Should Enchiladas Be Made With Corn Or Flour Tortillas
Edward R. Forte
January 9, 2022
You'll also learn how to make enchilada sauce from scratch (or you can simply open a can—we won't tell!).Another great thing about making enchiladas is that they're completely customizable so you can tailor them to anyone's taste preference.Technically the first step in making enchiladas is choosing a recipe and rounding up your ingredients.Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.Test Kitchen Tip: Corn tortillas are more pliable and easier to roll if heated first.can no-salt-added tomato sauce, ¾ cup water, and ½ teaspoon salt.Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas.Simply choose savory ingredients you love, pick from veggies, cheese, beans, meats, chicken, and seafood.Roll up tortillas and place them, seam side down, in a row in the baking dish.Test Kitchen Tip: If all the enchiladas don't fit in the dish crosswise, tuck some around the sides.Return the pan to the oven to bake about 5 minutes longer or until the cheese is melted.Use ½ to 1 cup of cheese to sprinkle on top of a 3-quart rectangular pan of enchiladas.Snipped fresh cilantro, sour cream, diced tomato, shredded lettuce, and homemade salsa all make tasty enchilada toppers.Test Kitchen Tip: Can you make enchiladas ahead of time? .
Chicken Enchiladas Recipe
This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009.Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings.But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together.I’m also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I’m at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food (another good reason to make and freeze a second batch ♡).This recipe can also easily be adapted to be gluten-free or customized with your choice of protein, beans or cheese.(The word enchilada is derived from the Spanish verb enchilar, which means “to season with chili.”).In the centuries and decades since, dozens of different varieties of enchiladas have become traditional in different regions around Mexico, as well as in various nearby countries in Latin America (such as Costa Rica, Honduras, Nicaragua and Guatemala).This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce.I typically sauté diced boneless skinless chicken breasts for the enchilada filling.White, yellow or red onion will work for the enchilada filling sauté.Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas.It’s made with simple ingredients that you likely already have in your pantry (oil, flour, a handful of spices, and chicken stock).As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however you would like!Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.It’s also very simple to make and brings the most delicious savory green chile flavor to this dish.It’s also very simple to make and brings the most delicious savory green chile flavor to this dish. .
Are Flour or Corn Tortillas Best for Enchiladas, Tacos, Taquitos
There is one factor that often divides fans of this amazing cultural cuisine when it comes to authentic Mexican dishes, and that is the tortillas.With their amazing flavor and their structure retention, corn tortillas can be fried, baked, soaked in liquid for instance.To help bind the dough and prevents the tortilla from crisping up like a chip there is generally some form of fat in the recipe.In northern Mexico and widely across American Mexican food joints, flour tortillas are also quite commonly found.The truth is that both kinds of tortillas serve an excellent purpose in the food world while every diner has their opinions on authentic Mexican dishes.With the fun of over-stacked cheese and crackers, tostadas have all the topping choice of quesadillas like tiny crispy pizzas.Authentic Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV, Paradise, Lone Mountain & Henderson, NV). .
Best Chicken Enchilada Recipe
Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese.They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments.There aren’t really “top” secrets per se, but when you’re making something as simple as chicken enchiladas, each component needs to be delicious.All of those canned enchilada sauces also have tons of preservatives and sodium, so making your own is healthier as well.I know they tend to break easily, but if you follow our tips and tricks, you’ll end up with perfect enchiladas every time!Start by sweating the onion and garlic in the oil, then add in tomato paste.Cook for a minute or two, then whisk in chicken stock, spices, and apple cider vinegar.Bring the mixture to a boil, then reduce to a simmer for about 15 minutes until it’s thick.Toss a little bit of the enchilada sauce with the chicken to keep it moist throughout baking.Dredge corn tortillas in hot oil to keep them from tearing during the rolling and baking process.A Mexican meal isn’t completely without a big bowl of guacamole, and this goat cheese avocado dip always hits the spot!Tender and flavorful shredded chicken is stuffed into corn tortillas along with a little bit of cheese, smothered in an easy homemade enchilada sauce, and covered in more freshly shredded cheese.They’re popped into a hot oven just until the cheese melts, and served with your favorite Mexican condiments.8 corn or flour tortillas Enchilada Sauce 1 tbsp olive oil.1/2 tsp ground cumin Instructions Preheat oven to 375 degrees.Place chicken in a large stock pot and cover with water.Add onion, garlic, bay leaves, carrot, and celery.To make sure it's cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done.Remove chicken from the cooking liquid and cool until it's easy enough to handle.Shred chicken, discard leftover liquid and veggies in the pot.Spoon enough enchilada sauce into the casserole dish to lightly coat the bottom.If using corn tortillas, add canola oil to a medium skillet.Place chicken filling in the tortilla and then sprinkle with a tablespoon of cheese.If using flour tortillas, simply roll, fill with chicken and cheese, and skip the oil.Place in the oven and bake until the cheese is melted and the enchiladas are hot and bubbly, about 15-20 minutes.Nutrition Facts Best Chicken Enchilada Recipe Amount Per Serving (1 g) Calories 413 Calories from Fat 207 % Daily Value* Fat 23g 35% Saturated Fat 9g 56% Cholesterol 85mg 28% Sodium 816mg 35% Potassium 714mg 20% Carbohydrates 24g 8% Fiber 4g 17% Sugar 4g 4% Protein 30g 60% Vitamin A 3044IU 61% Vitamin C 7mg 8% Calcium 330mg 33% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet. .
Flour vs. Corn Tortillas: Which Do You Use (And When)?
And nachos, enchiladas, tostadas and…my glob, just so many good, tasty Mexican things.But there are two main kinds of tortilla, and they both have very different histories and culinary lives.These tend to be on the smaller side, as a corn tortilla that was too big would likely break apart.You wouldn’t really use corn tortillas for fajitas, because they usually come with meat, peppers and onions, cheese, guacamole, sour cream, pico de gallo, et cetera.If you pan-fry them (my top pick), make sure you put the taquitos into the pan seam-side down so they don’t come apart.They can stand up to being soaked in sauce and baked without completely falling apart, and thus are the clear option.Flour tortillas were thought to have originally been invented by Spanish Jews who had been exiled to New Spain (Panama, basically) during the Inquisition, who considered maize to be non-kosher.Flour tortillas are softer than corn but don’t have the same level of flavor.If you’re building a truly epic taco with all the goods, you’re gonna want to use a flour tortilla to keep hold of all that stuff.In places like Texas, where Tex-Mex is king, you’re likely to find flour tortillas used for pretty much any taco.The key to making good burritos, despite what you might think, is not to overfill them; you need to have enough of a tortilla border on all sides to seal that bad boy up once you roll it.With all the fillings you get for these, the flour tortillas stand up a little better and won’t fall apart to expose your shirt to guacamole and beans.Just make sure you use flour tortillas on the smaller size, as they better facilitate the fajita-eating experience.They don’t look the same, feel the same, or taste the same, and corn tortillas-turned-chips win over flour tortillas for all of those parameters.I suggest using a griddle or cast-iron skillet, with a bit of butter on each side to facilitate aforementioned flakiness.When the sauce is limited to one side or the other, it can have trouble penetrating all the way through, which is why tacos with a ton of stuff do well with flour tortillas. .
When I'm asked, "what's your favorite recipe on the site?," my reply without hesitation is this one— my mother's cheese enchiladas!We had enchiladas at least once a month my entire childhood; it's still the most requested recipe from any of my siblings when they come home to visit.We'll often make extra just so my father can have leftover enchiladas for breakfast the next day (it's his version of chilaquiles).Here's her step-by-step guide to how to make enchiladas using yellow corn tortillas, a cheesy filling, and a tomato and green chile sauce.Place the rolled tortillas in a 9x13 casserole dish, cover them with the tomato and green chile sauce, a little more cheese, and bake.You can continue "stacking" tortillas, removing the ones that have bubbled, softened and lightly browned, while adding more oil as needed to the pan.We like to eat these enchiladas with a simple side of thinly sliced iceberg lettuce sprinkled with a little apple cider vinegar and some salt.Iceberg lettuce is cool and crunchy and has just the right texture and taste to accompany these enchiladas. .
Homemade Beef Enchiladas
This recipe includes a quick homemade red enchilada sauce and an easy ground beef filling that’s ready for the oven in 30 minutes.Enchiladas originate in Mexico where people have been wrapping corn tortillas around fillings since Mayan times.It is super easy to make enchilada sauce at home and takes less than 10 minutes, but if you’d like, you can always use a store bought can. .
Never Make Soggy Enchiladas Again - Bon Appétit
Below, reader Rebecca Ragland confesses to associate food editor Rick Martinez that she's guilty of making seriously soggy enchiladas.Dear Rick, savior of soggy, soupy enchiladas, I homemade green enchilada sauce using fresh peppers, tomatillos, onions, and garlic.Your sauce sounds amazing, but your soggy enchiladas are breaking my heart.In Mexico, before anything else, corn tortillas are quickly fried until they just start to crisp up and take on a little bit of color.Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown.After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. .