Enchiladas are Mexican cuisine.
The origin of enchiladas is in Mexico and the implementation of rolling a corn tortilla around a filling or food item is pre-Columbian. The word in Nahuatl for enchilada is chīllapītzalli, which is formed from the Nahuatl chīlli “chili”, and tlapitzalli “flute”. Enchiladas are mentioned in the Florentine Codex, as flute enchiladas described as a tortilla dish and chilies.
El Cocinero Mexicano (The Mexican Chef), the first Mexican cookbook published in 1831, mentions enchiladas.
An enchilada is a corn tortilla rolled around a food filling and bathed in a chili sauce. The savory sauce can be spicy or not.
Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or a combination of these. Sauces for enchiladas are commonly chili-based sauces, such as salsa roja, mole, etc.
More than two enchiladas are usually served.
Types of enchiladas
In Mexico, many types of enchiladas are prepared, depending on the style, the region, and the ingredients. There are many colors and flavors. Basically, there are two methods to prepare enchiladas: the tortilla is first lightly fried in oil then covered with sauce, or the tortilla is first dipped in the sauce then fried.
Below are only a few examples of the may types of enchiladas:
1.Enchiladas rojas (red enchiladas) (con chile rojo) (with red chile) are made from a traditional red enchilada sauce prepared with dried red chili peppers, such as ancho or guajillo, soaked and ground into a sauce with other flavorings, such as tomato base. Recipes for red enchiladas from Central Mexico
Enchiladas rojas (red enchiladas) are commonly filled with shredded chicken, potato, cheese, or picadillo.
Red enchiladas are popular in the northern and central regions of Mexico.
2. Enchiladas verdes (green enchiladas) are prepared with salsa verde (green sauce) made from green chilies, green tomatoes, cilantro or epazote, white corn tortillas filled with poached chicken breasts or shredded chicken, and topped with queso fresco.
3. Enchiladas con mole are prepared with mole instead of chili sauce. They are also known as enmoladas.
4. Enchiladas suizas (Swiss enchiladas). Swiss enchiladas are a variety of green ones topped with a cream-based white sauce. They are au gratin with Manchego cheese.
5. Enchiladas mineras (miner enchiladas) are prepared by dipping corn tortillas in a chile guajillo sauce, fried in lard, stuffed with crumbled queso ranchero and chopped onion, then garnished with lettuce, cheese, pickled chili rajas, carrots and potatoes in pieces.
6. Enchiladas potosinas are prepared from corn tortillas made from cheese-filled, chili-flavored masa.
Enchiladas potosinas originated in San Luis Potosi, Mexico.
7. Enchiladas placeras (plaza-style enchiladas) are made with vegetables and poultry. These are common in plazas in the state of Michoacan.
8. Enchiladas poblanas are made from soft corn tortillas filled with chicken and poblano peppers, topped with queso Oaxaca.
9. Enchiladas montadas (stacked enchiladas) are made from corn tortillas that are fried flat until soft, then stacked with sauce. Chopped onion and shredded cheese are placed between the layers and on top of the stack. The stack is usually topped (montada) with a fried egg. Shredded lettuce serves as a garnish.
10. Enfrijoladas are made with refried beans dressing. frijol means “bean”.
11. Entomatadas (tomatoed enchiladas) are made with tomato sauce instead of chili sauce.