The best all-purpose size for enchiladas is usually a 10‑inch tortilla , either corn or flour, because it’s large enough to hold a generous filling but still easy to roll and fit in a standard 9×13‑inch baking dish.

Quick Scoop

  • For classic, restaurant-style enchiladas, use 10‑inch tortillas (often sold as “large” or “burrito size”).
  • You can use corn or flour : corn gives a more traditional flavor, while flour is a bit easier to roll and holds its shape well.
  • Many home recipes that just say “corn tortillas” are using small taco-size corn tortillas (about 6 inches) , which you simply pack more tightly in the pan; these are very common for cheese or simple bean enchiladas.
  • If you go smaller than 6 inches , you’ll be stuffing and rolling forever; much larger than 10–12 inches and they get awkward to fit in the pan.

How to choose your tortilla size

Think about these three questions:

  1. How much filling do you want per enchilada?
    • Lots of filling, big “meal-sized” enchiladas → 10‑inch tortillas.
    • Lighter, more pieces per person (like cheese or veggie enchiladas) → 6‑inch corn tortillas.
  2. Who are you serving?
    • Big appetites or a small crowd → larger tortillas, fewer pieces.
    • Potluck or buffet style → smaller tortillas, more pieces to share.
  3. What pan are you using?
    • Standard 9×13‑inch pan :
      • 10‑inch tortillas usually fit 6–8 enchiladas across, depending how tightly you pack them.
   * 6‑inch tortillas can fit **8–12**.

A helpful rule of thumb:
6‑inch corn for classic home-style enchiladas; 10‑inch flour or corn for big, restaurant-style enchiladas.

Corn vs flour (for that size)

  • Corn (traditional)
    • Often found in 6‑inch size; some brands make 8–10‑inch.
    • Best flavor and “authentic” vibe, especially for red or green sauce.
    • Warm them (dry skillet or quick dip in hot oil/sauce) so they don’t crack when rolling.
  • Flour (easier to handle)
    • Commonly sold in 8‑ and 10‑inch sizes and stay flexible, even when filled.
* Great if you’re making very full, hearty enchiladas or your corn tortillas tear easily.

Example: simple sizing plan

  • Making cheese enchiladas for 4 people :
    • Use 8–10 small (6‑inch) corn tortillas , bake in a 9×13, 2–3 enchiladas per person.
  • Making big chicken enchiladas for 4 people :
    • Use 6–8 large (10‑inch) flour or corn tortillas , 1–2 per person.

Mini TL;DR

If you’re staring at the shelf wondering what size tortillas for enchiladas to grab:

  • Reach for 10‑inch tortillas for big, satisfying enchiladas,
  • Or 6‑inch corn tortillas if you want more, smaller, classic-style rolls.

Information gathered from public forums or data available on the internet and portrayed here.