Flat enchiladas offer a fresh twist on a classic Mexican favorite. Unlike traditional rolled enchiladas, these are laid out flat, making them quicker to prepare and easier to customize. They’re perfect for busy weeknights when we want something flavorful without the fuss.
This recipe combines rich, savory sauce with tender tortillas and your choice of fillings to create a satisfying meal that everyone will love. Whether you’re a seasoned cook or just starting out, flat enchiladas are a simple way to bring bold Mexican flavors to your table. Let’s dive into how to make this delicious dish that’s sure to become a new family favorite.
Ingredients
To create our delicious flat enchiladas, we start with fresh, high-quality ingredients that come together for a rich flavor and satisfying texture. Below are the essentials for the sauce, filling, assembly, and optional toppings to customize your meal.
For the Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (adjust to taste for spice level)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional for depth)
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 1/2 teaspoon salt (adjust as needed)
- 1/4 teaspoon black pepper
- 1 teaspoon tomato paste
For the Filling
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (red or green)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the Flat Enchiladas Assembly
| Ingredient | Quantity | Notes |
|---|---|---|
| Corn tortillas | 8-10 | Softened in warm water |
| Enchilada sauce | 1 1/2 cups | Prepared as above |
| Filling | About 3 cups | Mixed shredded chicken and veggies |
| Shredded cheese | 1 cup | For topping |
| Cooking spray or oil | As needed | To grease baking dish |
Optional Toppings
- Chopped fresh cilantro
- Diced avocado or guacamole
- Sour cream
- Sliced jalapeños
- Chopped green onions
- Fresh lime wedges
These optional toppings add brightness and contrast to the rich textures of the flat enchiladas. Customize them to suit your taste preferences.
Equipment Needed
To create our flat enchiladas perfectly, gathering the right equipment is essential. Using appropriate tools helps us achieve the best texture and flavor while streamlining the cooking process.
- Large skillet or frying pan
We use this to soften the corn tortillas and lightly toast them before assembly. It also works well for warming the shredded chicken filling if needed.
- Saucepan
Essential for preparing our homemade enchilada sauce. It allows even heat distribution as we whisk the blend of vegetable oil, flour, chili powder, and chicken broth into a smooth, rich sauce.
- Mixing bowls
At least two: one for combining the filling ingredients (chicken, black beans, corn, cheese, vegetables) and one for tossing any optional toppings like fresh cilantro or diced avocado.
- Baking dish (9×13 inches)
Ideal for arranging the flat enchiladas before baking. A glass or ceramic dish holds the sauce and fillings well, promoting even cooking and easy cleanup.
- Measuring cups and spoons
For precise measurement of spices, liquids, and other ingredients key to balancing flavors in the sauce and filling.
- Whisk
Needed for smoothly incorporating dry ingredients into liquids in the enchilada sauce, avoiding lumps and ensuring a creamy texture.
- Spatula or tongs
Helpful for flipping and handling the tortillas gently without tearing, as well as mixing filling ingredients.
- Grater
If shredding cheese fresh for a better melt and taste, a medium to fine grater is optimal.
| Equipment | Purpose |
|---|---|
| Large skillet | Soften and toast tortillas |
| Saucepan | Prepare homemade enchilada sauce |
| Mixing bowls | Combine filling and toppings |
| Baking dish (9×13) | Assemble and bake flat enchiladas |
| Measuring cups/spoons | Measure ingredients accurately |
| Whisk | Mix sauce ingredients smoothly |
| Spatula or tongs | Handle tortillas and mix filling |
| Grater | Shred cheese for topping |
Pro Tip: Using a non-stick skillet helps prevent tortillas from sticking during the softening step, ensuring they remain pliable and intact when layered flat with the filling.
By prepping these tools in advance, we make the cooking process for our flat enchiladas recipe seamless and enjoyable, setting the stage for a delicious meal.
Make-Ahead Instructions
To enjoy our flat enchiladas with minimal stress, we can prepare several key components ahead of time. This approach streamlines the cooking process, allowing us to assemble and bake the dish quickly when ready.
Preparing the Sauce and Filling in Advance
- Enchilada sauce: We recommend making the homemade enchilada sauce up to 3 days before serving. Store it in an airtight container in the refrigerator. Before use, reheat gently on the stove, stirring occasionally to retain its smooth texture and rich flavor.
- Filling mixture: The shredded chicken, black beans, corn, and vegetables can be combined and refrigerated for up to 2 days. This helps the flavors meld together. Keep it covered tightly to preserve freshness.
| Component | Make-Ahead Time | Storage Method |
|---|---|---|
| Enchilada Sauce | 3 days | Airtight container, refrigerated |
| Filling Mixture | 2 days | Covered bowl or airtight container, refrigerated |
Softening Tortillas and Assembly
- Softening tortillas: We advise softening the corn tortillas just before assembly for best texture; however, if pressed for time, we can soften them and wrap tightly in a clean kitchen towel. Refrigerate for up to 24 hours. Warm them again briefly before layering to restore pliability.
- Assembly: Assemble the flat enchiladas in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and let sit at room temperature for 15 minutes. Then bake as directed, adjusting cooking time by a few minutes if baking cold.
Freezing for Longer Storage
If we want to prepare flat enchiladas for a future meal:
- Assemble the dish without baking.
- Cover tightly with plastic wrap and foil to prevent freezer burn.
- Freeze for up to 1 month.
- When ready to bake, thaw overnight in the refrigerator, then bake according to recipe instructions.
This method preserves all the flavors and texture, giving us a convenient, delicious meal any time.
“Pro tip: Label all containers with the preparation date to keep track of freshness and ensure food safety.”
By following these make-ahead instructions, we maximize convenience while maintaining the rich, comforting taste that makes flat enchiladas a family favorite.
Instructions
Follow these detailed steps to create delicious flat enchiladas that bring vibrant flavors and a comforting texture to your table. Our process ensures every layer is flavorful and perfectly cooked.
Prep Work
- Soften the corn tortillas by heating a large non-stick skillet over medium heat. Warm each tortilla for about 20 seconds on each side until pliable. Stack them covered with a clean kitchen towel to keep warm.
- Shred the cooked chicken finely or chop into bite-sized pieces.
- Drain and rinse canned black beans and corn thoroughly to ensure no excess liquid.
- Grate the cheese if not pre-shredded.
- Chop fresh vegetables and herbs such as onions, cilantro, and any other desired toppings.
- Preheat the oven to 375°F (190°C) to prepare for baking.
Making the Enchilada Sauce
- Heat 3 tablespoons vegetable oil in a saucepan over medium heat.
- Stir in 3 tablespoons all-purpose flour. Cook while whisking continuously for about 1 minute until the mixture is golden and bubbly to remove the raw flour taste.
- Gradually whisk in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
- Slowly pour in 2 cups chicken broth while whisking vigorously to prevent lumps.
- Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally, until thickened.
- Season with salt to taste. Remove from heat and set aside.
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable oil | 3 tablespoons | For roux base |
| All-purpose flour | 3 tablespoons | To thicken sauce |
| Chili powder | 2 tablespoons | Adds signature heat |
| Ground cumin | 1 teaspoon | Earthy aroma |
| Garlic powder | 1/2 teaspoon | Enhances flavor |
| Onion powder | 1/2 teaspoon | Adds depth |
| Chicken broth | 2 cups | Liquid base for smoothness |
| Salt | To taste | Balances flavors |
Preparing the Filling
- In a large mixing bowl, combine shredded chicken, 1 cup black beans, 1 cup corn kernels, and 1 cup shredded cheese.
- Add 1/2 cup diced onions and mix well.
- Season with salt and pepper to taste.
- Optionally, stir in chopped cilantro or diced jalapeños for extra flavor and heat.
Assembling the Flat Enchiladas
- Spread a thin layer of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
- Lay softened corn tortillas flat on the bottom without folding.
- Spoon the prepared filling evenly over the tortillas.
- Pour a generous amount of enchilada sauce over the filling layer, ensuring good coverage.
- Sprinkle additional shredded cheese on top to create a melty, golden crust.
Baking the Enchiladas
- Place the assembled baking dish in the preheated oven.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let stand for 5 minutes before serving.
- Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream for added creaminess and brightness.
Serving Suggestions
To elevate our flat enchiladas experience, choosing the right accompaniments and presentation enhances every bite. Here are our favorite ways to serve and enjoy this flavorful dish.
Complementary Side Dishes
Pairing our flat enchiladas with fresh sides adds balance and vibrant textures. Consider these options:
- Mexican Rice: Fluffy, seasoned with tomatoes and mild spices for a classic touch.
- Refried Beans: Creamy and savory, they complement the enchilada’s rich sauce.
- Corn Salad: A crisp mix of fresh corn, red onion, cilantro, lime juice, and a pinch of chili powder for brightness.
- Simple Green Salad: Tossed greens with avocado slices and a light vinaigrette to refresh the palate.
Beverage Pairings
Refreshing drinks cut through the enchiladas’ richness and enhance the meal:
| Beverage | Description |
|---|---|
| Agua Fresca | Fruit-infused water, such as hibiscus or watermelon |
| Margarita | Classic lime margarita adds zest |
| Mexican Lager Beer | Light and crisp complements spices |
| Horchata | Sweet cinnamon rice milk for contrast |
Garnishes and Toppings
Adding fresh garnishes creates visual appeal and flavor complexity:
- Fresh Cilantro: Sprinkle for an herbal lift.
- Diced Avocado or Guacamole: Creamy richness contrasts the tangy sauce.
- Sour Cream or Mexican Crema: Cools and smooths each bite.
- Sliced Jalapeños or Pickled Onions: Add heat or acidity to flavor balance.
- Crumbled Queso Fresco or Cotija Cheese: For a salty finish and texture.
Pro Tip: Serve the garnishes separately to let everyone customize their enchiladas to personal taste.
Serving Presentation
- Arrange the flat enchiladas on a warm platter, spoon extra sauce over the top, and sprinkle with shredded cheese before baking for melty goodness.
- Use vibrant dishes or baking trays that showcase the enchiladas’ deep red sauce and garnishes.
- Offer lime wedges on the side to squeeze fresh citrus over the enchiladas, brightening the flavors.
By customizing our flat enchiladas with these carefully chosen sides, beverages, and garnishes, we create a well-rounded meal that satisfies every craving and makes dinner memorable.
Storage and Reheating Tips
Proper storage and reheating of our flat enchiladas ensure that every bite remains just as flavorful and satisfying as when freshly made. Follow these detailed steps to keep your dish safe, delicious, and ready for enjoyment anytime.
Storing Flat Enchiladas
- Refrigeration:
After baking, allow the enchiladas to cool to room temperature for about 20 to 30 minutes.
Transfer them to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
Store in the refrigerator for up to 4 days to maintain optimal taste and texture.
- Freezing:
For longer storage, assemble the enchiladas but do not bake them.
Wrap the baking dish securely with plastic wrap and aluminum foil, or transfer portions to freezer-safe containers.
Freeze for up to 1 month. Label containers with the date to keep track of freshness.
When ready to eat, thaw overnight in the refrigerator before reheating.
| Storage Method | Recommended Container | Maximum Storage Time | Notes |
|---|---|---|---|
| Refrigeration | Airtight container or tightly wrapped dish | 4 days | Best reheated within this time |
| Freezing | Freezer-safe containers or wrapped baking dish | 1 month | Thaw before reheating |
Reheating Flat Enchiladas
- Oven Method (Preferred):
Preheat the oven to 350°F (175°C).
Place the enchiladas in an oven-safe dish and cover loosely with aluminum foil to prevent drying.
Heat for 20 to 25 minutes if refrigerated, or 45 to 50 minutes if just thawed from frozen.
Remove the foil during the last 5 minutes to let the cheese become bubbly and golden.
Check the internal temperature to ensure it reaches 165°F (74°C).
- Microwave Method:
Place a portion on a microwave-safe plate.
Cover with a microwave-safe lid or damp paper towel to retain moisture.
Heat on high for 1 to 2 minutes, then check and continue in 30-second intervals until hot throughout.
This method is quick but may soften tortillas slightly.
- Stovetop Option:
Heat a non-stick skillet over low heat.
Add enchilada portions and cover with a lid.
Warm for 5 to 7 minutes, flipping once to heat evenly.
Pro Tips for Best Results
“Always allow enchiladas to cool before storing to prevent sogginess and bacterial growth.”
“Label all containers clearly with preparation and freezing dates to ensure food safety.”
To maintain texture, avoid over-microwaving which can make tortillas rubbery.
Reheating in the oven with foil helps lock moisture and preserves the rich sauce flavor.
By following these Storage and Reheating Tips we can enjoy our flat enchiladas fresh every time, making them perfect for meal prep, leftovers, or quick dinners on busy nights.
Conclusion
Flat enchiladas bring a fresh twist to a beloved classic, making dinner both simple and satisfying. With their customizable fillings and rich sauce, they fit perfectly into any busy schedule without sacrificing flavor.
By mastering the prep, assembly, and storage tips, we can enjoy this dish anytime, whether for a quick weeknight meal or a cozy family gathering. Give this recipe a try and discover how easy it is to create a flavorful, crowd-pleasing meal that everyone will love.
Frequently Asked Questions
What are flat enchiladas and how do they differ from traditional enchiladas?
Flat enchiladas are a modern, easier-to-make version of traditional rolled enchiladas. Instead of rolling, the tortillas are layered flat with filling and sauce, making preparation quicker and ideal for busy weeknights.
What ingredients are needed to make flat enchiladas?
Key ingredients include corn tortillas, shredded chicken, black beans, corn, cheese, and a homemade enchilada sauce made from vegetable oil, flour, chili powder, chicken broth, and spices.
Can I prepare flat enchiladas ahead of time?
Yes, you can make the sauce up to three days in advance and the filling up to two days ahead. Tortillas can be softened and stored for 24 hours, and assembled enchiladas can be refrigerated for 24 hours or frozen for up to a month.
What kitchen tools are essential for making flat enchiladas?
You’ll need a large skillet (preferably non-stick), saucepan, mixing bowls, a baking dish, measuring cups, whisk, spatula or tongs, and a grater for cheese.
How should I store leftover flat enchiladas?
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to four days. For longer storage, freeze unbaked assembled enchiladas wrapped securely for up to one month.
What’s the best way to reheat flat enchiladas?
The oven is best for reheating to retain texture and flavor. Microwave and stovetop options work but may affect texture. Avoid over-microwaving to prevent dryness.
What are some suggested side dishes and drinks to serve with flat enchiladas?
Try Mexican rice, refried beans, corn salad, or a green salad. Pair with agua fresca, margaritas, Mexican lager, or horchata for a refreshing meal.
How can I customize the toppings for flat enchiladas?
Serve garnishes like fresh cilantro, diced avocado, sour cream, sliced jalapeños, and queso fresco on the side to allow guests to personalize their enchiladas.
Can I make flat enchiladas vegetarian?
Yes, simply omit the chicken and increase vegetables like beans, corn, peppers, and cheese to create a tasty vegetarian version.
What is the pro tip for softening tortillas when making flat enchiladas?
Use a non-stick skillet to gently soften tortillas without sticking, ensuring they stay pliable for easier layering and baking.