Isaac 
The main difference between enchiladas and a burrito is the tortilla and the sauce. Enchiladas use corn tortillas rolled around a filling, then baked in red or green chilli sauce. Burritos use large flour tortillas folded around a filling and eaten by hand, with no sauce on the outside. Enchiladas are a baked, sauced dish served on a plate; a burrito is a wrapped, portable meal. Both originate from Mexican cuisine but serve different eating occasions.
This guide covers every meaningful difference between enchiladas and burritos — tortilla type, sauce, preparation, size, filling, and how each is eaten — plus a quick-comparison table and an FAQ for the most common follow-up questions.
Enchiladas vs Burrito: Quick Comparison
| Feature | Enchilada | Burrito |
|---|---|---|
| Tortilla | Corn (small, 15 cm) | Flour (large, 30–35 cm) |
| Sauce | Yes — red or green chilli sauce, poured over and baked | No external sauce; condiments inside |
| Preparation | Baked in oven, served hot on a plate | Wrapped and served immediately, eaten by hand |
| Size | Small — typically 2–3 per serving | Large — one burrito is a full meal |
| Filling | Meat, cheese, beans (simple) | Meat, rice, beans, cheese, sour cream, guacamole (layered) |
| Origin | Central Mexico, pre-Columbian roots | Northern Mexico (Sonora/Chihuahua), 19th century |
| Eaten with | Fork and knife | Hands |
| Calories (approx) | 350–450 per serving (2–3 pieces) | 700–1,000 per wrap |
What Are Enchiladas?
Enchiladas are a traditional Mexican dish made by rolling corn tortillas around a filling — typically seasoned chicken, beef, cheese, or beans — then placing them in a baking dish, covering with red or green chilli sauce, and baking until the tortillas soften and the sauce caramelises around the edges. The word “enchilada” comes from the Spanish verb enchilar, meaning “to season with chilli.”
Enchiladas come in several regional varieties across Mexico. Red enchiladas (enchiladas rojas) use a sauce made from dried red chillies like guajillo or ancho. Green enchiladas (enchiladas verdes) use tomatillo-based salsa verde. Enchiladas suizas (“Swiss enchiladas”) use a cream-based sauce and are often topped with melted cheese. The dish is always served on a plate and always eaten with cutlery — it is not a handheld food.
What Is a Burrito?
A burrito is a Mexican dish made by folding a large flour tortilla around a filling of rice, beans, seasoned meat, cheese, sour cream, and salsa, then wrapping it tightly so it can be held and eaten without utensils. The flour tortilla is much larger than a corn tortilla — typically 30 to 35 cm in diameter — and is steamed or heated before wrapping to make it pliable enough to fold without tearing.
Burritos originated in northern Mexico, particularly in the Sonora and Chihuahua regions, and became widely popular in the United States through Tex-Mex cuisine. The Mission burrito, developed in San Francisco’s Mission District in the 1960s, popularised the large, fully-loaded style that most people recognise today. Unlike enchiladas, burritos have no sauce on the outside — all condiments are sealed inside the wrap.
6 Key Differences Between Enchiladas and Burritos
1. Tortilla Type: Corn vs Flour
Enchiladas always use corn tortillas. Corn tortillas are smaller (about 15 cm), firmer, and have a distinct earthy flavour from masa harina (dried maize flour). They are soaked in sauce during baking, which softens them to a pliable texture. Using flour tortillas for enchiladas is considered non-traditional and produces a different texture.
Burritos always use flour tortillas. Flour tortillas are larger, more elastic, and neutral in flavour — properties that allow them to wrap around a large, layered filling and hold the shape during eating. A flour tortilla big enough to make a Mission-style burrito is typically 30–35 cm in diameter.
2. Sauce: Baked in Sauce vs Sauce Inside
This is the most visually obvious difference. Enchiladas are completely covered in chilli sauce before baking — the sauce penetrates the tortilla, colours the dish red or green, and is a defining part of the flavour. When you order enchiladas, what arrives on your plate is inseparable from the sauce.
Burritos have no external sauce. Salsa, hot sauce, or other condiments may be added inside the wrap, but the outside of a burrito is a plain, uncoated flour tortilla. Sauces offered on the side are optional and added by the diner.
3. Cooking Method: Baked vs Wrapped
Enchiladas are an oven dish. After rolling the filled tortillas and covering them in sauce, the entire dish bakes for 15–25 minutes, which melts the cheese, softens the tortillas, and reduces the sauce. Enchiladas are always served hot from the oven.
Burritos are assembled to order. The flour tortilla is heated on a griddle or in a steamer for 30–60 seconds to make it pliable, then the fillings are layered and the tortilla is folded and wrapped tightly. No baking involved.
4. Size: Small and Multiple vs Large and Single
Enchiladas are served in portions of two or three per plate because each individual piece is small — a single 15 cm corn tortilla rolled around a modest filling. A serving of enchiladas is multiple pieces presented together.
A burrito is a single, large item. The large flour tortilla wraps around a substantial filling — typically including rice, which enchiladas do not — making one burrito a complete, filling meal on its own.
5. Filling Composition
Enchilada fillings are relatively simple: a protein (chicken, beef, cheese, or beans), perhaps some onion or herbs, and the sauce does most of the flavour work. Elaborate layering is not traditional because the sauce provides the dominant flavour.
Burrito fillings are complex and layered. A standard burrito includes a protein, Mexican rice, pinto or black beans, shredded cheese, sour cream, guacamole, and fresh salsa — all inside the wrap. The filling provides all the flavour since there is no external sauce.
6. How They Are Eaten
Enchiladas are always eaten with a fork and knife. They sit in sauce on a plate and cannot be picked up without falling apart. Burritos are designed to be eaten by hand, with the tortilla acting as an edible wrapper that holds everything together during eating. You unwrap one end of the foil or paper, eat as you go, and gradually roll down the wrapper.
Enchiladas vs Burrito: Which Has More Calories?
A standard serving of enchiladas (two to three pieces with sauce and cheese) contains approximately 350–500 calories depending on the filling and amount of cheese. A large Mission-style burrito with rice, beans, meat, cheese, and sour cream typically contains 700–1,000 calories — making it one of the most calorie-dense single-dish meals in common restaurant menus. Burrito bowls (the same filling served in a bowl without the tortilla) typically reduce the calorie count by 250–300.
Can You Get Enchiladas and Burritos in Singapore?
Yes. Both enchiladas and burritos are available at Mexican and Tex-Mex restaurants in Singapore. Regularly stocked options include Lucha Loco (Duxton Hill), Little Mexi (multiple outlets), Piedra Negra (Clarke Quay), and Muchachos (multiple locations). Most offer both menu items, so comparing them directly is straightforward. Prices in Singapore typically run $16–$24 for enchiladas and $14–$20 for burritos.
Frequently Asked Questions
Is an enchilada healthier than a burrito?
It depends on the filling and toppings. A two-enchilada serving with lean chicken and light cheese is typically lower in calories (350–400 kcal) than a fully-loaded burrito (700–1,000 kcal). However, enchiladas cooked with heavy red sauce and extra cheese can match the calorie count of a simple burrito.
What is the difference between an enchilada and a burrito in terms of tortilla?
Enchiladas use small corn tortillas (about 15 cm). Burritos use large flour tortillas (30–35 cm). This is not a preference or regional variation — it is the defining structural difference between the two dishes.
Can you make enchiladas with flour tortillas?
You can, but it is not traditional. Flour tortillas behave differently when baked in sauce — they become gummy rather than softening uniformly as corn tortillas do. Most Mexican cooks use corn tortillas for enchiladas because corn tortillas absorb sauce well without disintegrating.
Are enchiladas and burritos both Mexican?
Yes, both originate from Mexico. Enchiladas have pre-Columbian roots in central Mexico. Burritos originated in northern Mexico (Sonora/Chihuahua states) and were popularised internationally through Tex-Mex and California Mexican cuisine in the 20th century.
