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The last few times I made enchiladas the flour tortillas come out soggy or doughy. I'm not quiet sure what I am doing wrong.
I am using Low carb flour tortillas, filling them with either shreded chicken or ground beef and onions, then pouring just a bit of sauce over the top of them (1 small can for two batches or maybe a very tightly filled 9x13), topping with cheese. 350 till golden brown. I am not sure if I am packing them too tight? Too much sauce? Is it the low carb tortillas? I do not remember having this problem, but then again it is not often I make enchiladas either.
I am using Low carb flour tortillas, filling them with either shreded chicken or ground beef and onions, then pouring just a bit of sauce over the top of them (1 small can for two batches or maybe a very tightly filled 9x13), topping with cheese. 350 till golden brown. I am not sure if I am packing them too tight? Too much sauce? Is it the low carb tortillas? I do not remember having this problem, but then again it is not often I make enchiladas either.