to order and baked in a very hot oven, if not I am at aloss.I have also heard that the tortillia should be dipped in the sauce and then fried. I dont know what differance that would make though.How do I replicate restuarant quality enchiladas in a 9 by 13 at home?