The Best Type Of Tortilla To Use For Enchiladas

In the never-ending battle for the hearts and mouths of Mexican food diners — enchiladas are a heavyweight that can go toe-to-toe with tacos and burritos any day. Saucy, cheesy, spicy, and packed with a wide variety of fillings, enchiladas are comfort food with a kick. The simple formula of rolled tortilla, filling, and sauce makes it easy to give enchiladas the personal treatment; whether slathered in chile sauce tex-mex style or topped with Swiss cheese and tomatillo salsa, you can find the enchilada that speaks to you (via Texas Monthly).

With so many delicious options, you might not be worried about the tortillas you're using as you fill them up with your beans and cheese. They tend to be an afterthought, the mere vessel to deliver the fillings and toppings you want, but that's a mistake. Like the bread for a sandwich, the proper tortilla can make or break your enchiladas, turning your perfect rolls into a bland, soggy mess. Corn and flour tortillas have specific properties that make them each right for different Mexican dishes, but which should you reach for on enchilada night?

Crispy corn tortillas dipped in sauce are best for enchiladas

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour. According to All Recipes, corn is the traditional choice, not just for the extra flavor they bring, but because they resist getting soggier and hold their shape better when rolled. Softer flour tortillas may be preferable for wrapping around a burrito, but MasterClass says they absorb more moisture, making them prone to sop up that enchilada sauce and fall apart.

Even with corn tortillas, you are not totally out of the soggy enchilada woods if they are not appropriately prepared. Bon Appétit says you should always fry your corn tortillas in a pan to crisp up the outside and add a protective layer against the sauce. Mexican enchiladas are also traditionally dipped in sauce before being rolled, which seems like it would make things soggier; however, this helps distribute the sauce more evenly, so one side doesn't become overly wet. 

Now that you've got the right tortillas prepared the right way, there should be no hesitation in filling them with some carne asada and digging in.