An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables or combinations. Sauces can also be used to cover enchiladas, including chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso. Originating in Mexico, enchiladas are a common dish in Mexican cuisine.
Etymology
The Real Academia Española defines the wordenchilada, 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 with chili". The idiomatic American English phrase "the whole enchilada" means "the whole thing".
History
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. 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 in Coyoacán, which included foods served in corn tortillas. The Nahuatl 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, 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 by Bertha Haffner Ginger.
Varieties
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 from Jalisco. Varieties include:
Enchiladas con chile rojo is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
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 chilies by searing the flavor into the tortillas in a frying pan.
Enchiladas suizas 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".
Entomatadas are made with tomato sauce instead of chili sauce.
Enchiladas montadas are a New Mexico variation in which corn tortillas are fried flat until softened 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, but meat is not traditional. The stack is often topped 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.
Fillings include meat or cheese, potatoes, vegetables, beans, tofu, and any combination thereof. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, sliced avocado, and salsa, or fresh cilantro.
