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Enchiladas, with their soft tortillas, flavourful fillings, and rich sauces, are a quintessential part of Mexican cuisine. Rolled and bathed in either red, green, or mole sauce, these comforting creations are as diverse as the regions they come from.
Whether filled with chicken, cheese, beans, or a combination of ingredients, enchiladas capture the vibrancy and depth of Mexican flavours, making them a favourite both in homes and at festive gatherings.
What Are Enchiladas?
Enchiladas are rolled tortillas typically filled with various ingredients like shredded chicken, cheese, beans, or beef, then smothered in a savoury sauce. The word “enchilada” comes from the Spanish word enchilar, meaning “to season with chili.”
The name itself points to the defining feature of enchiladas, the sauce. The tortillas, which are either corn or flour, are dipped or lightly fried before being rolled around a filling and covered with a sauce that can range from mildly tangy to deeply rich and spicy.
While enchiladas can be made with a wide variety of sauces, the most common types are red enchiladas, made with a chili and tomato based sauce, and green enchiladas, made with tomatillos and green chilies.
Enchiladas suizas, another popular variety, are covered in a creamy, slightly cheesy sauce. Each version brings out different aspects of traditional Mexican flavours, with the sauces acting as a bold and flavourful accent to the tender tortillas and filling.
Ingredients and Taste
The foundation is the tortilla, usually corn, which has a slightly chewy, earthy taste. The fillings can vary widely, shredded chicken, melted cheese, beans, or ground beef, each offering a different texture and flavour profile.
These fillings are seasoned with Mexican staples like garlic, onions, cumin, and oregano, ensuring every bite is layered with flavour. But it’s the sauce that truly defines the enchilada experience. Red enchiladas are bathed in a sauce made from dried chili peppers, tomatoes, and spices, creating a smoky, tangy flavour that coats the tortillas in a vibrant red hue.
Green enchiladas use tomatillos for a tart, fresh flavour, often brightened with cilantro and green chilies. For a richer variation, enchiladas suizas are topped with a smooth, creamy sauce that combines dairy with a hint of heat.
When baked or lightly cooked after assembling, enchiladas develop a beautiful meld of textures, the tortillas soften as they absorb the sauce, while the filling inside remains tender and flavourful. Topped with crumbled cheese, fresh herbs, or a drizzle of crema, they strike a balance of hearty, bold, and bright that satisfies the taste buds in every bite.
A Taste of History
The origins of enchiladas stretch back to ancient Mesoamerica, where indigenous peoples would wrap food in tortillas and cover them with chili sauces. Over time, as Spanish colonization brought new ingredients and cooking techniques, enchiladas evolved into the beloved dish we know today.
The simplicity of tortillas paired with richly flavoured fillings made them a natural favourite for families looking to create satisfying meals with readily available ingredients.
In Mexico, enchiladas are more than just a meal, they’re a reflection of regional diversity. The sauce and fillings vary from region to region, with each area putting its own spin on this traditional dish.
In Central Mexico, red enchiladas might be more common, while in the north, green enchiladas may take centre stage. Some versions, like enchiladas potosinas, even incorporate chili into the tortilla itself, adding another layer of flavour and regional pride.
Mexican Enchiladas (Rolled Tortillas in Sauce) Recipe
Serves: 4 people
Ingredients:
For the Sauce:
- 4 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 2 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1 tbsp vegetable oil
- Salt and pepper to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups cooked and shredded chicken (or your preferred filling: beef, cheese, or beans)
- 1 cup shredded cheese (such as queso fresco or cheddar)
- 1/4 cup vegetable oil for frying
For Garnishing:
- Fresh cilantro, chopped
- Sliced avocado
- Sliced onions
- Sour cream
Directions
Preheat your oven to 350°F (175°C). Begin by making the enchilada sauce. In a saucepan, heat the dried guajillo and ancho chilies over medium heat for 2-3 minutes until they become fragrant, but not burned. This will intensify their flavours.
Transfer the toasted chilies to a bowl and cover them with warm water for about 10 minutes, allowing them to soften. Once soft, drain the chilies and place them in a blender with chicken broth, chopped onion, minced garlic, cumin, oregano, and a pinch of salt. Blend until smooth.
In the same saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the blended sauce and let it simmer for 10-15 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste. If the sauce thickens too much, add a little more broth.
While the sauce simmers, prepare the tortillas. In a small skillet, heat 1/4 cup of vegetable oil over medium heat. Lightly fry each tortilla for 10-15 seconds per side. The tortillas should be pliable but not crispy. Drain them on paper towels to remove excess oil.
Spread a small amount of the enchilada sauce in the bottom of a baking dish to prevent sticking. Take each fried tortilla, dip it briefly in the enchilada sauce, and fill it with about 2 tablespoons of shredded chicken (or your preferred filling). Roll the tortilla tightly and place it seam-side down in the prepared dish.
Once all tortillas are filled and arranged in the dish, pour the remaining enchilada sauce evenly over the rolled tortillas. Ensure the sauce covers the tortillas well to keep them moist and flavourful during baking.
Sprinkle the shredded cheese over the top of the enchiladas. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbling.
Remove the enchiladas from the oven and allow them to cool slightly before serving. Garnish with fresh cilantro, sliced avocado, onions, and a dollop of sour cream. Serve hot and enjoy with a side of rice or beans for a complete traditional Mexican meal.
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