Poll: Enchiladas made with flour or corn tortillas?

MrsAJL · January 2012

I've been looking at enchilada recipes (it's WFD) and I am seeing A LOT of recipes that use flour tortillas. This is anathema to me! But I wonder if maybe that's just because my sweet abuelita would rise up from her grave and kill me with her bare hands if I ever made enchiladas with flour tortillas.

How many of y'all make and/or enjoy flour tortillas for enchiladas over corn tortillas?

[Poll]

Leigha12 · January 2012

What, no special snowflake option?!!? I hate corn tortillas with a passion, so when I make enchiladas, I make half with corn, half with flour. That way I can eat them and my hubs still gets them the right way. While I agree the only right way is with corn, I just won't eat them that way. Most restaurants I go to will accommodate my request for flour tortillas.

Nessia · January 2012

Corn tortillas. If using flour torts then you're making mini burritos or something. Freshly made corn tortillas is probably one of my favorite if not the favorite things in world. I go to Chuy's just for their corn tortillas.

meg120510 · January 2012

Nothing would irritate my grandma more than someone giving her an enchilada made with a flour tortilla! Corn is the only way to go

NoeliaV · January 2012

I prefer flour and DH prefers corn. If I'm making enchiladas, then I use flour. If we're having tacos/fajitas/quesedillas, then I use corn. It's our little compromise, lol.

AustinBride06 · January 2012

I don't think I ever had them w flour until I made fly's creamy green chile enchiladas. Then I was hooked. But only for that recipe (and w fajitas) I prefer flour. otherwise, corn all the way.

AustinBride06 · January 2012

Btw, I thought it was funny that someone got kicked off Top Chef this season for making enchiladas w flour tortillas in San Antonio.

el_twirpo · January 2012

i've tried making enchiladas with corn, but the tortillas always fall apart on me. maybe it's my technique or they got too wet or i didn't buy the right ones. so i go with flour. just easier.

YellowUmbrella · January 2012

el_twirpo:
i've tried making enchiladas with corn, but the tortillas always fall apart on me. maybe it's my technique or they got too wet or i didn't buy the right ones. so i go with flour. just easier.

I've had the exact same problem, which is why I always use flour. I bet there's some step that I'm missing...

brideonjuly8 · January 2012

Before I was pregnant I didn't mind corn tortillas, but while I was pregnant with Steven I had a HUGE aversion to them, like couldn't even walk down the bread aisle, it was so bad. Corn tortillas was all I could smell when I walked by the bread aisle. Now I can't eat them ever. LOL

molliedb · January 2012

corn!!! flour tortillas get ooey gooey gross in enchiladas

kiarox2002 · January 2012

I need a special snowflake option. I hate corn tortillas so I use flour, but then I consider them burritos, not enchiladas. Flour tortilla = burrito; corn tortilla = enchilada.

Side note: My MIL makes "enchiladas" but she doesn't roll up the tortillas. It's like a mexican lasagna. It drives me up the wall that she calls them enchiladas.

balihaigirl · January 2012

molliedb:
corn!!! flour tortillas get ooey gooey gross in enchiladas

this. i cannot stand flour tortillas for enchiladas. blech!!

MrsAJL · January 2012

YellowUmbrella:
el_twirpo:
i've tried making enchiladas with corn, but the tortillas always fall apart on me. maybe it's my technique or they got too wet or i didn't buy the right ones. so i go with flour. just easier.
I've had the exact same problem, which is why I always use flour. I bet there's some step that I'm missing...

Well I usually soften my corn tortillas for enchiladas in a mix of oil and sauce. I put the tortillas in and they fry up a little bit, then I stuff them. This is how my grandmother did them.

Also, I'm careful not to over stuff the tortillas and to be sure I roll them tight. Because all the ingredients are cooked before assembly, baking them is really only to meld flavors and melt cheese, so be careful not to cook them too long. I've never had them fall apart.

So the keys are 1) to soften the tortillas by cooking them in some oil and sauce before stuffing and 2) to not overcook them.

MrsAJL · January 2012

dup! Stupid nest.

bluestreet · January 2012

YellowUmbrella:
el_twirpo:
i've tried making enchiladas with corn, but the tortillas always fall apart on me. maybe it's my technique or they got too wet or i didn't buy the right ones. so i go with flour. just easier.
I've had the exact same problem, which is why I always use flour. I bet there's some step that I'm missing...

make sure to heat them for 3 seconds in hot oil and place them on a paper towel. It develops the flavor and they don't fall apart.

bluestreet · January 2012

Corn 4 ever. That said, I've snuck bites of DH's Hula Hut enchiladas made with flour, and they were pretty tasty.

joyco · January 2012

Flour enchiladas get all gooey when you make enchiladas out of them and that's gross. Plus, on Top Chef, they blasted the person who even suggested making enchiladas out of flour torts.

Corn all the way, baby!

joyco · January 2012

AustinBride06:
Btw, I thought it was funny that someone got kicked off Top Chef this season for making enchiladas w flour tortillas in San Antonio.

HA! I hadn't read any responses and just said the same thing myself!

flymansWife · January 2012

AustinBride06:
I don't think I ever had them w flour until I made fly's creamy green chile enchiladas. Then I was hooked. But only for that recipe (and w fajitas) I prefer flour. otherwise, corn all the way.

this. the creamy green chile enchiladas are the only time i use flour. otherwise, always corn.

SaraLouiseBride08 · January 2012

I'd never had Enchiladas with flour until a couple weeks ago at Hula Hut. While they were tasty, they were definitely burritos.

el_twirpo · January 2012

MrsAJL:

Well I usually soften my corn tortillas for enchiladas in a mix of oil and sauce. I put the tortillas in and they fry up a little bit, then I stuff them. This is how my grandmother did them.
Also, I'm careful not to over stuff the tortillas and to be sure I roll them tight. Because all the ingredients are cooked before assembly, baking them is really only to meld flavors and melt cheese, so be careful not to cook them too long. I've never had them fall apart.
So the keys are 1) to soften the tortillas by cooking them in some oil and sauce before stuffing and 2) to not overcook them.

ah, so that's the secret...

fjaril · January 2012

Ok, all this enchilada talk has me craving them. someone share some recipes please

YellowUmbrella · January 2012

fjaril:
Ok, all this enchilada talk has me craving them. someone share some recipes please

I know - me too!

My mom just emailed me this recipe yesterday. I haven't made them yet, but I have the ingredients on my grocery list for this weekend:

https://www.realsimple.com/food-recipes/browse-all-recipes/spinach-enchiladas-00100000072583/

ShernRich · January 2012

I never make enchilladas with flour. I agree, a gooey, chewy mess. I make them just like el_twirpo mentioned. I prefer yellow corn over the white corn tortillas, and (when I can find them) the red tortillas.

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