Enchiladas

Enchiladas are a traditional Mexican dish consisting of corn tortillas rolled around a filling and covered with a sauce, typically made from chili peppers. They are usually prepared with corn tortillas, though flour tortillas are used in some regions and contemporary variants.

Fillings for enchiladas are diverse and can include shredded chicken, beef, pork, cheese, beans, or vegetables. Seasonings often include onions, garlic, and various spices, with regional or personal variations incorporating ingredients such as chiles, tomatillos, or mole.

The sauce is a defining element and commonly comes in red (roja) or green (verde). Roja enchiladas use red chili sauces, while verde enchiladas rely on green tomatillos and peppers. Other well-known variants include mole enchiladas and enchiladas suizas, which are topped with a cream and cheese sauce. Enfrijoladas feature a bean-based sauce. Tortillas are usually softened before filling to prevent tearing.

Preparation typically involves lightly softening the tortillas in hot oil or broth, filling and rolling them, arranging the filled tortillas seam-side down in a baking dish, and then covering with sauce and cheese before baking until the dish is heated through and the cheese melts. Common accompaniments and toppings include onions, lettuce, crema, avocado, and cilantro.

Enchiladas originated in Mexico and have developed numerous regional styles and names, reflecting local ingredients and culinary traditions. The dish spread to the United States and other countries, where it has been adapted in Tex-Mex and other cuisines, resulting in a wide range of fillings, sauces, and presentation styles.