If you briefly heat the corn tortillas in a cast iron pan before you dip and roll they hold together better, but I prefer flour tortillas myself.

Either way, any enchilada filled with halibut is my all time favorite dish

 

Fiesty Latinas, like The_Paolos wife, dip the corn tortilla in hot oil and fry briefly before filling and rolling. Flour is blasphemous for enchiladas.

Also, you must pluck the tortilla out of the hot oil with your bare fingers.

 

This is how my Latina grandmother made them. I've done it that way. However, it's very time consuming. When I need to make a quick dinner for the kids, flour tortillas are much faster. Taking the time to use corn tortillas tastes much better though. The only thing I insist on is that enchilada sauce DOES NOT HAVE TOMATO! Tomato in enchilada sauce is an abomination.

 

Enchiladas are usually made with corn but flour can be used, I found that if you use a thick flour, they will get gummy in the sauce

 

The only time flour is acceptable is for burritos.

Get a pan, heat them up, and do it the right way.

 

You can use the corn/flour blend tortillas too.
I use corn. Heat them in a small pan in a stack with a little oil and shuffle them as they heat. Do 8-10 at a time. Heated in a stack they steam and don’t dry out and become flakey and brittle

 

Flour is not an acceptable alternative for corn. I had to "educate" my wife on that when we met. We both use corn now...

I'll place them on a plate with a damp doubled up paper towel on top. Nuke it for 20 seconds. Flip. 20 seconds more. Fill and roll before they cool.

Oil also works as others have mentioned.

 

The acceptable tortilla is whichever you prefer. As for whether anyone else approves, who cares?

 

I don’t care who you sleep with, where you go to church, or who you vote for.

This though is sacrilege, flour is only acceptable for burritos, I will die on this hill.

 

I always do the fry pan thing with corn tortillas meant for Tacos, never considered it for Enchiladas. I'll buy extras in case there's some screw-ups and with me doing it there will be. Never fails.

Thanks for all the tips. Especially the bare fingers in hot oil technique.

 

If your corn tortillas are particularly brittle, a quick dip in water before throwing it in a hot pan helps to steam the tortilla and make it more pliable for filling/rolling.

Get the pan a little hotter and leave the tortilla in for a little longer will still produce the crispiness needed for tacos.

 

I still find enchiladas with flour tortillas passable. I'd never make them myself or pay for them with flour but I'll eat them happily.

Like others said, I briefly pan fry my tortillas in an oily frying pan before I roll. I see others just dipping them in hot enchilada sauce, but that doesn't make them pliable and durable on its own. I also use the larger corn tortillas. I think they're 6" or maybe 8" and usually under the label Don Pancho in my grocery store.

 

GBM…. I can never find anything but the dinky ones in local stores. That’s another reason I inquired about flour.

 

I haven't looked there for quite a while, as my local place has them, but I know I used to get them at both WinCo and Safeway. Not positive which brand but I think they were the same.

 

Use whatever you want to. I've been eating Mexican/Hispanic food my entire life. When I want the good stuff, I go to the Mercados. My wife has become a great Mexican cook. Our neighbor was a professional cook and owned several Taquerias. Seriously been cooking since she was old enough to work with mom and grandma. Authentic is the best. No Exceptions. Many, many variations from all over and it's all good. I eat some practically every day not to mention all the good homemade Salsas and Peppers we can. Amazing and delicious. 😋😋😋😋

 

We have a tortilla warmer, 2 sizes, one small and one large. They look a round hot pad with a slip in it. Slide your corn tortilla inside and then 10-15 seconds in the microwave, a dip in the warm enchilada sauce, stuff and roll away.......no breakage. We also use it for the large flour tortilla's when we make burrito's. It kind of steams them making them more pliable to roll.

 

Your life will change when you discover the Hotdog taco

 

Nothing is as life changing as a twinkie weiner with cheeze wiz - dont forget to dip in milk when eating it.

 

Melt Lard to prepare them instead of oil.
Also melt some in the pan before you warm up your refer beans.
Or duck fat if you have it handy.
Thank me later

 

I prefer corn, but I’d go with, try flour and decide for yourself. I rarely mess with individual enchiladas. It’s easier to make a layered enchilada casserole.

 

To each there own corn/flour.
An enchilada is corn.
A wet burrito is flour

I like enchilada's. Not so much wet burrito's.

 

Corn for sure!
I will occasionally just layer all the ingredients in a dish - Enchilada casserole
You really cant go wrong- Unless you use flour! Nah- to each their own.

 

Seventy-five years ago, Mexican food was nonexistent in deep Appalachia. Never had it until maybe 30 years old. It was ok and between flour and corn, I'll have it in corn.

 

Get the Don Pancho Goldenblend tortillas. A mix of corn and flour. Made here in Salem, OR.

We make "Mexican Lasagna" layer corn tortillas, shredded chicken, mozzarella cheese, and enchilada sauce. Repeat for 4 or 5 layers.

 

I generally only eat corn tortillas, but I do like those. If I want more of a burrito I'll make a couple of smaller ones using them rather than one giant flour shell.

 

No question. Corn only.
We heat up (simmer) enchilada sauce in a sauce pan. We'll drop a few CORN tortillas in the sauce at a time as we make the enchiladas. It only takes a minute or two. 2 tortillas in, 2 tortillas out, so on till we are done.

 

So the key to corn as I understand it is to fill the tortilla while it’s still hot out of the pan?

 

Dog
The tort is dry when straight out of the package. Why it tends to crack and crumble.
The heated oil makes it more workable and firms it up a touch. About 5-10 seconds each side.
The tort does not need to be hot when rolling, just moistened.

I typically place each moistened tort on a small plate and stack them.
Then set them to the side while working on the other ingredients.

Since I use lard, once the torts are moistened I use the same lard pan for cooking other ingredients like refer beans or meat filling. Lard gives it all a good flavor imo.

 

I use bacon grease whenever I can. Don’t understand the, “tort is dry when straight out of the package.” Well kinda but doesn’t appear excessive. Maybe it’s just me? Will try the moistening thing. I’ve been known to moisten a tort before dropping in the fry pan but that’s a Taco thing, not Enchilada. Cooking is certainly a learning process that never stops.