Flat enchiladas offer a fresh twist on a classic Mexican favorite. Unlike traditional rolled enchiladas, these are laid flat, making them quicker to prepare and perfect for busy weeknights. The layers of tender tortillas, rich sauce, and savory filling come together in every bite, delivering all the bold flavors we love.
This recipe simplifies the process without sacrificing taste, allowing us to enjoy a comforting meal with minimal fuss. Whether you’re new to enchiladas or a longtime fan, flat enchiladas bring a delicious and approachable way to savor this beloved dish. Let’s dive into making this easy, flavorful flat enchilada recipe that’s sure to become a staple in our kitchen.
Ingredients
To create our Flat Enchilada Recipe, we’ll gather simple ingredients that bring bold, authentic flavors with minimal effort. Below is the complete list broken down by components for easy preparation.
For the Enchiladas
- 8 corn tortillas, lightly warmed to prevent cracking
- 2 cups cooked shredded chicken (or choice of ground beef, beans for a vegetarian option)
- 1 cup shredded cheddar cheese, sharp for extra flavor
- 1 cup shredded Monterey Jack cheese for creaminess
- ½ cup diced onions, finely chopped
- 1 cup cooked black beans, rinsed and drained (optional)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
For the Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (adjust for heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 1 (8-ounce) can tomato sauce
- Salt to taste (start with ½ teaspoon)
Optional Toppings
- ½ cup sour cream or Mexican crema
- 1 avocado, sliced or diced
- ½ cup sliced black olives
- ¼ cup sliced jalapeños, fresh or pickled
- Lime wedges for squeezing
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Enchiladas | Corn tortillas, shredded chicken, cheeses | Use warmed tortillas for pliability |
| Sauce | Oil, flour, chili powder, broth, tomato sauce | Homemade sauce delivers richer flavor |
| Optional Toppings | Sour cream, avocado, jalapeño, lime wedges | Customize to taste for vibrant finish |
Equipment Needed
To prepare our flat enchilada recipe perfectly, having the right equipment is essential. These tools will help us achieve the ideal texture and rich flavor without hassle.
- 9×13-inch Baking Dish
Use this to layer the tortillas, sauce, and filling evenly. A glass or ceramic dish works best for even heat distribution.
- Medium Saucepan
Needed to prepare the homemade enchilada sauce. A heavy-bottomed pan ensures the sauce simmers without burning.
- Large Skillet or Frying Pan
This is where we warm the corn tortillas and sauté any fillings if needed before assembling.
- Mixing Bowls
At least two: one for mixing the sauce ingredients and one for tossing the shredded chicken or vegetarian filling.
- Measuring Cups and Spoons
Accurate measurements are key for both flavor balance and consistency.
- Spatula or Tongs
Use to handle tortillas gently when warming and layering to prevent tearing.
- Grater
Needed for shredding cheese if not pre-shredded.
- Aluminum Foil
To cover the baking dish during cooking, locking in moisture and melting cheese evenly.
| Equipment | Purpose |
|---|---|
| 9×13-inch Baking Dish | Layering and baking enchiladas |
| Medium Saucepan | Preparing homemade enchilada sauce |
| Large Skillet or Frying Pan | Warming tortillas and cooking fillings |
| Mixing Bowls | Combining ingredients for sauce and filling |
| Measuring Cups and Spoons | Precise ingredient measurement |
| Spatula or Tongs | Handling tortillas without breakage |
| Grater | Shredding cheese |
| Aluminum Foil | Covering during baking to retain moisture |
Prep Work
Before assembling our Flat Enchilada layers, we focus on three essential components: the sauce, the filling, and the tortillas. Proper preparation here ensures every bite achieves bold flavor and perfect texture.
Preparing the Sauce
We start with the homemade enchilada sauce to maximize flavor. In a medium saucepan, we combine:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
Steps:
- Heat the oil over medium heat until shimmering.
- Whisk in the flour continuously for 1-2 minutes to form a roux.
- Gradually add chili powder, cumin, garlic powder, onion powder, and chicken broth whisking constantly to avoid lumps.
- Bring the sauce to a simmer and cook for 8-10 minutes until thickened.
- Season with salt and adjust spices to taste.
This rich enchilada sauce forms the flavor backbone of our flat enchiladas.
Preparing the Filling
Our filling reflects versatility using cooked shredded chicken or a vegetarian choice. To prepare:
- For chicken: Use approximately 3 cups cooked shredded chicken.
- For vegetarian option: Use 2 cups cooked black beans or sautéed vegetables.
- Mix the protein with 1 cup shredded cheese (cheddar or Monterey Jack).
- Add 1/2 cup diced onion and 1/4 cup chopped fresh cilantro for brightness.
Mix all components together and set aside. This ensures a consistent base that layers evenly.
Preparing the Tortillas
The tortillas are key for the flat enchilada’s structure and texture. We use fresh or store-bought corn tortillas, about 12 medium-sized.
Steps:
- Heat a large skillet over medium heat.
- Lightly warm each tortilla for 15-20 seconds per side until flexible but not crisp.
- Stack and cover tortillas with a clean kitchen towel to prevent drying out.
This step prevents cracking during layering and creates that perfect tender bite.
| Prep Component | Key Tasks | Tips |
|---|---|---|
| Sauce | Whisk roux, add spices, simmer 8-10 mins | Stir constantly to prevent lumps |
| Filling | Shred chicken or prep veggies, mix cheese | Use fresh cilantro for flavor boost |
| Tortillas | Warm each tortilla briefly on skillet | Cover stacked tortillas to keep moist |
Directions
Follow these clear and concise steps to assemble and bake our Flat Enchilada Recipe so it delivers bold, mouthwatering flavors every time.
Assembling the Flat Enchiladas
- Preheat your oven to 375°F (190°C) to ensure it’s ready when layering is complete.
- Lightly grease a 9×13-inch baking dish with cooking spray or a thin coat of oil to prevent sticking.
- Place a single layer of warmed corn tortillas flat on the bottom of the dish, covering the base completely.
- Evenly spread about ½ cup of homemade enchilada sauce over the tortillas using a spoon or brush.
- Sprinkle a generous layer of the filling mixture—either shredded chicken or your vegetarian option—across the sauced tortillas.
- Add a layer of shredded cheese, aiming for around ¾ cup for balanced coverage.
- Repeat the layering process: tortillas, sauce, filling, and cheese until ingredients are used or the dish is full, finishing with a cheese layer on top.
- Optionally, reserve some sauce and cheese for topping after baking for extra moisture and flavor.
Baking Instructions
- Cover the assembled dish tightly with aluminum foil to keep moisture in.
- Bake in the preheated oven for 25 minutes.
- Remove the foil carefully and bake an additional 10 minutes or until the cheese on top bubbles and becomes golden brown.
- Let the dish rest for 5 minutes before serving to allow flavors to meld and to make slicing easier.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 375°F (190°C) | — | Prepare while assembling |
| Bake covered | 375°F (190°C) | 25 minutes | Retains moisture |
| Bake uncovered | 375°F (190°C) | 10 minutes | Melt and brown cheese |
| Rest | Room temp | 5 minutes | Enhances flavor and texture |
Serving Suggestions
- Garnish each portion with fresh cilantro, chopped green onions, or slices of avocado for added color and flavor contrast.
- Offer sour cream or a dollop of creamy guacamole on the side to complement the spice and richness.
- Serve with Mexican rice or a crisp green salad to create a balanced meal.
- For an extra kick, sprinkle with sliced jalapeños or a dash of hot sauce according to taste.
Enjoy presenting the vibrant layers of our Flat Enchilada Recipe that’s not just easy to make but a feast for the senses.
Make-Ahead Tips
To save time and enjoy our Flat Enchilada Recipe effortlessly, preparing key components ahead of time makes all the difference. Here are our top tips for effective make-ahead planning:
- Prepare the Sauce in Advance:
Whip up the homemade enchilada sauce up to 3 days before baking. Store it in an airtight container in the refrigerator. When ready to assemble, gently reheat the sauce on the stove over low heat, stirring occasionally to maintain the rich, smooth texture.
- Cook and Shred the Filling Early:
Whether using shredded chicken or a vegetarian filling, cook and shred or chop it 1 to 2 days in advance. Mix the filling with cheese and seasonings, then cover and refrigerate. This enhances flavor melding and cuts down assembly time.
- Warm and Soften the Tortillas:
Warm tortillas just before assembling or up to a few hours earlier. Wrap them in a clean kitchen towel and keep them covered to prevent drying out. Properly warmed tortillas remain flexible, preventing cracks or breaks during layering.
- Assemble Before Baking:
For ultimate convenience, fully assemble the flat enchiladas in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Bring the dish to room temperature for 20 minutes before baking. Add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
| Make-Ahead Step | Time Allowed Before Baking | Storage Tip |
|---|---|---|
| Sauce | Up to 3 days | Airtight container in fridge |
| Filling (shredded) | 1-2 days | Covered bowl or container in fridge |
| Tortillas (warmed) | Up to several hours | Wrapped in towel, covered on counter |
| Fully Assembled Dish | Up to 24 hours | Covered with foil in fridge |
“Make-ahead preparation helps us enjoy our flat enchiladas with minimal last-minute fuss while intensifying flavors.“
Following these tips ensures that when it’s time to bake, all components are ready, and we can focus on savoring the bold, melty goodness of our Flat Enchilada Recipe.
Conclusion
Flat enchiladas offer a fantastic way to enjoy all the rich flavors of traditional enchiladas with less effort and time. Their layered style makes assembly straightforward while still delivering a satisfying, comforting meal. By customizing fillings, sauces, and toppings, we can easily tailor this recipe to fit any preference or occasion.
With simple prep and smart make-ahead tips, flat enchiladas quickly become a go-to dish for busy nights or casual gatherings. Once you try this method, it’s easy to see why it’s a favorite in many kitchens. Let’s keep exploring delicious meals that bring convenience and bold flavors together effortlessly.
Frequently Asked Questions
What are flat enchiladas?
Flat enchiladas are a simpler version of traditional rolled enchiladas, layered flat in a baking dish with tortillas, sauce, filling, and cheese, making them quicker and easier to prepare without sacrificing flavor.
Can I use vegetarian ingredients for flat enchiladas?
Yes, you can substitute cooked shredded chicken with vegetarian options like beans, sautéed vegetables, or plant-based meat alternatives to suit your dietary preference.
How do I make the homemade enchilada sauce?
The homemade sauce is made by cooking vegetable oil and flour to form a roux, then adding chili powder, chicken broth, and seasonings to create a rich, flavorful enchilada sauce.
What equipment do I need to prepare flat enchiladas?
Essential tools include a 9×13-inch baking dish, medium saucepan, large skillet, mixing bowls, measuring cups and spoons, spatula or tongs, a cheese grater, and aluminum foil for baking.
How should I prepare the tortillas for flat enchiladas?
Warm the tortillas in a skillet or microwave to make them flexible and prevent cracking, ensuring they layer smoothly and result in a tender final dish.
What’s the baking process for flat enchiladas?
Bake the assembled enchiladas at 375°F (190°C), covered with foil for 25 minutes, then uncovered for 10 minutes to melt the cheese and create a golden top. Let them rest 5 minutes before serving.
Can flat enchiladas be made ahead of time?
Yes, prepare the sauce up to three days ahead, fill and shred meat a day or two in advance, and fully assemble the dish up to 24 hours before baking, refrigerating to enhance flavors and save time.
What are some good toppings and sides for flat enchiladas?
Top with fresh cilantro, green onions, avocado, or sour cream. Serve alongside Mexican rice, salad, or add jalapeños and hot sauce for extra heat and flavor.