Description
This flavorful guide explores the ultimate enchilada question: are enchiladas better with flour or corn tortillas? Dive into the history, taste, texture, and health factors of each to help you choose the perfect tortilla for your next enchilada dish.
Ingredients
2 cups shredded chicken or beef (for testing fillings)
8 corn tortillas
8 flour tortillas
2 cups red enchilada sauce
2 cups green enchilada sauce
2 cups shredded cheese (cheddar or Mexican blend)
1 tablespoon vegetable oil (for frying tortillas)
Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
Prepare two separate baking dishes—one for corn, one for flour tortillas.
Lightly fry or steam corn tortillas to prevent cracking.
Warm flour tortillas slightly for easier rolling.
Fill each tortilla with your choice of shredded meat and a sprinkle of cheese.
Roll tightly and place seam-side down in baking dishes.
Pour red sauce over the corn tortillas and green sauce over the flour tortillas (or mix and match).
Top with remaining cheese.
Bake uncovered for 20–25 minutes or until cheese is melted and bubbly.
Serve warm and taste-test both versions to decide your favorite!
Notes
To prevent soggy tortillas, avoid oversaturating with sauce.
Corn tortillas offer a more authentic flavor, while flour tortillas give a softer bite.
Experiment with fillings and sauces to find your perfect combo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican / Tex-Mex
Nutrition
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
Keywords: enchiladas, corn tortillas, flour tortillas, dinner, Mexican food, Tex-Mex, authentic enchiladas, tortilla comparison