Enchiladas are a popular Mexican dish that typically consists of a corn or flour tortilla that is rolled or folded around a filling and covered in a chili pepper sauce. The use of corn versus flour tortillas for enchiladas depends on the region in Mexico.
Quick Answer
In most regions of Mexico, corn tortillas are more traditionally used for enchiladas. However, flour tortillas have become increasingly popular for enchiladas, especially in northern Mexico and the United States.
Regional Differences in Mexico
In central and southern Mexico, corn tortillas are strongly preferred for enchiladas and most other Mexican dishes. This includes places like Mexico City, Oaxaca, Veracruz, and the Yucatan Peninsula. Corn has been the staple grain of indigenous Mesoamerican cultures for thousands of years and corn tortillas remain integral to the local cuisine.
In northern Mexico, particularly the states along the U.S. border like Sonora, Chihuahua, and Baja California, wheat flour tortillas are more common. This is likely due to the influence of the U.S. and greater availability of wheat flour in the north. While corn tortillas are still used for enchiladas, flour tortillas are widely accepted.
Central and Southern Mexico
In central and southern Mexico, using corn tortillas for enchiladas is seen as more traditional and authentic. Freshly made corn tortillas have a soft pliability that works well for rolling and folding enchiladas.
When heated and sauced, the corn tortillas become soft but still have some toothsome chew. The corn flavor also balances the rich chile sauce. Some popular enchilada styles from central/southern Mexico include:
- Enchiladas suizas from Mexico City – with green tomatillo sauce
- Enchiladas de mole from Oaxaca or Puebla – with mole sauce
- Enchiladas poblanas from Puebla – filled with chopped meat and onions
Northern Mexico and Americanized Enchiladas
In northern Mexico, wheat flour tortillas are common, especially in states along the U.S. border. Northern Mexican regions have more influence from Tex-Mex and Cal-Mex cuisines in the U.S. As wheat flour became cheaper and widely available, flour tortillas became popular for burritos, tacos, and enchiladas.
Flour tortillas have a softness and extensibility that work well for enchiladas. When cooked, they have a mild wheat flour flavor that pairs nicely with sauces. Some popular northern Mexico/Tex-Mex style enchiladas include:
- Enchiladas rancheras – filled with cheese, onion, and peppers
- Enchiladas rojas – filled with cheese, onion, chili gravy
- Enchiladas verdes – filled with cheese, onion, green chili sauce
Flour tortillas are also very common for enchiladas served in Mexican restaurants in the U.S. American consumers are often more familiar with flour tortillas than fresh corn tortillas.
Availability of Ingredients
The type of tortilla used for enchiladas depends heavily on available ingredients. In rural areas and small towns in central/southern Mexico, homemade corn tortillas are readily available. But flour tortillas may be hard to find fresh.
In northern urban areas and along the U.S. border, both corn and flour tortillas can be purchased fresh. But flour tortillas are mass-produced and have a longer shelf life. In the U.S., most grocery stores stock flour tortillas but not fresh corn tortillas.
Fresh vs. Store-Bought Corn Tortillas
For the most authentic enchiladas, fresh corn tortillas are ideal. Dry or store-bought corn tortillas do not have the same soft pliability when warm. However, in many areas, fresh corn tortillas are not easy to source. So store-bought corn tortillas, sometimes labelled as “enchilada style” are acceptable.
Flour Tortilla Varieties
There are many varieties of store-bought flour tortillas to choose from for enchiladas:
- White flour – Most common; mild flavor
- Whole wheat – Nuttier, wheatier taste
- Spinach – Green color; hint of spinach
- Tomato – Reddish color; tomato flavor
White flour tortillas are the most popular choice for enchiladas, but any of these varieties will work.
Taste and Texture Differences
Beyond tradition and availability, corn and flour tortillas simply have different properties that affect the end texture and taste of enchiladas:
Corn Tortillas
- More robust corn flavor
- Rustic toothsome texture
- Holds its shape when rolled
- Gets soft but notfall apart when sauced
Flour Tortillas
- Very soft and pliable when warm
- Tender, less chewy when cooked
- Easier to handle for folding/rolling
- Mild wheat flour taste
In the end, it comes down to personal preference. Some people always prefer corn tortillas for authentic corn flavor and heartier texture. Others like the ease of handling and softness of flour tortillas.
Filling and Topping Considerations
The filling and toppings also affect whether corn or flour tortillas are more suitable:
Corn Tortillas Pair Better With:
- Chunky fillings – meats, veggies, beans, rice
- Rich thick sauces – moles, chili gravy
- Fried tortilla chips and cotija cheese topping
Flour Tortillas Pair Better With:
- Ooey melty fillings – cheese, eggs, creamy sauces
- Tangy thin sauces – green or red chili sauce
- Crispy lettuce and pico de gallo topping
You can use common sense based on the textures and flavors involved. Heartier fillings tend to go better with the heartier corn tortillas. Lighter fillings go nicely with the more tender flour tortillas.
Trends and Popular Styles
While tradition dictates corn for most regions of Mexico, flour tortilla enchiladas have become trendy and popularized in certain styles:
Popular Corn Tortilla Enchilada Styles:
- Enchiladas poblanas – iconic central Mexico dish
- Enchiladas suizas – timeless green sauce enchiladas
- Enchiladas de mole – famous Oaxacan mole sauce
Popular Flour Tortilla Enchilada Styles:
- TexMex cheese enchiladas – cheese filling and TexMex chili gravy
- Enchiladas verdes – with tangy green chili sauce
- Enchiladas divorciadas – one red and one green sauce
While corn tortilla enchiladas are traditional, flour tortilla variations like these have become equally popularized in Mexican restaurants.
Conclusion
In summary, corn tortillas are traditionally preferred for most enchilada dishes in Mexico, especially in central and southern regions where corn is a dietary staple. However, flour tortillas have become increasingly popular for enchiladas in northern Mexico and Tex-Mex cuisine, which favor wheat flour.
The choice depends on the region, the availability of fresh corn tortillas vs. factory-made flour tortillas, and personal preferences regarding texture and flavor. Both corn and flour tortillas can make delicious enchiladas. As Mexican food spreads globally, the use of flour tortillas for enchiladas has risen. But corn tortillas are still considered the more authentic choice, steeped in Mesoamerican tradition.