An enchilada (, ) is a corn tortilla
rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine
, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili
-based sauces, such as salsa roja
, various mole
s, or cheese-based sauces, such as chile con queso
The Real Academia Española
defines the word ''enchilada'', as used in Mexico, as a rolled maize tortilla
stuffed with meat and covered with a tomato
and chili sauce
''Enchilada'' is the past participle of Spanish ''enchilar'', "to add chili pepper
to"; literally, "to season (or decorate) with chili".
The idiomatic American English
phrase "the whole enchilada" means "the whole thing".
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec
The people living in the lake region of the Valley of Mexico
traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo
documented a feast enjoyed by Europeans hosted by Hernán Cortés
, which included foods served in corn tortillas. (Note that the native Nahuatl
name for the flat corn bread used was ''tlaxcalli''; the Spanish gave it the name ''tortilla''.)
word for enchilada is ''chīllapītzalli'' , which is formed of the Nahuatl word for "chili", ''chīlli'' and the Nahuatl word for "flute", ''tlapītzalli
'' . In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, ''El cocinero mexicano'' (''"The Mexican Chef"''), published in 1831,
and in Mariano Galvan Rivera's ''Diccionario de Cocina'', published in 1845.
Mexican cooking authority Diana Kennedy
cites an early reference from an American traveler from 1883 who remarked, "Enchiladas, a greasy tortilla sandwich containing chiles and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell." Kennedy goes on to heartily disagree with that characterization, likely brought on by culture shock
. Another early English-language mention is found in the ''California Mexican-Spanish Cookbook'' (1914) by Bertha Haffner Ginger.
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili
sauce and eaten without fillings.
There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. ''enchilada tapatia'' would be a recipe
*''Enchiladas con chile rojo'' (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili pepper
s soaked and ground into a sauce with other seasoning
s, ''Chile Colorado'' sauce adds a tomato
*''Enchiladas con mole'', instead of chili sauce, are served with ''mole''
and are also known as ''enmoladas''.
*''Enchiladas placera'' are Michoacán
plaza-style, made with vegetables and poultry.
*''Enchiladas poblanas'' are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
*''Enchiladas potosinas'' originate from San Luis Potosi
, Mexico, and are made with cheese-filled, chili-spiced masa.
*''Enchiladas San Miguel'' are San Miguel de Allende
-style enchiladas flavored with guajillo chili
es by searing the flavor into the tortillas in a frying pan.
*''Enchiladas suizas'' (Swiss
-style) are topped with a milk- or cream-based white sauce such as ''béchamel
''. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
*''Enfrijoladas'' are topped with refried beans rather than chili sauce; their name comes from ''frijol'', meaning "bean
s'' are made with tomato sauce instead of chili sauce.
*''Enchiladas montadas'' (stacked enchiladas) are a New Mexico
variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling. The stack is often topped (''montada'') with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
*''Enchiladas verdes'' are sauced with salsa verde
and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco
*''Enjococadas'' are baked corn tortillas covered in jocoque
and filled with queso panela
and chile poblano.
Fillings, toppings and garnishes
Fillings include meat
) or cheese
, and any combination thereof. Enchiladas are commonly topped or garnished with cheese
, sour cream
s, chopped onion
s, chili pepper
s, sliced avocado
, and salsa
, or fresh cilantro
Image:Enchilada costa rica.jpg|Three enchiladas from Cartago, Costa Rica
File:Honduranenchilada.jpg|Homestyle Honduran enchiladas
Costa Rican enchilada
In Costa Rica
, the enchilada is a common, small, spicy pastry made with puff pastry
and filled with diced potatoes spiced with a common variation of tabasco sauce
or other similar sauces. Other variations include fillings made of spicy chicken or minced meat.
, enchiladas look and taste very different from those in Mexico; they are not corn tortillas rolled around a filling, but instead are flat, fried, corn tortillas topped with ground beef, salad toppings (usually consisting of cabbage and tomato slices), a tomato sauce (often ketchup blended with butter and other spices such as cumin), and crumbled or shredded cheese. They look and taste much like what many people call a tostada
, enchiladas are different from the other ones in Central America and resemble those in Mexico; they are corn tortillas filled with a mixture of ground beef and rice with chilli, they are then folded and covered in egg batter and deep fried. It is commonly served with a cabbage and tomato salad (either pickled salad or in cream and tomato sauce). The Nicaraguan enchilada resembles the Empanada
of other countries.
, enchiladas look much like Honduran enchiladas but the recipe is different. Usually starts with a leaf of fresh lettuce, next a layer of picado de carne, which includes a meat (ground beef, shredded chicken, or pork) and diced vegetables (carrot, potato, onion, celery, green bean, peas, red bell pepper, garlic, bay leaf, a you can season with a little salt and black pepper) next is the curtido layer which includes more vegetables (cabbage, beets, onions, and carrots) next is about two or three pieces of sliced hard boiled egg, next layer is thin sliced white onion, next layer is a drizzle of red (not spicy) salsa, next topped with either queso seco or queso fresco and lastly topped with cilantro.
* Mexican cuisine
* New Mexican cuisine
* Tex-Mex cuisine
* "Wet" burrito
* List of Mexican dishes
Category:Cuisine of the Southwestern United States
Category:New Mexican cuisine