Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 24, 2008 04:17 PM

Help! Want to make enchiladas tonight - wrong tortillas!

I have everything I need (I think) to make homemade enchiladas tonight except for the fact that I have flour instead of corn tortillas - I'm supposed to stuff them with cheese, chilies, adobo and leftover chicken and then roll and top them with more cheese and enchilada sauce - will the flour tortillas wind up falling apart in the oven? Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. Nah, you'll be ok if you warm them first so they don't break during rolling.

    Something I like to do to add a little more flavor is to stuff them, then grill them in a non-stick pan, turning once. The little extra sear is a nice addition.

    1. Could i suggest that you forget that flour tortillas are available for anything but fajitas or chimis which are Texmex not Mexican? There is no way you can make an enchilada with the flour things. A lot of websites would like to make you think it is possible but something rolled up in enchilada fashion and sauced are enchiladas. Enchiladas made from a flour cake are nothing more than a bad food stylists figment of imagination

      7 Replies
      1. re: Candy

        Thank you both - two very different opinions - still considering what to do...might just try it and see how it goes...

        1. re: Candy


          Look, it may not be "authentic" but for crying out loud, there is no reason you can't use them as a substitute, especially if there are no corn tortillas to be had.

          1. re: Pylon

            Ok, that does it - I do think, though Candy I'm sure is correct in that flour ones are not authentic, seems like they will be good in a pinch - thanks for all the input....although now I'm considering making them plus a mexican stew for the week - will put up another post if anyone has tried it and can give me any feedback - thanks again!

          2. re: Candy

            Aside from them not technically being enchiladas as per Candy, I do think you'll still have a perfectly good dinner using flour tortillas. Not like you're using tofu and spinach to stuff them with, you're just using a different type of tortialla! So you're having texmex tonight instead of mexican, big deal!

            1. re: Rick

              Hang on a second....tofu and spinach stuffed tortillas.....that's not a bad idea.... :D

              1. re: Pylon

                Pylon, a local tex mex place here makes a "burrito" like that! That's where I got it from lol.

              2. re: Rick

                my 'midwestern' brother makes great 'enchiladas' using flour tortillas. The filling, sauce and love make up for the lack of corn. Sure, they taste different, but they are still great.

            2. Actually I use flour tortillas every time I make enchiladas (I guess it's more of an "enchirito"), just because the roll easier. I got the idea from my sister, and DH and I think they are fantastic.

              1. Going whole enchilada route - dipping the tortillas in sauce, rolling them, and baking them with a sauce probably isn't a good idea, since they are likely to disintegrate. However warming the tortillas so they are pliable, rolling them around a filling, and then serving them with sauce on top will work. This what a taqueria might call a 'drowned or wet burrito'.

                While 'enchiladas' are normally made with corn tortillas, there isn't anything in the name that demands that. It just means 'with/in chile', with out specific mention of the item that is dipped. The name changes when the sauce is more tomato based, or beans (entomatada, enfrijolado).


                1. No problem! Look up chalupas or chimichangas, and you got authentic Mex w/ same ingredients.
                  Living in Norway, I once made enchiladas w/ lefsa (potato flour thin pancakes), yuck! FLOUR OR CORN DOES MATTER!
                  Starbucksbrew, don't eat Mex in Bar Harbor!
                  New Mexican Food Snob