Learn the right way to make flavorful enchiladasplus our favorite fillings.

After deciding on a recipe, it’s time to choose the tortillas.

Corn tortillas are traditional for enchiladas, butflour tortillasalso work.

Top: small stack of corn tortillas; bottom: small stack of flour tortillas

Credit: Jason Donnelly

Choose 7- or 8-inch flour tortillas or 6-inch corn tortillasthey fit best in most pans.

Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eightflour or corn tortillas.

Buy It:3-Quart Rectangular Baking Dish, $20, Target

Get colorful!

Red chile sauce or enchilada sauce in blue cast iron skillet with wooden spoon resting in the skillet and ingredients next to the skillet

Credit: Andy Lyons Cameraworks, LTD

Try purple corn tortillas in thisenchilada casserole.

Or learn how to make enchiladas using made-from-scratch tortillas with this recipe for homemade corn tortillas.

For next-level enchiladas, make naturally colored tortillas at home.

Rolling tortilla

Credit: Blaine Moats

Test Kitchen Tip: Corn tortillas are more pliable and easier to roll if heated first.

Wrap them in foil and bake in a 350F oven for 10 minutes.

Stir in 2 teaspoons all-purpose flour; cook and stir 1 minute.

Beef Enchiladas with toppings on board

Credit: Carson Downing

Stir in one 8-oz.

can no-salt-added tomato sauce, 34 cup water, and 12 teaspoon salt.

Bring to boiling; reduce heat.

Simmer, uncovered, 8 to 10 minutes or until slightly thick, stirring occasionally.

This makes 112 cups.

Another popular sauce is the “Suiza” or Swiss-style cream sauce used inEnchiladas SuizaorSwiss Enchiladas.

We love this on classic chicken enchiladas.

This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Simply choose savory ingredients you lovepick from veggies, cheese, beans, meats, chicken, andseafood.

Choose and cook your filling as desired.

Enchilada Filling Amount: Plan on about 13 cup filling per enchilada.

Roll up tortillas and place them, seam side down, in a row in the baking dish.

Pour the enchilada sauce evenly over the enchiladas.

When you’re in a hurry, skip the wrapping step and try thisBeef-and-Been Enchilada Casserole.

Sprinkle the cheese on top of the enchiladas after they are heated through.

Return the pan to the oven to bake about 5 minutes longer or until the cheese is melted.

Let the enchiladas cool slightly before serving.

Cheese Tip:Popular cheeses for enchiladas include shredded Monterey Jack, Chihuahua cheese, or crumbled Cotija.

Use 12 to 1 cup of cheese to sprinkle on top of a 3-quart rectangular pan of enchiladas.

If you like, bring your enchiladas to the table with bowls of optional toppings.

Snipped fresh cilantro, sour cream, diced tomato, shredded lettuce, andhomemade salsaall make tasty enchilada toppers.

Test Kitchen Tip:Can you make enchiladas ahead of time?

Try ourMake-Ahead Chicken EnchiladasorMake-Ahead Chicken and Black Bean Enchiladas.

Or, simply adapt the make-ahead directions in these recipes to your own favorite enchilada recipe.

Thanks to the wide availability of good-quality tortillas and other fresh ingredients, making homemade enchiladas is easy.