These flat enchiladas are easy to make and are the perfect treat for all your Mexican food loving friends. And, you can make them with your favorite flavors for a tailor-made dinner.
We are big fans of Mexican cuisine. My favorite thing to order in a Mexican restaurant is chicken enchiladas. So when I learned about flat enchiladas I had to try them.
Apparently, they originated from the Sonora territory in northwest Mexico. Thus the name Enchiladas Sonorenses.
They are very similar to the rolled enchiladas we see here in restaurants however, the form as you can see is deconstructed.
I made mine with chicken but this could be a fun one to make at home and let everyone choose their favorite meats, cheeses, and toppings.
How to Make Flat Enchiladas
- Fry corn tortillas in a little vegetable oil about 20 seconds on each side.
2. Place the fried tortillas on some paper towels to drain as you work.
3. Make an assembly line of your ingredients next to a baking sheet.
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Tip: This is also where you could have a few different cheeses, meats, and other ingredients and let people build their own.
4. Dip each tortilla into red enchilada sauce then place it on the baking sheet.
5. Then add some onions, chicken, and cheese. Repeat for a second layer. Top it off with a third dipped tortilla and finish it off with more cheese.
6. Bake in a 350-degree oven for 20 minutes.
7. Plate up your flat enchilada and serve your favorite toppings on the side or top.
Here I used shredded lettuce and chopped tomatoes on the side with a few slices of avocado on top.
However, you can have any number of other or additional add-ons or sides such as cilantro, salsa, refried beans, green onions, chopped peppers, sour cream, and more.
More Recipes with Mexican Flavors
Flat Enchilada Recipe
Ingredients
- 12 corn tortillas
- 1/4 cup vegetable oil
- 19 ounces red enchilada sauce
- 6 ounces queso fresco
- 1/2 cup sweet onion finely chopped
- 2 cups shredded chicken
Instructions
- Heat the vegetable oil to medium high heat in a small skillet.
- Add a tortilla and cook for about 20 seconds on each side.
- Move the fried tortilla to drain on a tray with paper towels.
- Continue with the other tortillas.
- Pour the enchilada sauce into a shallow bowl or pan.
- Dip a tortilla into the sauce and then place it on a baking sheet.
- Next top the dipped tortilla with some onions, chicken and crumbled queso cheese.
- Repeat with a second tortilla, dipped in sauce and topped with a little onion, chicken and cheese.
- Place one more dipped tortilla on top and add a little queso fresco to complete one stack.
- Continue with the rest of the ingredients to make four flat enchiladas.
- Bake the enchiladas in a 350 degree oven for 20 minutes.
- Serve with your favorite toppings such as shredded lettuce, chopped tomatoes, avocado slices, cilantro, salsa, chopped peppers and more.
Notes
- Instead of chicken use ground beef, shredded pork, or beef.
- Instead of queso fresco use cotija cheese, cheddar cheese, or Monterey jack cheese.
- Shredded lettuce
- Chopped tomatoes
- Cilantro
- Olives
- Salsa
- Sour Cream
- Chopped jalapeno or other chiles
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Carole West
This is definitely one to try when my fresh herbs are growing. Seeds are finally germinating and I can hardly wait to be in the kitchen again with my own produce. Pinned and thanks again for a neat idea for lunch or dinner.
Patti Estep
I'm sure it will be delicious with homegrown herbs and veggies.