Enchiladas with Homemade Corn Tortillas

Two-sentence intro. Few things beat enchiladas built on fresh, warm corn tortillas you just pressed yourself. This recipe guides you from mixing the masa to rolling saucy enchiladas, with pro tips to keep tortillas tender and the filling juicy. Why it works. Homemade tortillas are naturally pliable, so they don’t crack when rolled and they soak up the chile sauce like a dream. You’ll get deep flavor, clean ingredients, and that unmistakable toasty-corn aroma that screams “from scratch.”

Time

• Prep: 35 minutes (including tortilla dough rest)

• Cook: 35 minutes

• Total: ~70 minutes

Yield

• Servings: 4 (makes 12 enchiladas; 3 per person)

Ingredients

Homemade Corn Tortillas (makes ~14 small tortillas; you’ll use ~12)

• 2 cups (240 g) masa harina (corn flour for tortillas)

• 1 ½ to 1 ¾ cups (360–420 ml) warm water

• ½ tsp fine sea salt

Red Enchilada Sauce

• 2 tbsp neutral oil (or lard)

• 2 tbsp all-purpose flour (or masa harina for gluten-free)

• 3 tbsp chile powder (New Mexico/Ancho blend; adjust to heat)

• 1 tsp ground cumin

• ½ tsp dried oregano (Mexican if available)

• 2 cloves garlic, minced

• 2 cups (480 ml) low-sodium chicken or veggie stock

• 1 tbsp tomato paste

• ½ tsp sea salt, more to taste

• 1 tsp apple cider vinegar (to brighten)

Filling & Assembly

• 2 cups (220 g) shredded cheese (Oaxaca, Monterey Jack, or a mix)

• 2 cups (280 g) shredded cooked chicken or roasted vegetables (zucchini, peppers, mushrooms)

• 1 tbsp oil (for soft-frying tortillas)

• Toppings: chopped white onion, cilantro, crema or sour cream, sliced radishes, lime wedges

Smart swap: Keep it vegetarian by using beans + roasted veg and vegetable stock in the sauce.

Step-by-Step Instructions

1) Make the Tortilla Dough (Masa)

1. In a bowl, whisk masa harina and salt.

2. Add 1 ½ cups warm water, mix with your hand until it holds together like soft Play-Doh. If cracks form, add water 1 tbsp at a time until smooth and pliable.

3. Cover and rest 15 minutes (hydrates the masa for supple tortillas).

Texture check: A walnut-size piece should roll into a ball without cracking and press cleanly.

2) Press & Cook the Tortillas

• Heat a dry cast-iron or heavy skillet over medium-high.

• Divide dough into 14 golf-ball pieces; keep covered.

• Line a tortilla press with plastic or a cut zip-top bag. Press each ball to ~5–6 inches wide.

• Cook each tortilla 30–45 seconds per side until lightly speckled and puffy. Stack in a towel to steam-soften.

  • Pro tip: Don’t overcook; you want flexible tortillas that bend without cracking.

3) Make the Red Sauce

1. In a saucepan, warm oil over medium. Whisk in flour (or masa) and cook 60–90 seconds to a blond roux.

2. Stir in chile powder, cumin, oregano, garlic; bloom 30 seconds (aroma!).

3. Whisk in stock and tomato paste until smooth. Simmer 6–8 minutes until lightly thickened.

4. Season with salt and finish with vinegar for brightness. Keep warm.

4) Prep the Filling

• Toss chicken or roasted vegetables with ¼ cup sauce to moisten.

• Set out cheese, onion, and cilantro.

5) Soften the Tortillas (Optional but helpful)

• Heat 1 tbsp oil in a skillet. Briefly soft-fry each tortilla 5–7 seconds per side, then dip in warm sauce.

• Place on a tray; this prevents tearing and boosts flavor.

  • Shortcut: If your tortillas are very fresh and pliable, you can skip the fry and just warm them, then lightly dip in sauce.

6) Assemble & Bake

1. Heat oven to 375°F (190°C). Spread ½ cup sauce in a 9×13-inch baking dish.

2. For each tortilla, add 2–3 tbsp filling and a sprinkle of cheese. Roll snugly and place seam-side down.

3. Pour remaining sauce over the top (leave some edges exposed for texture).

4. Scatter remaining cheese. Bake 12–15 minutes until bubbly.

5. Rest 5 minutes, then finish with onion, cilantro, crema, radishes, and lime.

Variations & Tweaks

• Green Enchiladas (Verdes): Swap red sauce for a tomatillo-jalapeño salsa blended with cilantro. Simmer with a splash of stock until saucy.

• Enchiladas Suizas: Use verde sauce but finish with heavy cream and extra melty cheese on top.

• Mole Enchiladas: Use mole poblano in place of red sauce for chocolate-and-chile depth.

• Cheese & Onion Classic: Skip meat; fill with cheese + finely diced onion, then top with red sauce.

• Rajas & Corn: Roast poblano strips with sweet corn kernels; fold into queso fresco.

• Spice Level: Adjust heat by blending in chipotle in adobo (smoky) or extra ancho (mild, fruity).

• Make-Ahead:

  • Tortillas: Cook, cool, and wrap warm in a towel, then bag; refrigerate 2 days or freeze 1 month. Reheat on a dry skillet.

  • Sauce: Refrigerate 4–5 days or freeze 3 months; thin with stock if needed.

• Gluten-Free: Use masa harina in the roux instead of flour and GF stock.

Extra Tips for Success

• Hydration is everything: If tortillas crack, the dough needs more water. If they stick, dust the press plastics lightly with masa.

• Warm stack = soft tortillas: Keep them wrapped in a towel so steam keeps them flexible.

• Don’t drown them: Too much sauce can make enchiladas soggy. Aim for lightly coated, not swimming.

Roll, Sauce, Celebrate!

Homemade corn tortillas turn good enchiladas into memorable enchiladas—soft, fragrant, and strong enough to cradle all that saucy goodness.

Once you taste the difference, store-bought won’t stand a chance.