Do your enchiladas fall apart at the mere touch of a fork? Are they bursting at the seams and drowning in sauce? Follow these five tips and we promise your enchiladas will never be the same again.

Corn Tortillas

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1. Use (High-Quality) Corn Tortillas

This may be obvious, but this is not the place for wheat flour. Corn tortillas add serious flavor and maintain their structure better when rolled.

2. Fry Your Tortillas

If you don't want them to tear or get soggy, flash fry each tortilla in oil for about 10 seconds on each side to create a barrier so the tortilla won't absorb too much sauce.

3. Make Your Own Sauce

If you've got a blender and some fresh produce and chiles, you can put together a simple salsita in minutes. There are so many variations beyond the classic red and green: your sauce can be made from beans (enfrijoladas), mole (enmoladas), and even peanuts (encacahuatadas).

4. Stuff With Caution

Even though your filling is delicious, it's not worth tearing your tortillas. Use 2-3 tablespoons of filling per tortilla for best results.

5. Don't Get Lost in the Sauce

Many regional enchilada recipes are very light on the sauce: some use it in the tortilla masa, where others dip tortillas in sauce and then fry them without any extra sauce on top. If you're making baked enchiladas, remember that they don't need to be swimming in sauce once you've coated the tortillas.

Check out some of our favorite enchilada recipes below:

Summer Corn Enchiladas Suizas

Enchiladas Divorciadas

Enchiladas Michoacanas

Northern Mexican-Style Enchiladas Rojas

Enfrijoladas

Encacahuatadas

Salvadoran Beef Enchiladas

Entomatadas