How to Make Enchiladas Like a Pro (Tips from Beto’s Mexican Restaurant & Catering)

If there’s one dish that always feels like home, it’s enchiladas. Rich sauce, gooey cheese, and that perfect roll of corn tortillas filled with goodness , you just can’t beat it. But here’s the thing: enchiladas can also be tricky. Roll them wrong, choose the wrong tortilla, or forget a key step, and suddenly you’ve got a pan of broken tortillas and disappointment.

Don’t worry, at Beto’s Mexican Restaurant and Catering, we’ve been making enchiladas long enough to know all the little secrets that make them come out perfect every time. And today, I’m sharing those tips with you. 🌮✨

Start with the Tortilla — The Unsung Hero

Everyone gets excited about the filling and the toppings, but here’s the truth: the tortilla makes or breaks your enchiladas. If it’s too thin, it falls apart. If it’s not pliable, it cracks when you roll.

At Beto’s, here’s how we prep tortillas so they’re ready to roll:

1. Dip the tortilla completely in melted butter (add a little taco spice to the butter for a flavor boost).

2. Flash fry the tortilla in a pan - just a few seconds on each side. Soft enough to roll, but not so soft it falls apart.

3. Choose wisely. Start with corn tortillas that are thick enough to handle this process.

   
   

👉 This step alone solves the #1 enchilada problem at home: tortillas breaking apart when you roll them.

Completely dip your tortilla in melted butter (add spice to butter for extra flavor)

Filling — Keep It Simple, Keep It Balanced

For beginners, I always suggest starting with a classic combo: cheddar and jack cheese. It melts beautifully and has that gooey, comforting flavor everyone loves. While you’re filling tortillas, preheat your oven to 350°F so it’s ready to go.

The Rolling Trick You’ve Never Tried

Here’s a secret move most people don’t know: after dipping your corn tortillas in butter and flash frying them, place them on a shallow sheet pan (3 - 4 inches). Then sprinkle on a generous layer of cheese, enough to almost cover the surface of the tortilla, but not all the way to the edge.

👉 Leave a little border. If cheese melts off the edge, it will stick to the pan and may tear the tortilla when you roll it. No need to spray the pan either; the butter you dipped the tortillas in will keep them from sticking.

Slide the pan into the oven for about a minute, just long enough to start the melting process. You don’t want to completely melt the cheese here, only soften it so it adheres to the tortilla.

Another bonus? Don't roll too tight, they're not taquitos. Slightly melted cheese stays put, so when you roll the tortilla, the filling won't spill out.

The result? Neater enchiladas that hold together beautifully while baking.

Place the moistened tortillas flat in the pan with cheese. Into the oven for about 3 minutes to pre-melt cheese

Sauce and Cheese - Keep It Simple

Once your enchiladas are rolled, transfer them to a shallow pan (about four inches deep works perfectly). Now’s the fun part: topping them.

Here’s my advice if you’re just starting out: don’t stress about making sauce from scratch. In the beginning of your enchilada journey, just swing by Beto’s Mexican Restaurant and Catering and pick up your favorite sauce - whether it’s chili, queso, or sour cream sauce. We’ll even help you figure out the right quantity for the pan you’re making.

Once you’ve got your sauce, pour it over the enchiladas while it’s still hot, then finish with a generous sprinkle of cheese.

👉 Don’t worry - there will be more food blogs coming where we’ll tackle sauce-making from scratch. But for now, keep it simple and let Beto’s take care of the heavy lifting.

Roll your enchiladas (not too tight)

Bake to Perfection

Pop the pan back into your 350°F pre-heated oven and let the cheese finish melting inside while the top gets bubbly and gooey. You don’t need long here, just enough to bring everything together.

👉 And no need to cover the pan with foil. Leaving it uncovered lets the cheese on top get that beautiful melted, golden look without steaming the enchiladas and making them gummy.

Your enchiladas are ready to eat.

Garnish Like a Chef

When serving, finish with a sprinkle of fresh cilantro. It gives a burst of color and freshness that balances out all that rich, cheesy goodness. 🌿

What About Sides?

Traditionally, enchiladas are served with Mexican rice and refried beans. But let’s not overwhelm you, that’s a whole other blog post. 😉 For now, you can always pick up rice and beans from Beto’s Mexican Restaurant and Catering to complete your plate without the extra work.

Final Bite: The One Tip That Changes Everything

If I could give home cooks one piece of advice to instantly improve their enchiladas, it would be this: find the right corn tortilla. Don’t just grab the first package at the store. Buy two or three different brands, try them with your family, and see which one you like best. The tortilla isn’t just a wrapper, it’s part of the flavor profile, and choosing the right one will elevate your enchiladas more than anything else.

At Beto’s Mexican Restaurant and Catering, we’ve learned that enchiladas are all about balance: the right tortilla, the right prep, the right sauce, and a little love. Follow these steps, and your enchiladas will taste like they came straight from our kitchen. 🌮❤️