Flour tortillas are the wrong ones to use for enchiladas. The proper tortillas are corn or maiz. The flour tortillas will just give you a gooey sticky mess. Tradition says, "Usa tortillas de maiz."

I think flour tortillas are great and choose them over corn tortillas everytime. I think both choices make for good enchiladas and it's just a personal preference as to which one you like better. There is no right or wrong. This is a great recipe.

Flour tortillas are also my choice of tortillas for enchiladas even though i make both ways. I also add cheese and a little of the sauce to my meat and onion mixture. Don't like beans in enchiladas. Put them on the side seasoned with a little of the meat mixture and sauce.

Sorry, those of you who like flour tortillas, but Mario is absolutely correct. Corn all the way. Makes a much better enchilada taste wise and texture wise.

A baking time of 45 minutes proved to be excessive for this particular dish. Our cheese resembled cheap, brown leather, after that long (it kind of tasted like it as well). We recommend checking after 20-25 minutes.

I used flour tortillas and mine turned out delicous.

I also love flour tortillas! My mom always uses them and now that I am moved out and married I also use flour tortillas, I don't really like beans, I put jalapenos instead. :)

I vote for flour tortillas. Yummy! :)

Traditionally speaking, flour tortillas make burritos and corn tortillas make enchiladas. That's just how it is. Just like most recipes, substituting for preference or taste isn't a big deal and doesn't make it "wrong." I also added Spanish rice to my filling, and it was delish!

Add 2 tbsp oil to a large skillet and then add the flour tortilla for about 10 seconds, turning once. This should avoid the tortilla from becoming messy.

Flour tortillas are fine if you use green enchilada sauce. Otherwise, corn works best with the red sauce.

I have used both and prefer flour! That's what cooking is about personal preference! By what I see most people chose flour!

Corn is the best!

The great debate over flour or corn is simple... Just make equal amounts of both, and see what you prefer. Who the hell cares about tradition, just worry about what you prefer. I prefer flour, but that's just me. Show me a Chef that doesn't curve a recipe or two, then I'll know I just met a bad Chef.

This is a perfect recipe! Questions of authenticity aside everyone I've made it for utterly loves it and keeps asking for more.

I've had "enchiladas" before. Made them before. Not like these. They're different and they're superb. And simple.

The entire key seems to be in coating the tortillas in sauce first. I tried dipping but it was really messy and since I have a BBQ brush that more resembles a mop it was ideal for the job. Quick, neat and simple as I just prepare them inside the Pyrex baking pan I'm cooking them in.

Have made with different brands of everything. It doesn't matter. Subtle differences of course but what really matters is the texture and it's just perfect for our tastes.

I am not sure about what size can of enchilada sauce is referred to in the recipe but the standard smallish ones I find aren't large enough and I always use two (or the equivalent when making my own -- remember -- you can use any "brand" you want) or about that equivalent.

I've used different cheeses both fresh grated and pre-grated in different mixes -- just as with the sauce, beans and even tortillas themselves it just doesn't seem to matter what brand or particular variety as it just comes out great.

If you're looking for a can't miss recipe, make this today!

Thank you so much for sharing this recipe!