Compared by formula
Enchiladas
Compared by formula.
Rolled, sauced and baked: the tortilla has to survive the sauce it's drowning in.
105 of 122 enchilada recipes state a weighable amount of protein and rank on the formula map. The other 17 fill and roll without ever stating how much filling goes in, so they appear unranked.
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Homemade Enchilada Sauce
from cookieandkate.com
Where your pick sits among all 122
Every dot is one published recipe, placed by its measured formula. The ring is your pick — click any other dot to see that version.
What cooks found out
Read from 752 reviews across all 122 recipes. The counts are how many cooks report it — including where they disagree.
Using more sauce or liquid on or inside tortillas (excess enchilada sauce in the pan, sauce mixed into the filling, or under-reduced braising liquid) lowers tortilla integrity by making the tortilla soggy, while limiting liquid keeps it intact.
Adding more chili peppers, chili powder, or hot sauce than the recipe calls for (or using hotter varieties like chipotle, serrano, or Carolina Reaper) increases the dish's heat level, while reducing or omitting them lowers it.
Making the sauce from scratch (enchilada sauce, salsa verde, tomatillo sauce, cheese sauce) instead of using canned or store-bought sauce produces a noticeably more complex, deeper flavor.
Pre-toasting, frying, or crisping tortillas (in oil, on a griddle, or in an air fryer) before or after filling significantly improves tortilla integrity compared to using them untoasted or reheated as-is.
Adding extra liquid to the filling — sauce, broth, or oil — increases filling juiciness, though this can come at the cost of tortilla integrity if the extra liquid isn't managed.
Increasing the amount of dried spices and herbs (cumin, chili powder, garlic, doubling a seasoning mix) beyond what the recipe calls for deepens seasoning depth.